improvements made to pretraitees processes manufacture of potato, ready to be sautees prolonged storage, or french fries, and products obtained by this process

摘要

Peeled and cut potatoes are treated in aq. bath contg. anti-oxidant, pref. sodium metabisulphite in amt 1-2 g/l organoleptic agent, pref. NaCl in amt 10-10g/l and a water-soluble cpd which gives off a gas creating micropores in the potatoes when heated, pref. an org. acid or polyacid or salt thereof, mineral or org. carbonate, non-toxic org. N cpd. or non-toxic F cpd, in amt 1-50 g/l, then is heated to 110-150 degrees C at press 2-3 kg/cm2 after being introduced into sterilisable packaging which is impervious to air and H2O and is sealed under vacuum. Potatoes can be pre-treated by blanching at 70-110 degrees C and washing with H2O at ambient temp. Micropores enable H2O vapour to escape during cooking, preventing destruction of surfaces of potatoes and 'sparking' of oil or fat during frying.