| 摘要 |
Process for the manufacture of fresh potatoes, whole or cut into pieces, conserving all the properties thereof and ready for frying or cooking. Process for the manufacture of fresh potatoes, whole or cut into pieces, conserving all the properties thereof and ready for frying or cooking, consisting in subjecting them to washing with water and selection of sizes with peeling of the potatoes by means of abrasion. They are subsequently immersed in a sodium hypochlorite solution with an active chlorine concentration between 50 and 150 ppm, and then they are cut into strips, cubes or slices of different sizes or they can also be left whole. Later they are treated in a solution of sodium metabisulphite, nitric acid, potassium sorbate and sodium benzoate with a minimum concentration of 1000 ppm of sodium metabisulphite and 500 ppm for the citric acid, potassium sorbate and sodium benzoate, temperature 17 degree C. Finally they are strained and centrifuged, packaged in plastic bags and stored at a temperature equivalent to 6 degree C. |
