| 摘要 |
The present invention relates to potato for cooking, a method for manufacturing the same, and a baked potato cooking method with a fried potato taste using the same and, more particularly, to potato for cooking where multiple holes penetrating the body are formed at regular intervals so areas thereof are maximized due to thermal contact, a method for manufacturing the same, and a baked potato cooking method with a fried potato taste by baking. In the potato for cooking according to the present invention, heat transfer is maximized through fine holes and quick and uniform boiling is allowed even at a low temperature, and thus various types of food can be cooked with the potato for cooking at a temperature at which the generation of harmful elements are suppressed. In particular, cooking by spreading cooking oil takes the place of deep-frying, and thus the fried potato taste can be provided even without deep-frying. Accordingly, healthful food which rarely contains the harmful elements but meets consumer tastes can be provided. |
