| 摘要 |
A vegetable product 1 comprises at least two vegetable crisps 2 attached together at least at one point. The product may be in the form of a bar, the crisps being held together by the combined action of starch exposed during the processing of the raw vegetable and the cooking process giving rise to the product. The crisps may be made from potato, sweet potato, parsnip, carrot or beetroot. During production the raw vegetable crisps may be placed in a mould having the desired shape before the crisps are cooked in the mould by baking, flash or deep fat frying. |
