Dried potatoes

A variety of dried products today are manufactured on an industrial scale and, as a rule, are made using sublimation technology, that is, dewatering. Most often, a wide range of all kinds of dried berries and fruits are presented on the shelves of grocery stores, but dried vegetables also deserve attention.

Among dried vegetables, such the most popular and common, such as onions (bulb and green), garlic, carrots, beets, horseradish, tomatoes and, undoubtedly, potatoes, can be distinguished. For example, dried potatoes are pretreated and blanched prior to drying. Finished dried potatoes are quite widely used in the national economy.

According to the established GOST for dried potatoes, this product can be produced in 3 varieties, which depends primarily on the quality indicators of the raw materials. The highest, first and second grades of dried potatoes differ from each other in such indicators as the uniformity of cutting, consistency, moisture level, the number of dark spots, overcooked potatoes, leftover skin and eyes.

As a rule, dried potatoes can be purchased in three forms of cutting - straws (bars), plates and cubes. The last version of dried potatoes after restoration differs in the size of the sides from five millimeters to one centimeter. The first two types of dried potatoes are also characterized by their parameters after soaking in liquid.

It is worth noting that in consistency, dried potatoes made in the form of cubes are distinguished by hardness, while plates and bars are quite fragile. In addition, the color of dried potatoes may depend on the variety of root crops, as well as the temperature modes of drying. As a rule, the color of dried potatoes can be from white to yellow shades.

Humidity indicators for dried potatoes are considered as follows: up to 8 percent for the highest grade, and for the first - up to 1

2. Interestingly, after recovery (when boiling), one kilogram of dried potatoes usually corresponds to about six to eight fresh vegetables. The recommended time to cook dried potatoes until fully restored is approximately twenty-five minutes.

In general, dried potatoes are considered a very convenient product both in use and storage. The shelf life of such a product is quite long - 3-5 years. In addition, dried potatoes are stored and transported much easier than fresh potatoes, and the only condition that must be strictly observed is to protect the product from direct contact with water.

Dried potatoes can be used in a similar way to fresh root vegetables - when preparing a wide variety of dishes. The taste and nutritional characteristics of dried potatoes are also not much different from its raw counterpart, however, the content of nutrients in the first is slightly lower.