ʻO ka mea kanu meaʻai "Chernyansky" (Belgorod wahi) e hana nei i kāna huahana no 11 mau makahiki. I kēia manawa, hoʻohana ʻia nā ʻuala i lawe ʻia mai no ka hana ʻana, akā ʻaʻole pili iki kēia i ka wikiwiki a me ka nui o ka hana.
ʻO ka hana ʻana o nā fries Farani ka mīkini a me ka lolouila. Eia nō naʻe, helu nā kime ma luna o 70 ʻenehana a me nā limahana loea a me nā limahana ʻoihana kiʻekiʻe. Ua hāʻawi ʻo Chief Technologist Natalia Latysheva i kahi huakaʻi no ka mea kanu.
ʻO ke kaʻina hana i nā pae he nui. ʻO ka mea mua, holoi ʻia nā paipu, a ma hope e ihi ʻia lākou. A laila, ʻaneʻane hana ʻia ka hana lima wale nō i ka ʻenehana ʻenehana - hoʻonui ʻia a i ʻole ka mālama ʻana i ka hoʻomaʻemaʻe o nā tubers. Hana ʻia e nā mea nānā laina: inā he ʻōmaʻomaʻo ka tuber, nā wahi i hōʻino ʻia a i ʻole nā kīnā ʻē aʻe, hōʻole ʻia ia. Mai ka papa nānā, nā uala e komo i ka ʻōnaehana ʻoki wai. Hoʻonohonoho ʻia nā ʻoki sliced e like me ka nui a me ke ʻano, i hana ʻia e kahi mea kūikawā e hoʻohana ana i nā photocell.
Ma hope o kēlā, hoʻopili ʻia kaʻuala i ka wai wela. I ka hei, e mau ana ka pahu, ua hoʻokuʻu ʻia ia mai nā kō a me ka starch. I loko o kahi mea holoi holo ea ma kahi mahana o 60-100 ° C, holo a pau ka nui o ka wai mai ka mauʻu uala, a hoʻouna ʻia ka huahana i ka fryer hohonu. ʻAe ka automation iā ʻoe e kaohi a mālama i ka mahana aila i hoʻonohonoho ʻia. Hoʻomaʻa ʻia kaʻuala no ʻelua a ʻelima mau minuke i ka mahana o 160 ° C a 190 ° C, kaukaʻi ʻia i ka ʻokoʻa a me ka mānoanoa o ka ʻoki. ʻO ka hoʻopuka kahi huahana semi-hoʻopau gula me kahi pā palaoa crispy i hoʻomoʻa ʻia.
"Hoʻopuka kā mākou mea kanu mea ʻai a 15 mau tona o nā ʻalani Palani ʻono, i makemake nui ʻia ʻaʻole nui no nā gourmets e like me ka poʻe maʻamau, i kēlā me kēia lā. Lawe koke ʻia nā huahana āpau i nā kaulahao a me nā hale kūʻai, "wahi a ke poʻo o ka ʻoihana Gennady Klyuchevsky.