| 摘要 |
Method (1) for preparing pre-cooked potato chips, for reducing the acrylamide content in fried potato chips, characterised in that it comprises the following steps: the blanching (4) of raw pre-cut potato chips at a temperature of 80 to 90°C, and for a sufficiently long time between 5 and 20 minutes, which is chosen such that the guaiacol discolouring time in a peroxidase test (9) on the potato chip is longer than 30 seconds, and preferably longer than 30 seconds; the cooling (7) to a core temperature of between 0°C and 4°C; the packaging (8)in bags in an inert or low-oxygen atmosphere. |
