| 摘要 |
FIELD: canned food industry, in particular, production of semi-finished garnish potato. ^ SUBSTANCE: method involves washing and inspecting potato; before cleaning, additional cleaning, cutting, frying to semi-ready state, packing and freezing procedures, treating potato with lipid-containing extract of Mortierella bainieri micromycet biomass used in an amount of 1-1.105 mg/t and holding for about 8 hours. ^ EFFECT: improved organoleptical properties of base product. ^ 1 ex |
