METHOD FOR MANUFACTURING GARNISH POTATOES

• Main Authors: SHAZZO RAMAZAN IZMAILOVICH, KVASENKOV OLEG IVANOVICH
• Format: Patent
• Language: English; Russian
• Published: 27.03.2006
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

FIELD: food industry. ^ SUBSTANCE: the present innovation deals with manufacturing semifinished garnish potatoes. Potatoes after washing and inspecting before peeling, further peeling, cutting, roasting, vacuum packaging into packages out of doubled or foliated film, sealing and pasteurization should be treated with a preparation obtained due to successive extracting Mortierella nantahalensis micromycete with a nonpolar extracting agent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract and a solid residue at the quantity of 0.7-1.105 mg/t to be kept for about 5 h. to be kept for certain period of time. The present innovation enables to improve organoleptic properties of the target product and decrease its crumbling degree. ^ EFFECT: higher efficiency of manufacturing.