1420505 Potato crisps PROCTER & GAMBLE CO 23 May 1973 [24 May 1972] 24581/73 Heading A2B Potato crisps are prepared by (a) cooking raw potato slices without tempering or precooking, (b) ricing the cooked potatoes, (c) drying the granules formed, to convert them into flakes, (d) pulverizing the flakes, (e) adding water to the flakes to form a dough having a water content of 25-55% by wt., (f) shaping and then (g) frying the dough. The raw potato slices are preferably cooked at a temp. of 190-212‹F for 6-45 mins. The granules may be dried using a rotary drum dryer to a moisture content of 7% by wt. Dehydrated non-tempered or pre-cooked potato granules may be added to the dried flakes in an amount of from 2:1-1:2. The dough, at a temp. of 80-200‹F may be rolled into sheets having a thickness of 0.005- 0.1 in. The dough is preferably fried at a temp. of 275-400‹F for 5-60 secs.
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机译：1420505马铃薯薯片PROCTER＆GAMBLE CO 1973年5月23日[1972年5月24日] 24581/73标题A2B马铃薯薯片的制备方法是（a）不用回火或预煮就烹饪未加工的马铃薯片，（b）将煮熟的土豆加糖，（c）干燥形成颗粒以将其转化为薄片，（d）将薄片粉碎，（e）向薄片中加水以形成水分含量为25-55％的面团，（f）成型，然后（g）炸面团。未加工的马铃薯片优选在一定温度下烹饪。 190-212 ‹F持续6-45分钟。可以使用旋转鼓式干燥机将颗粒干燥至7重量％的水分含量。可以将脱水的未调质或预煮的马铃薯颗粒以2：1-1：2的量添加到干燥的薄片中。面团在一定温度下。可以将80-200°F的面团揉成厚度为0.005-0.1英寸的薄片。面团优选在一定温度下油炸。 275-400 ‹F持续5-60秒。
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