| 摘要 |
A method for manufacturing potato crisps comprises selecting input potatoes with a solids content of from 20% to 25%, washing the potatoes and delivering the washed potatoes into one of a plurality of peeling units having cutting means. The residence time in the peeling unit is selected based on the cutting efficiency of the cutting means. The potatoes are sliced and the potato slices are rinsed with water at a temperature of less than 25{C. The washed potato slices are shaken to remove excess water and the potato slices are dried. The potato slices are led through a bath of heated vegetable oil 1. In a first stage the slices have a residence time of from 25 to 35 seconds and the oil is at a temperature of from 172{C to 179{C. In a second stage the slices have a residence time of from 50 to 70 seconds and the oil is at a temperature of from 172{C to 176{C. In a third stage the slices have a residence time of from 50 to 70 seconds and the oil is at a temperature of from 160{C to 164{C. The quality of the cooked potato slices is checked and slices which are outside a defined specification are rejected prior to packaging. |
