| 摘要 |
PURPOSE:To remove the taste and odor characteristic to potate, to prevent the breaking of potato strips during cooking, and to obtain the title food which is impossible to prepare by the conventional process, by using a particular process for the removal of harshness. CONSTITUTION:Potate is cut into strips of about 5mmX10mmX50mm, and immersed in water at about 13 deg.C for 4-5 hours. The potato is washed with water 8- 10 times every 30 minutes, during the immersion. By this process, the harshness, starch, taste, odor, etc. are removed from the potato, and the tissue is densified, and the title food having excellent color and lustre is obtained without collapse or break of the potato strips. The washing is carried out pref. by transferring the potato strips from a tub to a basket, and spraying the strips uniformly with water for 6-10 minutes. |
