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PRODUCTION OF SNACK WHICH HAS CRISPY TEXTURE AND CONTAINS NO ADDITIONAL OIL OTHER THAN OIL ORIGINALLY CONTAINED RAW MATERIAL
PRODUCTION OF SNACK WHICH HAS CRISPY TEXTURE AND CONTAINS NO ADDITIONAL OIL OTHER THAN OIL ORIGINALLY CONTAINED RAW MATERIAL
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机译：具有原始质地的零食的零食的生产，除了原始含油的原料外，不含其他油
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摘要
PURPOSE: A method of making a snack by drying pelletized potatoes with far-infrared rays or electromagnetic waves, subjecting to heating and compression treatment and then seasoning the swollen pellet without frying raw material for snack in oil is provided. The product has a crispy texture and contains no additional oil other than oil originally contained raw material. CONSTITUTION: A potato is peeled, cut to 1 to 2cm in size, steamed and then dried by radiating far-infrared rays or electromagnetic waves to a moisture content of 5 to 20%. Then, the dried pellet is held under heating and compression, for example at 180 to 250deg.C at 2,000 to 3,000kg/cm¬2 and discharged in an atmosphere to be swollen. The swollen pellet is seasoned with spraying with salt, MSG, various extracts, for example meat extract and then irradiated with far-infrared rays or electromagnetic waves.
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机译：目的：提供一种通过用远红外线或电磁波干燥制粒的马铃薯，进行加热和压缩处理，然后将溶胀的粒料调味而不用油炸油类零食的原料制成小吃的方法。该产品具有松脆的质地，除最初包含的原料油外，不含其他油。组成：将马铃薯去皮，切成1至2厘米大小，蒸熟，然后通过辐射远红外线或电磁波使水分干燥至5至20％进行干燥。然后，将干燥的粒料保持在加热和压缩下，例如在180至250℃下以2,000至3,000kg / cm 2加热，并排入大气中使其溶胀。用盐，味精，各种提取物（例如肉类提取物）喷雾调味溶胀的颗粒，然后用远红外线或电磁波照射。
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