| 摘要 |
A method of processing low-fat sweet potatoes chips having the characteristics of porosity and crispness is disclosed to include the steps of (a) cutting sweet potatoes into sweet potatoes chips, (b) blanching the sweet potatoes chips with SAPP solution, (c) pre-drying the blanched sweet potatoes chips, (d) coating the pre-dried blanched sweet potatoes chips with a shortening oil, and (e) heating the sweet potatoes chips thus obtained with a superheated steam.
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