| 摘要 |
PURPOSE:Potatoes are treated with hot water on their surface, peeled, cut into pieces, vacuum-packed in heat-resistant pouches, boiled, then pressed and cooled down to give the titled mashed potatoes with good taste intrinsic in potato and long-term storability. CONSTITUTION:Potatoes are treated with hot water by heating them in boiling water for about 5min, peeled, cut into pieces until each piece becomes 5-10g in weight. The pieces are put in pouches made of a heat-resistant synthetic resin 2 and vacuum-packed or temporarily sealed except the air path 3. The pouches are placed in a retort, the retort is evacuated and heated at 110-120 deg.C for less than 30min to effect boiling and sterilization. Then, the pouches are taken out of the retort, the air path 3 is sealed with heat, the potatoes are pressed with rollers and cooled down. |
