马铃薯的几种腌制技术

Several Pickling Techniques of Potatoes

为了充分利用马铃薯,介绍了咸马铃薯、咸甜芥末马铃薯片、糖醋马铃薯片、辣油马铃薯条、酱马铃薯、酱辣麻马铃薯丝和泡马铃薯等7种马铃薯产品的原料要求、生产配方、工艺流程及操作要点,同时给出了7种产品特点:咸马铃薯色泽乳白,质脆味咸;咸甜芥末马铃薯片色泽浅黄,质地脆嫩,味甜辣咸;糖醋马铃薯片具有色泽金黄、质地脆嫩、酸甜可口之特点;辣油马铃薯条色泽红黄,香辣可口;酱马铃薯色泽酱红色或金黄色,香甜脆嫩;酱辣麻马铃薯丝色泽红褐,麻辣香脆;泡马铃薯色白微黄,嫩脆咸香,略带辣味。

In order to make full use of potatoes,this study mainly introduces the ingredients,the production formula,the manufacturing process and the operating keys of making seven different potato foods,including salty potato,sweet and salty potato chips of mustard,sweet and sour potato chips,spicy potato chips,potato sauce,spicy pickled potato chips,and pickled potato.It also puts forward the specific features of the seven products：salty potato is white,crisp,and salty;sweet and salty potato chips of mustard is yellow,crisp,sweet and spicy;sweet and sour potato is golden fried,crisp,and sweet as well as sour;spicy potato is reddish yellow,spicy and delicious;potato sauce is red or golden yellow,crisp and sweet;spicy pickled potato chips is reddish brown,spicy and crispy;pickled potato is yellowish white,tender and crisp Salted,slightly spicy.