| 摘要 |
PURPOSE:To obtain a formed potato product having improved sense of eating, by pregelatinizing partially a raw material potato, cutting the potato into long thin strips, and drying the resultant strips. CONSTITUTION:A raw material potato is partially pregelatinized, preferably adjusted to 60-70% pregelatinization degree, and cut to long thin strips and then dried, preferably dried at <=70 deg.C and adjusted to 60-75% moisture, to give the aimed processed product. |
