| 摘要 |
1,144,011. Dehydrated fried potatoes. GEORGES LESIEUR & SES FILS. 28 Feb., 1967 [22 March, 1966], No. 9578/67. Heading A2D. A method of producing dehydrated fried potatoes comprises frying potato pieces (e.g. chips, dices or balls) e.g. at 110-140‹C. in groundnut oil, to cook the pieces and form thereon a crust which is permeable or substantially impermeable to water and water vapour, freezing the pieces to below -10‹C. and lyophilising the frozen pieces to reduce their water content to below 8% by weight. The impermeable crust is made permeable either before or after freezing by subjecting the hot potato pieces to an abrupt vacuum to swell them and form cracks in the crust, by puncturing the crust with pins or by removing part of the crust. The potato pieces may be frozen by use of high vacuum or an air stream. The potato pieces may be treated, before frying, in a bath of sulphurous, acetic, citric or ascorbic acid to stabilize their colour. The dehydrated potato pieces may be rehydrated in cold or hot water and fried before use. |
