| 摘要 |
Potatoes and other starch-containing vegetables are reduced to dry powdered condition in which the starch is preserved in its initial form by cooking at a temperature which is not substantially over 100 DEG C., cutting into small pieces, partially drying at a temperature not substantially over 100 DEG C. until at most 60 per cent by weight of the initial water content has been removed, reducing to a moist powder and finally drying at a temperature not much over 80 DEG C. to a moisture content of 10-15 per cent. Potatoes are peeled and placed in an open basket or a series of foraminous trays and inserted in a jacketted vessel which is then closed by a cover having an automatic pressure-release valve. The potatoes are supported clear of the bottom in which is a small quantity of water. Steam under pressure is supplied to the jacket and cooking is effected in about 15 mins. at about 100 DEG C. but not over 105 DEG C. After cutting up the partial drying follows at about 100 DEG C. but not over 105 DEG C. followed by the final drying at not over 85 DEG C. during which the mass is kept in motion by stirring &c. Either or both the drying steps may be carried out in stages and under reduced pressure. The product may be used in admixture with water or milk and other ingredients in making mashed potatoes, soups &c. |
