| 摘要 |
PURPOSE:To provide the title production process so designed that the surface of potato chips is imparted with a liquid seasoning followed by hot-air drying to enable various kinds of seasonings to be used, thereby responding to diversified likings. CONSTITUTION:A conveyer 4 for potato chips 6 after frying in a fryer 2 is communicated with a seasoning unit 3. This seasoning unit 3 is comprised of (A) the first stage ... a control unit A for oil content, (B) the second stage ...an imparting unit B for liquid seasoning, and (C) the third stage ... a hot-air drying unit C. Thus, for flavoring process, using liquid seasonings in place of conventional powdery ones enables uniform seasonings coating on potato chips in desired concentrations to be made, and various kinds of seasonings to be used, thereby responding to diversified likings in high flexibility. |
