| 摘要 |
The potatoes are subjected to a conditioning treatment by holding them at a temperature appreciably below the boiling-point of water but above the gelatinization point of their starch content, cooled by spraying with or immersing in water, cooked, mashed and dehydrated. The conditioning is preferably carried out at 140 DEG to 180 DEG F. for from 10 to 60 minutes. The mashed potatoes may be dehydrated in a thin film on a drum dryer. Specifications 525,043, 542,125, 767,903 and 791,193 are referred to. |
