| 摘要 |
A new potato crisps product is made of raw potatoes which are cut into small chips, squares or spheres and are blanched at 60-80 degrees C in water for a few minutes. Drying in hot air converts these chips into a thin crispt outer shell with a large void inside. This treatment must avoid the Maillard reaction. The final crisps are coated with flavours and aromas, pulverised meat or other tasty substances. This creates an attractive new snack which can also be combined to resemble slices of bread. |
