| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for manufacturing a potato salad capable of manufacturing a potato salad imparting, even after having been refrigerated and stored, a favorable creamy texture with a potato taste at the time of mastication due to the integration of potatoes and emulsified seasonings.SOLUTION: In the provided method for manufacturing a potato salad, crushed potatoes having been steam-cooked and crushed are impregnated with a seasoning liquid including oligosaccharides and enzyme-treated yolk in a state where the product temperature is 60 to 95°C, whereas the impregnated crushed potatoes abiding in a hot state are then subjected to a vacuum cooling treatment so as to reduce the water content thereof by at least 7% and adjust the water content at 65-75%, whereas the crushed potatoes having been thus vacuum-cooled are subsequently blended with emulsified seasonings. |
