Verfahren zum Gefrieren junger Kartoffeln

摘要

New potatoes are partially blanched, e.g. by heating with live steam for about 30 seconds, and then frozen. Preferably the potatoes are preheated before blanching, at a temperature between 40 DEG and 65 DEG C. for a period of time dependent on the pectinesterase activity found in the potatoes used.