| 摘要 |
The apparatus for preparing snacks contains a water immersion machine(1), a centrifugal separator, and an oil fryer. Thus, snack raw material is aged naturally to give a substrate with the degree of gelatinization of above 90%, the substrate with the moisture content of 10-7% is rotated slowly, soaked thoroughly in the water immersion machine, stayed for 1-10 sec in a soaked condition, and raised out of water. The substrate is dehydrated for 5-10 min in the centrifugal separator, fried at 200-250 deg.C for 50-60 sec in the oil fryer, and removed from oil in the centrifugal separator.
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