| 摘要 |
An edible sheet of potato dough is made from potatoes by first washing peeling and boiling the potatoes and reducing the boiled potatoes to potato flour, mixing the flour with phosphate potato starch and native potato starch and optionally native or modified grain starches, wetting the mixture to 25-40% water, extruding the paste into a sheet, rolling the sheet to a thickness of 0.5 to 1 mm. and packing the product obtained for storage and eventual frying in hot oil at 170 DEG -210 DEG C. |
