PRODUCTION OF POTATO CHIP

摘要

PURPOSE:To obtain potato chips excellent in aroma and flavor without any browning by treating a sliced potato under specific conditions, extracting reduc ing sugar and frying the resultant slices. CONSTITUTION:A sliced potato is subjected to immersing treatment in hot water at 80-95 deg.C for 3-5sec. The resultant slices treated with the hot water are directly subjected to immersing treatment in cold water at <=4 deg.C for 1-5min and the slices subjected to the immersing treatment in the cold water are further subjected to immersing treatment in warm water at 20-40 deg.C for 2-6min to extract reducing sugar. The obtained slices are subsequently fried to afford the objective potato chips.