| 摘要 |
Crisp, ready-to-eat food preparations are made by partly or wholly cooking potatoes or similar farinaceous vegetables, mashing, adding to the mash an edible starch, e.g. potato, arrowroot, cereal or banana flour, in amount insufficient to cause the mixture to cease to flow under pressure, converting the mixture into a form suitable for rapid and uniform drying, e.g. by extruding or rolling to rods, filaments, tubes, sheets, flakes or discs, subjecting to a short intense baking, e.g. 8-12 min. at 240 DEG C., followed by 5-8 min. at 140 DEG C., and finally drying to a low moisture content, e.g. at 55-60 DEG C. The mixture of mash and starch preferably contains dextrinised starch in addition to unbroken starch granules. Salt and flavouring ingredients may be added to the mixture. Specification 569,914 is referred to. |
