| 摘要 |
A potato patty is made from cooked or blanched shredded potatoes and a natural potato binder. The binder is made from cooked or blanched potatoes in which the gelatinized starch naturally present in the potatoes is extensively retrograded either by holding the potatoes at a temperature of about 50 DEG F for at least about 16 hours, or at lower temperatures for proportionately shorter holding times, or by freezing the potatoes. The potatoes used in preparing the binder are subdivided, preferably comminuted to a fine particle size either before or after the starch is retrograded. Between about 10 to about 50 parts of binder are mixed with about 100 parts of the potato shreds, by weight, and a potato patty is formed from the mixture, preferably in a high-speed commercial former. Retrogradation of the amylose component of the starch naturally present in the potato binder reduces the solubility of the starch to minimize adhesiveness of the binder sufficiently that the binder can be mixed uniformly and completely with the shreds during forming without damaging the shreds. Theis provides a cohesive potato patty that can be deep-fat fried, without separating in the fryer. The previously retrograded amylose in the binder re-solubilizes at the moment of frying to form a thin exterior film on the patty that inhibits penetration of fat. The fried patty can be frozen and later reheated or fried by conventional means. When reheated in a household pop-up toaster, oil drip in the toaster is minimized. |
