| 摘要 |
In a process for preparing fried potato products wherein whole potato pieces (slices, straight or crinkled strips, or dices) are blanched and then fried in deep fat, the potato pieces are contacted prior to frying with an aqueous solution of an edible, film-forming, synthetic or chemically-modified natural hydrocolloid to form a thin coating of the hydrocolloid on the potato surfaces. The term "synthetic hydrocolloid" refers to hydrocolloids prepared by partial hydrolysis of natural cellulose and subsequent chemical modification by etherification, carboxymethylation or similar reaction. The term "chemically modified natural hydrocolloid refers to hydrocolloids prepared by chemical modification of a natural carbohydrate polymer. Preferred hydrocolloids are alkyl cellulose ethers which form a thermally reversible gel in aqueous solution, as exemplified by methylcellulose, ethylcellulose, hydroxypropyl-cellulose, hydroxypropyl-methylcellulose, hydroxyethylcellulose, carboxymethyl cellulose, carboxymethyl ethyl cellulose, carboxymethyl hydroxyethyl cellulose and their water-soluble salts e.g. sodium carboxymethylcellulose. Hydroxypropyl alginates and hydroxypropyl starch may also be employed. The potato pieces are typically treated for 0.1-5 minutes as by dipping, spraying or transference through a trough or flume, with an aqueous solution of the hydrocolloid containing added sugar, at a temperature of between 50 DEG and 95 DEG C. The hydrocolloid should have a thermal gel point greater than 50 DEG C. and an operational viscosity in the aqueous solution of between 40 and 80 c.p.s. The procedure is described in detail in the Examples. Mention is made of the treatment of potatoes with (i) chelating agents to remove or inactivate trace amounts of undesirable heavy metal ions, particularly iron and copper, (ii) a sugar such as dextrose or glucose to provide a richer colour, and (iii) calcium lactate as a stiffening agent to improve the physical appearance and plate life. |
