| 摘要 |
PURPOSE:To obtain potato chips excellent in texture and flavor with good preservation quality by boiling sliced thin potato pieces in hot water, removing surface moisture, then coating the surface with an oil, freezing the coated pieces and subsequently roasting the frozen pieces. CONSTITUTION:Sliced thin pieces of a potato are boiled in hot water (including boiling with steam other than hot water) and surface moisture is then removed to coat the surface with an oil (oil or a composition containing the oil). The coated pieces are subsequently frozen, e.g., at <=-10 deg.C and roasted at 150-300 deg.C to afford the objective potato chips. |
