미국산 조리용 생감자
미국산 칩가공용 생감자는 전 세계 포테이토칩 시장을 리드하고 있습니다. 미국산 칩가공용 생감자는 세계 각국에 공급되어 다양한 나라의 스낵공장에서 고품질의 포테이토 칩 제품으로 생산되고 있습니다. 미국산 칩가공용 생감자는 미국 전역에서 재배되기 때문에, 미국 내 재배지역의 수확시기에 따라 일년내내 다양한 품종으로 구매자들에게 제공될 수 있습니다. Potatoes USA는 미국산 칩가공용 생감자에 관련된 다양한 자료와 품종정보, 공급업체 정보 등을 제공해 드리며, 선적, 인수, 가공 공정 상의 기술적인 지원 및 테스트용 샘플 제공 프로그램도 운영하고 있습니다.
고품질의 미국산 칩가공용 생감자는 품질 보증된 씨앗과 비옥한 토양, 감자 재배를 위한 알맞은 기후에서부터 시작됩니다. 건강한 작물을 위해 재배사는 최선의 재배법을 사용합니다. 이렇게 재배된 작물은 최신 설비를 통해 제조 공장까지 최상의 품질을 유지합니다.
품종에 따른 올바른 보관방법은 매우 중요합니다. 미국 감자는 현대 장비와 최신기술을 갖추고 있습니다. 따라서 감자의 보관수명을 극대화합니다. 모든 칩 가공용 생감자는 엄격한 USDA (미 농무성) 기준에 준해, 분류 및 등급이 매겨집니다.
미국산 칩 가공용 감자는 제조법에 따라 다양한 종류로 제공받을 수 있으며,1년 내내 공급이 가능 합니다. 미국의 다양한 지역에서 재배되는 다양한 품종의 감자는 각기 다른 보관방법, 운송방법 및 가공특징을 가졌기 때문에 칩가공업체 별로 가장 잘 맞는 품종의 공급자를 찾는 것이 중요합니다. 칩 가공용 생감자는 일반적으로 계약재배 형태로 공급됩니다. 감자를 심기 전 재배자와의 선계약은 구매자의 정확한 요구사항들을 충족시켜주고 안정적인 공급을 보장합니다.
These are medium to large-sized potatoes, oblong or slightly flattened and oval. They have a light to medium russet-brown, netted skin and white to pale yellow flesh. They have a floury, dry, light and fluffy texture and a hearty skin that is chewy when cooked. Their flavor is mild and earthy, and they have a medium sugar content.
Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking. The delicate flavor and fluffy texture of baked russets go well with all kinds of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors. Cut into planks or wedges, they make hearty oven-roasted "fries."
These are small to medium, round or slightly oblong potatoes with a smooth, thin red skin and white flesh. Red potatoes have a waxy, moist, smooth and creamy texture. These potatoes have a subtly sweet flavor with a mild medium sugar content.
Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted or cooked in a stew. Their thin yet vibrant red skin adds appealing color and texture to side dishes and salads. Reds are frequently used to make tender yet firm potato salad or add pizazz to soups and stews, as well as being served baked or mashed. Round reds are often referred to as 'new potatoes,' but the term 'new' technically refers to any type of potato that is harvested before reaching maturity.
White potatoes are small to medium in size. They have a round to long shape with a white or tan skin and white flesh. These are medium starch potatoes with a slightly creamy, dense texture and thin, delicate skin. White potatoes have a subtly sweet and mild flavor and low sugar content.
White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling. Grilling whites brings out a more full-bodied flavor. To create signature potato salads–just toss cooked white potatoes with dressings and ingredients "borrowed" from other salads, e.g., Caesar dressing and grated Parmesan; or ranch dressing, chopped egg and bacon crumbles.
Yellow potatoes range from marble-sized to large. They are round or oblong in shape and have a light tan to golden skin with a yellow to golden flesh. These potatoes have a slightly waxy, velvety and moist texture. Yellow potatoes have a subtly sweet, rich and buttery flavor and a medium-sugar content.
Grilling gives yellow potatoes a crispy skin that enhances the dense flesh, creating a slightly sweet caramelized flavor. The creamy texture and golden color of yellow potatoes mean you can use less or no butter for lighter, healthier dishes. The naturally smooth and buttery texture also lends itself well to lighter versions of baked, roasted or mashed potatoes. Simmer yellow potatoes until fully cooked, then drain, chill, and gently "smash" into flat disks. Brown these in oil or clarified butter and serve as a side or appetizer topped with sour cream and chives or other garnishes.
Purple/Blue potatoes are small to medium-size tubers with shapes ranging from oblong to fingerling. These potatoes have a deep purple, blue or slightly red skin with a blue, purple lavender, pink or white flesh. Purple/Blue potatoes have a moist and firm flesh. The potatoes have an earthy and nutty flavor with a low sugar content.
Most blue/purple potatoes have moist, firm flesh that retains its shape while adding rich, vibrant color and luscious taste to salads. The purple color is preserved best by microwaving, but steaming and baking are also great ways to cook blue/purple potatoes. Because of their mild yet distinctly nutty flavor, blue/purple potatoes naturally complement green salad flavors. Combine blue potatoes with whites and reds in salads or roasted medleys to make all three colors "pop".
Fingerling potatoes are 2-4 inches long. They are finger-shaped or oblong. They have a red, orange, purple or white skin with a red orange, purple, yellow or white flesh–sometimes streaked with veins of color. These potatoes have a waxy and firm texture. Fingerling potatoes have a buttery, nutty and earthy flavor with medium sugar content.
Fingerling color and shape are a welcome visual addition to any dish. Pan-frying and roasting enhance their robust flavor and showcase their wonderful nutty or buttery tastes. Consider fingerlings as a change-of-pace foundation for a unique potato salad. Split fingerlings lengthwise and oven-roast to serve as a small-plate or side-dish alternative to fries, with a flavor dipping sauce, like spicy ketchup, romesco, or sriracha mayo.
These small, bite-sized potatoes are actually a USDA grade standard based upon size ("C-size" and smaller, oftentimes referred to as pearls or marble-size). They are the same skin and flesh color as their larger-sized cousins, as well as the shape, texture and sugar content. Their flavor profile is similar but with a more concentrated flavor than their larger-sized cousins.
Petites make a great substitute for pasta, adding nutritional value as well. Roast a combination of colors for an eye-catching side dish. Their concentrated flavors and quicker cooking time makes petites a good choice for potato salads. Simply toss petites in olive oil, rosemary and salt and pepper to make colorful, delicious and fun roasted potatoes. They save you prep time, because they can be prepared and served whole, without slicing or chopping.