| 摘要 |
The potato slices are introduced into a deep-frying vat, which contains a fat bath, the temperature of which is between 135 and 150 DEG C and increased to at most 175 DEG C. The slices are then exposed to superheated steam on a conveyor and are partially defatted as a result. The fat content of the deep-fried potato slices produced in this manner is greatly reduced compared with that of conventionally produced deep-fried potato slices. |
