| 摘要 |
PURPOSE:To prepare formed and baked potato having almost uniform quality, by steaming or heating skinned potato, mashing and forming the steamed potato, coating the formed product with a coating material, and freezing optionally after baking. CONSTITUTION:Fresh potato is skinned, steamed or heated for about 10-20min, and mashed while the potato is still hot, optionally adding a small amount of salt. The mashed potato is formed in the form of a potato by hand or a forming tool. The formed potato is coated with a coating material (a mixture of wheat flour, soy, glucose, and caramel pigment), and reformed in the form of a potato with a potato-shaped mold. The product is baked at about 220 deg.C for about 15 min, cooled, and frozen quickly to obtain the objective formed and baked potato. |
