| 摘要 |
The prep. of a slice or crisp-shaped potato prod. which can serve as a light metal, is carried out as follows: potatoes boiled in water and then crushed to a homogeneous fine mass. The water content is regulated to 20-40% (esp. 30%) and salt is added (4-5%) followed by heating the moist mass with mechanical stirring to a temp of 107-132 degrees C and transfer into a kneading zone with subjection to a pressure of at least 5 atmos. The starch content of the potatoes is raised to at least 80% and then the dough-like mass is divided into small portions, the portions compressed and then dried to give a final moisture content of 6-12% and a thickness of 0.5-1.625mm. The prod. serves as a quick, appetising and nourishing light meal. |
