| 摘要 |
Soft, crisp, ready-to-eat potato prods. are made by (a) forming a cooked potato puree, (b) forming the puree into 2.3-6.4mm thick pieces, (c) treating the pieces with steam for 45-75 seconds and (d) treating the pieces with hot air at 82-127 degrees C until the moisture content is 3-7%. The starting material is pref. made by cooking raw potatoes and finely mashing the cooked material with 0-3% salt. The hot air treatment usually takes about 15-30 seconds. The prods. have a true potato flavour and are free from added starch or other binders or fats other than those naturally present in the potato. The prod. can be stored without becoming rancid or acquiring off-flavours. On eating, the prods. have a crisp, soft texture and do not disintegrate when bitten. |
