| 摘要 |
The method is designed for producing a tubular-type product, convenient for holding, of "light breakfast" type. It includes stages of preparation based on dough prescriptions containing potato slices, cellulose size and starch, extrusion of the dough across a multiple extrusion nozzle for forming continuous blanks having two or more axial cavities which can be filled with tasty fillers. There follows optional pressing (rolling) of the blanks, cutting and wrapping of the blanks for forming thermally untreated (uncooked) cut out wrappings. Then the cut out wrappings are heat treated (cooked) and frozen. The dough has moisture content of about 55 to 75, preferably about 60 to about 72 %, for facilitating the extrusion, without damaging the potato slice material. 2 claims, 18 figures |
