| 摘要 |
A dry, cooked, heat sterilized, packaged potato product suitable for frying comprises potato pieces having a moisture content of from 72 to 80% by weight produced by reducing the moisture content by from 2 to 10% by weight which have been surface treated prior to packaging with a combination of salt and a sugar preferably to apply from 0.1 to 0.4% of salt and 0.1 to 0.5% of sugar, in each case calculated on the weight of the pieces. The surface treatment improves the flavour of the fried product and also enhances browning of the product on frying thereby reducing cooking time. A method for the production of the product is also described. |
