| 摘要 |
Potatoes are peeled and cut into julienne strips, and are then subjected to a first blanching in water. In a second phase, the strips are subjected to a second blanching combined with a dehydration by processing in hot humid air. The product is subsequently left to reach equilibrium, then fried in oil and finally deep-frozen. Application to the manufacture of deep-frozen precooked chips which can be rapidly regenerated. |
