| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method involves preliminary drying of a raw potato slice till intermediate moisture content is 11 wt % -14 wt %, pressing, heating of the slice and its swelling till a fluffy snack chip production. Moisture content in the ready product is less than 6 wt %. ^ EFFECT: method allows to produce snack chips having a light, crispy and fluffy structure. ^ 12 cl, 1 dwg, 1 ex |
