| 摘要 |
To prevent discolouring of cooked potatoes, a water-soluble polymeric phosphate, or an insoluble polymeric phosphate which has been rendered water-soluble, is added to the water used for cooking the potatoes. This water may contain also citric acid, tartaric acid or an edible citrate or tartrate. Examples are concerned with allowing 10 kg. of peeled potatoes to stand for 1/2 -1 hr. in 10 kg. of salted water containing 3 g. of (1) disodium pyrophosphate, (2) a mixture of equal parts of disodium pyrophospate and high-polymer sodium metaphosphate, (3) a mixture of equal parts of disodium pyrophosphate and citric acid, and then boiling the potatoes in this water. |
