PROCEDE ET DISPOSITIF POUR LA CONFECTION DE FRIANDISES SALEES ABASE DE POMME DE TERRE

摘要

A method is provided for preparing a puffed snack product resembling a French fried potato stick. Dry ingredients including a meal (e.g. corn grits), potato granules and flavoring may be dry blended. Sufficient water is added to the blend to raise the total moisture content to between 16 and 22%, by weight. The mixture is tempered for between one half hour and twenty-four hours. The mixture is treated in a collet type extruder where the temperature is raised to between 255 DEG and 340 DEG F. and the pressure is between 800 and 1500 pounds per square inch gauge (p.s.i.g.). The mixture expands upon extrusion and is cut into pieces which are toasted and enrobed with an edible oil and salt.