| 摘要 |
The process comprises heating whole unpeeled potatoes until they reach an internal temperature of at least 145 DEG F, for example a temperature in the range 145 to 195 DEG F, which destroys the color forming factor, but for a time which results in only partial baking or cooking of the potatoes such that they maintain their structural integrity and can be subsequently peeled; cooling the partially heated potatoes; and cutting the potatoes into pieces. <IMAGE> |
