The present invention relates to a process for producing a product in the form of pieces of potatoes free of fat or having a controlled fat content. BR/ This process includes dehydrating fresh potato pieces, adjusting the moisture content of these pieces to a level of 12 to 30% and then cooking the pieces at temperatures in the range of 140 to 220 degrees C for a period of between 30 s and 3 min. BR/ Additives such as flavoring agents, fats or oils can be added to the potato pieces during processing or after cooking.
展开▼
机译：本发明涉及一种生产无脂肪或具有受控脂肪含量的马铃薯片形式的产品的方法。 该过程包括对新鲜马铃薯片进行脱水，将这些马铃薯片的水分含量调节至12％至30％的水平，然后在140至220摄氏度的温度下烹饪马铃薯片30 s 3分钟 在加工过程中或烹饪后，可以在马铃薯片中添加调味剂，脂肪或油等添加剂。
展开▼
