| 摘要 |
Mashed potatoes are produced from boiled and dehydrated potatoes whic originally contained >1% of reducing sugars (i.e. mature potatoes, opt. after storage at controlled temperature). After peeling and cutting, the potatoes are bleached by heating in water at 85-95 degrees C for 7-9 mins, and then rapidly cooling. The potatoes are boiled in a tunnel oven. During the mashing, fats and proteins can be added. A non-sticky consistency is attained. The taste and appearance of the product are good. |
