| 摘要 |
PURPOSE:To obtain the subject fried potato excellent in flavor and texture even by cooking in an oven or microwave oven by cutting and blanching a potato and then subjecting the resultant potato to frying and quick-freezing treatment plural times. CONSTITUTION:A potato is washed and the potato with the skin is used or peeled, then cut to a desired shape, blanched, subsequently dipped in a sugared solution, subjected to primary frying treatment in an oil at 150-180 deg.C for 30sec to 3min, then quick-freezing treatment, subsequently secondary retrying treatment in the oil at 150-180 deg.C for 2 to 5min and, as necessary, dusting or oil coating and quick-freezing to afford the objective fried potato. Furthermore, in the desired form, the peeled potato is formed into a straight or crinkled shape having 5-20mm thickness or the potato with the skin is cut into 4-10 equal parts in the longitudinal direction thereof. |
