| 摘要 |
This invention relates to the treatment of raw white potatoes previously stored at low temperatures (about 40 DEG to 45 DEG F for periods up to 10 months) to render them suitable for thermal sterilization at about 250 DEG F and for long-term storage in flexible plastic or plastic-aluminum foil laminated containers such as pouches without added liquid. The process comprises; (a) immersion of potatoes, either whole, sliced, diced or in any other convenient form, in an aqueous solution comprising citrate in combination with sulfur dioxide; followed by (b) immersion in an aqueous solution of an alkali metal pyrophosphate and optionally a reducing saccharide; followed by (c) immersion in an aqueous solution of an alkaline earth metal salt and optionally an alkali metal chloride. The so-treated potato product is then packaged in a flexible container and thermally sterilized. Use of this process not only is effective for retaining potato whiteness, but improves tissue elasticity and integrity, and prevents the development of an earthy off-odor.
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