| 摘要 |
1,176,897. Potato product. CANADIAN PATENTS & DEVELOPMENT Ltd. 30 April, 1968 [9 June, 1967], No. 20426/68. Heading A2B. Raw potatoes are cleaned and sliced into relatively small pieces, from the surface of which starch is removed, the pieces are cooked for 3-15 minutes, for the minimum time to minimise cell rupture and free starch, rapidly air cooled preferably to 60-65‹F., to below the gelatinisation temperature of the potato starch, mashing, mixed with an edible cellulose ether binder, preferably in an amount of 0.05-0.5 wt. per cent, the solids content of the mash adjusted to 20-35 per cent, and either dehydrated or formed into a shaped chip or French fry. The formed chips may be partially fried at 350-400‹F. for 30-50 seconds, and either frozen or the frying completed at 350-400‹F. for 50-75 seconds. Up to 0.2 per cent calcium chloride may be added to the mash. Up to 0.5 per cent egg white may also be added. |
