| 摘要 |
<p>It is intended to lower the oil content in fried potatoes and obtain fried potatoes having a highly crisp surface texture and a light and dry inside texture. Before frying in oil, potatoes are blanched using an aqueous solution containing reduced dextrin and then fried. Thus, the oil content in the fried potatoes can be lowered and fried potatoes having a highly crisp surface texture and a light and dry inside texture can be obtained.</p> |
