| 摘要 |
FIELD: canned food industry, in particular, production of semi-finished garnish potato. ^ SUBSTANCE: method involves performing washing and inspection procedures; before cleaning, additional cleaning, cutting, blanching to semi-ready state, vacuum packing, sealing and pasteurization procedures, treating potatoes with preparation produced by sequential extracting of Pythium insidiosum micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, said preparation being used in an amount of 0.7-1105 mg/t; holding for about 5 hours. ^ EFFECT: improved organoleptical properties of base product. ^ 1 ex |
