| 摘要 |
Potato-based 'tasty snaps' designed for heating in oil before eating are prepared by mixing a dry carbohydrate-containing raw material with a smaller or equal amount of water of given temp.; the paste produced is formed into flakes, wafers or other forms which have large surface but small content; the flakes etc. are finished by keeping them for 1-10 mins in steam of about atm. pressure; the moisture content of the stiffened flakes is reduced to about 10 wt.% by drying in a drying chamber with hot air. Pref. the paste is formed into strips which are finished by keeping them is not >4 mins. in steam of ca. atmos. pressure; the moisture content of the stiffened strips is reduced in a hot drying chamber to about 25 1/2-35% of the total wt. A typical starting material consists of potato starch 140g, mashed potato 70g shrimp protein 42g, water at 90-100 degrees C 2 parts, colouring matter, flavourings, stabilisers etc. |
