| 摘要 |
A method for cooking potatoes in hot water-vapor consists of disposing dried potatoes in non-overlapped, non-contacting relationship above a body of boiling water so as to expose them for about five minutes to a confined body of hot water vapor maintained at atmospheric pressure. The apparatus comprises a water container for a body of water, a heat source to heat and maintain said body of water at its boiling point, a perforated motor-driven movable conveyor structure on which diced potatoes can be arranged in non-overlapped, non-contacting relationship and which is located closely above the surface of the body of water, and an enclosure overlying the conveyor structure and the water container for entrapping hot water-vapor there or within so as to expose the diced potatoes thereto, said container having apertures therein so as to maintain the hot water-vapor at substantial atmospheric pressure.
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