| 摘要 |
A preparation and preservation method for potatoes fit to be fried, including the vapor peeling (1) of the potatoes, the cut (5) of these latter in sticks, includes: a preparation cooking in water (7) of the sticks at a temperature ranging between 68C DEG and 86C DEG for a time ranging between 31 and 34 minutes; a stick drying (8) with an air flow at almost constant temperature ranging between 70C DEG and 100C DEG for a time included between 10 and 12 minutes; a deep-freezing (11) of the sticks. <??>The preparation cooking (7) is fit for stopping enzymatic oxidant processes, for the starch gelation and the removal of reducing sugars of the potato; the drying (8) and the deep-freezing (11) are fit respectively for increasing the dry substance percentage and for the preservation. <IMAGE> |
