METHOD OF AND APPARATUS FOR PREPARING A FOOD PRODUCT

摘要

Potato chips having a flavor, texture and appearance similar to batch cooked chips and decreased oil content are prepared on a continuous basis by depositing freshly sliced potato slices enveloped in natural starches released during the slicing process in a precooking sluice where they are conveyed in a continuous stream of heated precooking oil which caramelizes the natural starch envelope prior to the precooked slices being deposited in a second continuous stream of cooking oil heated to a higher temperature where the final cooking of the potato chips takes place.