| 摘要 |
FIELD: canned food industry, in particular, production of semi-finished garnish potato. ^ SUBSTANCE: method involves performing washing and inspection; before cleaning, additional cleaning, cutting, blanching to semi-ready state, vacuum packing, sealing and pasteurization procedures, treating potatoes with lipid-containing extract of Mortierella alpina micromycet biomass used in an amount of 1-1105 mg/t; holding for about 8 hours. ^ EFFECT: improved organoleptical properties of base product. ^ 1 ex |
