| 摘要 |
The invention relates to a novel frozen potato product which is similar to fresh potato but which has a lower starch content and which retains less oil upon frying than existing frozen pre-fried potatoes. For this purpose, the potatoes are treated in a saline solution and, during the same step or subsequently, a food oxidising agent/preservative is added. Optionally, the following steps can be carried out subsequently: hot-air drying, the additio n of a colour homogeniser that basifies and stabilises the potato structure, cooling in a solution with the optional addition of food flavourings and/or colourings, depending on the variation of the general method in question. Al l of the above steps are followed by a step consisting in drying using a lamin ar air flow, prior to freezing. The inventive potatoes are suitable for food purposes in general and are particularly suitable owing to the lower caloric content thereof. |
