METHOD AND APPARATUS FOR PREPARING A POTATO BASED 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 (14) enveloped in natural starches released during the slicing process in a precooking sluice (16) where they are conveyed in a continuous stream of heated precooking oil (22) which caramelizes the natural starch envelope prior to the precooked slices being deposited in a second continuous stream of cooking oil (44) heated to a higher temperature where the final cooking of the potato chips takes place.