| 摘要 |
A process for preparing potatoes improves the shelf life of cooked potatoes and improves the appearance, taste, and texture of the potatoes. The potatoes first are washed (10). They are next perforated (20) and then coated (30) with an edible oil. The potatoes are cooked (40) by heating the core to between about 195 and 200 DEG F and holding for about 15 minutes. The cooked potatoes are soaked in a solution to rehydrate the potato cells (50). The rehydrated potato has an extended shelf life with improved appearance, taste, and texture. |
