Verfahren zur Herstellung eines tiefgefrorenen Kartoffelpuerees

摘要

In a deep-frozen puree composition consisting of potatoes and the usual additional ingredients such as milk, fat and optionally emulsifiers and butter, the mashed potatoes are mixed to the ingredients, and the mixture is extruded and divided to particles, and the particles are frozen. The composition is produced so as to obtain a frozen surface layer of at least 2 to 3 mm of thickness. The particles are then treated with very cold water, and finally deep-frozen and eventually packaged. In this method, the partial dehydration of the particles before freezing is avoided, and the product covered with an ice layer fabricated according to this method may be easily divided into portions and does not burn in the course of its preparation.