| 摘要 |
PURPOSE:To obtain a snack food having excellent expanded state, delicious taste, high preservability and low calorific value, without using frying process, by slicing raw potato to thin slices, immersing in water, steaming or scalding the slices, drying with heat and baking the product. CONSTITUTION:Raw potato is sliced to about 1mm thick, and the slices are immersed in water and steamed or scalded. The product is dried with heat to a water-content of about 7-10% and baked to obtain the objective snack food. The water for the immersion treatment of the slice may be a solution of salt, sodium sulfite or condensed phosphoric acid salt such as metaphosphate, polyphosphate, etc. The immersion is carried out at about 10-30 deg.C for about 30min-15hr. The steaming is performed by exposing the slice to live steam of 0.1kg/cm<2> for about 4-5min and the scalding is carried out by immersing the slice in boiling water for about 4min. The condition of heat-drying process is 90-95 deg.C and about 20min and the baking condition is about 200-220 deg.C and about 20sec. |
