FIELD: food industry.
SUBSTANCE: sweet potato tubers are washed, cleaned, cut in a spiral with the thickness of slices up to 0.5 cm. The spiral is dried and roasted in fat at 155-180°C for 1-5 minutes. The product is cooled to 15-25°C, packaged.
EFFECT: invention allows to obtain a food having functional properties and high organoleptic indices.
1 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR INCREASING COLOUR PRESERVATION OF FINISHED POTATO PRODUCTS IN FORM OF FRENCH FRIES AND POTATO CHIPS FROM POTATOES WITH PIGMENTED PULP - PURPLE AND PINK PULP | 2023 |
|
RU2814627C1 |
| CRUNCHY POTATO AND CHIPS WITH REDUCED FAT CONTENT AND METHOD OF PRODUCING CRUNCHY POTATO AND CHIPS | 1996 |
|
RU2170033C2 |
| PRODUCTION METHOD FOR FOOD PRODUCT LIKE CRISPS MADE OF CELERY ROOT | 2007 |
|
RU2354141C1 |
| METHOD FOR PRODUCING GLASSED CHIPS | 2017 |
|
RU2668316C1 |
| METHOD FOR MANUFACTURING FUNCTIONAL MEAT CHIPS | 2022 |
|
RU2804104C1 |
| METHOD FOR PRODUCTION OF DEFATTED FRIED POTATO CRISPS | 2006 |
|
RU2402239C2 |
| POTATO CHIPS PRODUCTION METHOD | 2014 |
|
RU2569823C1 |
| METHOD FOR PRODUCTION OF SNACK FOOD PRODUCT BENEFICIAL FOR HEALTH | 2007 |
|
RU2459417C1 |
| METHOD FOR PRODUCTION OF THE CULINARY PRODUCT "BATATA ZRAZY WITH CHEESE" | 2017 |
|
RU2646247C1 |
| METHOD OF PRODUCING POTATO CHIPS | 2018 |
|
RU2688374C1 |
