| 摘要 |
PURPOSE: A process of preparing a high quality potato snack by using a newly developed process without conventional manufacturing processes of a potato snack is provided. Whereby, the snack product has a soft and crispy texture and a low content of fat and is excellent in a taste and quality. CONSTITUTION: A fresh potato whose skin is removed is cut and boiled in water at 85 to 90deg.C for 5 to 9 min. The boiled potato is quick-frozen at -18 to -20deg.C for 60 min, aged at a low temperature of -15 to -20deg.C for 48 hr or more and fried at 100 to 120deg.C for 10 to 20 min under a vacuum between 730-750mmHg. The process increases storage stability and quality of a product.
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