| 摘要 |
This invention is a method of making frozen potato patties which can be final cooked in a wide variety of ways to provide potato patties having excellent taste and texture and handling characteristics. The processing comprises cutting up fresh potatoes into relatively large chunks with a minimum dimension of about 1/4 inch, cooking the chunks in water or steam at about 170 DEG -220 DEG F., cooking the partially cooked chunks in oil at about 300 DEG -375 DEG F., mixing the chunks with an aqueous solution of starches or gums, forming into a patty and then freezing. For patties which are to be final cooked by microwave heating or by toasting, it is preferred to further oil cook the patties after forming and then freeze them or, alternately, to freeze the patties after forming, further cook them in oil and then refreeze them.
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