| 摘要 |
PURPOSE:Potatos from which skins and buds have been removed are boiled and cooled and drained by standing, then mashed and flavors and other additives are added to the mashed potato under heating and kneading to produce the titled long- term storable cream with a potato taste. CONSTITUTION:After potatos have been peeled and the buds have been removed, they are boiled, cooled by standing to sufficiently drain and mashed. The mashed potato is combined with milk, first-class powdery sugar, butter and so on and they are kneaded under heating. After the fire is stopped, a small amount of vanila essence is added thereto to give an aroma, thus producing the titled potato cream. When it is stored below 10 deg.C, the taste, aroma and texture does not deteriorate for longer than 60 days and nutritious cream can be served without discoloration and denaturation of protein. |
