Potato crisps of high quality and improved mouthfeel are made by using thicker slices which are hot-washed and fried so as to achieve a final moisture content of not more than 2% by weight. The hot-washing step may be followed by heat-treatment with microwave energy, in which case shorter times and/or lower temperatures can be employed in the hot-washing step, and also the frying step can be preceded by a steaming step.
申请公布号
EP0331387(B1)
申请公布日期
1993.05.12
申请号
EP19890301907
申请日期
1989.02.27
申请人
UNITED BISCUITS (UK) LIMITED
发明人
EVANS, GARFIELD GEORGE;SELWYN-SMITH, JEROME SELWYN;WILKES, MALCOLM STUART;WRATHALL, KEVIN ROYDON