| 摘要 |
A fabricated baked potato product comprises a core of potato mash enclosed by a fabricated outer skin containing baked potato solids. The outer skin is preferably made by baking peeled potato pieces to impart a baked potato flavor, grinding the baked pieces, and mixing the ground baked potato pieces optionally with water, starch, and cooked potato solids to form a pliable, cohesive baked potato dough. In a presently preferred method, the baked potato pieces are dried to a moisture content of less than about 10% and then comminuted to form a dry baked potato powder which is mixed with the optional ingredients to form the baked potato dough. An intermediate product is produced by forming the dough as a thin layer around a core of potato mash. The potato mash core is completely encased in the outer dough, preferably by simultaneous extrusion techniques. The intermediate product is eventually fried in hot cooking oil to form a novel potato product which retains the flavor of fresh baked potatoes.
|
