| 摘要 |
Fried foodstuffs, such as potato chips, with reduced oil content are produced in a continuous fryer by providing steam at greater than atmospheric pressure and at a temperature of at least 100 0C over at least part of the conveyor 7 that removes the foodstuff from the oil. The steam pressure may be increased by means of a steam hood 24 over the conveyor. The pressurized steam increases the temperature of the foodstuff and causes increased draining of oil. The oil content of the food is reduced by about 1 to 5 % by weight. |
