| 摘要 |
<p>The invention relates to a method of producing a frozen potato chip comprising the steps of peeling a potato, cutting the potato into strips, blanching the strips for a time equal to 60-95 % of the time to disintegration, drying the strips by 10-20 % by weight reduction in moisture content, frying the strips at 130-160 °C for 20-30 seconds, and freezing the strips. The method has the combined effect of shrinking the surface layer of potato cells, so that a somewhat leathery 'skin' is developed. As a consequence the surface layer is less likely to absorb fat during the frying stage. Furthermore, because blanching is carried out to the optimum, the frying stage can be substantially shortened, and thus the opportunity for fat absorption is also reduced whilst allowing a caterer to better satisfy demand for freshly fried chips rather than frying in advance in anticipation of demand.</p> |
