Ingredient rochure English ack-Translation

Ingredient Brochure English Back-Translation

Front Cover

QUICK & EASY

POTATOES RECIPE

U.S. dehy/frozen potato recipes book for food developers

BASIC RECIPES

AMAZING TASTE

* note for Potatoes USA - Rather than Korean, English letters have been chosen on the front cover of the brochure to

deliver 'the ambience' that product/information is related to U.S. Very basic wordings have been used for that purpose.

Since Korea is not actually English speaking country, using simple English wordings is more effect rather than more

sophisticated words that people have to look up in dictionary.

Page 1

Why the food industry must use the U.S. hydrated/frozen potatoes

Delicious and nutritious U.S. dehydrated/frozen potatoes have the following benefits used to prepare a variety of

processed foods. Various ideas and recipes are suggested for the food industry.

Top quality

U.S. potatoes are grown with the dedication of the U.S. potato producers and processed by state-of-the-art technology

and facilities to meet the rigorous U.S. industry standards. The United States is a world leader in potato production and

processing and offers the finest quality potato products meeting customer expectations at reasonable prices.

Convenience and Economics

Dehydrated potatoes are easy to transport, store, and cook. They are lightweight and do not require any specific

storage conditions, so they arean optimal food material that can substitute for fresh potatoes. Frozen potatoes are

ready to eat after only a little heating. They are easy to cook and can be stored frozen for an extended period.

Various Uses

Dehydrated potatoes are produced and supplied in various forms such as flake and granules. These can be hydrated

and used alone to prepare a variety of dishes or may be used in many different ways as an ingredient in other

dishes.Frozen potatoes are extremely versatile depending on their shapes and seasoning.

Better Taste, Texture, and Output

When dehydrated potatoes are added to food, snacks, pastries, and the like, they offer the unique savory taste of

potatoes and soft, smoothly crumbling food texture. Depending on the dish, they may add crispiness or moisture.

Hydration increases volume of the food, which leads to higher output efficiency. Since the potatoes are frozen when

their freshness is at peak after harvesting, they are an excellent choice in every aspect – nutrition, quality, taste, and

food texture.

Stable Supply and Economics

In Korea, the price of (local) fresh potatoes fluctuates significantly across seasons, which makes the purchase of

potatoes difficult. Thankfully, high-quality U.S. dehydrated/frozen potatoes are readily available all year round. Since

dehydrated potatoes contain low moisture-content, they expand 4-6 times in volume when they are rehydrated, which

makes them very cost-effective.

Page 2

DEHYDRATED & FROZEN

Types and Features of U.S. Dehydrated and Frozen Potato Products

U.S. potato farmers and processing companies grow and process quality potatoes and produce various potato products.

These dehydrated and frozen potato products can be used to make snacks, pastries, pre-mix products, and

refrigerated/frozen HMR products.

Dehydrated potato

Dehydrated potato flake

Dehydrated potato flake is one of the most widely-known products. When it is hydrated in suggested conditions,

mashed potato can be prepared right away. The flake can be used for various purposes and is commonly used by

restaurants or bakeries. As it can be used as an ingredient for snack products or pasta, it is used for a number of

purposes by food manufacturers as well.

Dehydrated potato granules

Just like dehydrated potato flake, when dehydrated potato granules are rehydrated, they can be made into mashed

potato that is very similar to mashed potatomade with fresh potatoes. This granular product is easy to use as a food

ingredient as it is transported and stored in high density.

Frozen potato

Frozen hashbrown patty

Frozen hashbrown patties can be cooked when still frozen. They are already seasoned, so they become ready-to-eat

with just a little heating and can be used as an ingredient in various food products. The patties are available in large or

mini size for various uses, and they are convenient as their amount can be measured merely by counting the number

of pieces.

Frozen wedge cut potato

Cut in half-moon shapes, the frozen wedge cut potatoes offer the rich flavor and taste of potatoes in every bite-size

piece. They satisfy many needsas they are available as plain wedges or salty seasoned wedges.

Frozen straight cut potato

Straight cut potato is the most common product readily available at fast food or family restaurants. New, upgraded

versions have been launched recently, including seasoned products or those with extra coating to stay crispy a long

time after cooking.

Frozen potato products in other forms including honeycomb potatoes, popcorn potatoes, and potato boats are also

available.

Page 3

BRUNCH

Deep-fried chicken with U.S. dehydrated potato flakecrust

Healthier, more savory and crispier than with regular bread crumb crust

CRISPY POTATO CHICKEN

U.S. dehydrated potato flake

Ingredients

• 1 chicken (800g, in pieces) • 400ml cooking oil

• 200g chicken powder

• 160g water

• Reasonable amount of U.S. dehydrated potato flake

• Salt, pepper, minced garlic (to taste)

1. Put the fresh chicken, salt, pepper, and minced garlic in a bowl to marinate.

2. Add the water to the chicken powder to make batter. Coat the chicken with the batter evenly.

3. Completely coat the chicken with the U.S. dehydrated potato flake and deep fry at 160℃ for 15 minutes.

★If the oil temperature is too high, the U.S. dehydrated potato flake may scorch. Fry at a moderate temperature

until the chicken is completely cooked.

Scope of use: Pre-mix, frozen food

Scones made from U.S. dehydrated potato flake dough

The fluffy texture and savory taste of potatoes go well with butter.

BACON POTATO SCONES


Ingredients

• 46g U.S. dehydrated potato flake • 20g sugar

• 12 tablespoons warm milk • 3g salt

• 7 slices of bacon (100g) • 80g unsalted butter

• 200g soft flour • 1 egg (55g)

• 8g baking powder

1. Add the warm milk to the U.S. dehydrated potato flake to hydrate and let it cool.

2. Cut the butter into 1x1cm cubes. Cut the bacon into 0.5x0.5cm bits and stir-fry.

3. In a large bowl, add the powdery ingredients and the potato prepared in Step 1, and rub with hands until the

mixture becomes soft.

4. In the bowl in Step 3, add the ingredients prepared in Step 2 and mix the butter using a scraper to crushit into

small pieces. Add the egg and blend into dough.

5. Put the dough in aplastic bag and roll it out until it is 3cmthick. Put it in the refrigerator and allow it to rest for

30 minutes.

6. Divide the dough into eight portions and bake in an oven preheated to 180℃ for 20 minutes.

Scope of use: pre-mix, frozen bakery

Page 4

Cream soup featuring the smooth texture and savory taste of U.S. dehydrated potatoes

Various toppings can be added for richer taste.

POTATO SOUP


Ingredients

• 46g U.S. dehydrated potato flake • 1 teaspoon minced garlic

• 50g onion • 1/2 teaspoon salt (adjust according to preference)

• 300ml milk • Ground pepper (to taste)

• 200ml water

• 200ml whipped cream

• 1 tablespoon butter

1. Mince theonion.

2. Mix the milk, water, and U.S. dehydrated potato flake in a bowl.

3. On a heated pan, stir-fry the minced garlic and onion in the butter until the onion becomes clear. Then, add

the ingredients prepared in Step 2.

4. Add the whipped cream to the mixture prepared in Step 3 and blend well. When it boils at high heat, lower

the heat to medium-low and cook for five minutes while stirring.

5. Add the salt and ground pepper.

Scope of use: Pre-mix, refrigerated food

Gratin with rose sauce seasoned in savory cream and fresh tomatoes to highlight the natural taste of potatoes and

creamy flavor and texture

GRATIN IN ROSE SAUCE with meatballs

U.S. hashbrown patty U.S. dehydrated potato granules

Ingredients

• 6 frozen meatballs • 1/4 onion

• 1 U.S. frozen hashbrown patty • 200g tomato cream sauce

• 50g U.S. dehydrated granules • 250ml warm milk

• 70g pizza cheese • 100ml whipped cream

• 1/2 bell pepper • 1 tablespoon cooking oil

1. Cut the bell pepper and onion into bite sizes. Chop the U.S. hashbrown patty coarsely.

2. Put the U.S. dehydrated potato granules in a bowl and add the warm milkto hydrate. Then, add the hashbrown

patty.

3. Oil a heated pan and stir-fry the frozen meatballs, bell pepper, and onion at medium heat until the meatballs

are half cooked.

4. Add the tomato cream sauce and whipped cream and cook for three minutes while stirring occasionally.

5. Place the potato prepared in Step 2 in a heat-resistant gratin dish. Cover it with the sauce prepared in Step 4

and sprinkle with the pizza cheese. Bake in an oven preheated to 200℃ for 10 minutes until golden brown.

Scope of use: Frozen food

Page 5

LUNCH

Hassel-free potato pancake made with the U.S. potato flake and starch

Thin and crispy is the key.

CRISPY POTATO PANCAKE


Ingredients

• 45g+20g (topping) U.S. dehydrated potato flake

• 32g potato starch

• 1g salt

• 1 cup water (200ml)

• 2 tablespoons cooking oil

1. Put the U.S. dehydrated potato flake (45g), potato starch, salt, and water in a bowland mix completely.

2. Oil a heated frying pan and pour in half of the mixture. Spread into a 0.5cmthin layer with the back of a spoon.

3. Evenly sprinkle the U.S. dehydrated potato flake (20g) on top.

4. Cook both sides while pressing until golden brown.


Oven-baked hashbrown patty gratin topped with pan-fried leek (green onion), garlic, and cream sauce

LEEK POTATO GRATIN

U.S. hashbrown patty U.S. dehydrated potato granules

Ingredients

• 3 U.S. hashbrown patties • 1 tablespoon minced garlic

• 70g shredded pizza cheese • 1/2 tablespoon U.S. dehydrated potato granules

• 1 and 1/2 stem of leek (or green onion) • 1 tablespoon parmesan cheese

• 200ml whipped cream • Salt to taste

• 1 tablespoon cooking oil • Pepper to taste

1. Preheat the oven to 200℃. Mince the leek (green onion).

2. Oil a heated pan and stir-fry the leek (green onion) and minced garlic at medium heat for three minutes until

golden brown.

3. Add the whipped cream, parmesan cheese, and U.S. dehydrated potato granules and cook at medium heat for

five minutes until it becomes soupy. Add the salt and pepper.

4. Place the U.S. hashbrown patties in a heat-resistant gratin dish; add the cream sauce prepared in Step 3; and

sprinkle the shredded pizza cheese on top. Bake in an oven preheated to 200℃ for 10 minutes until golden

brown.


Page 6

Classic cheesy oven-baked gratin filled with U.S. frozen wedge cut potatoes and topped with meatballs and sauce

seasoned in cheddar cheese, milk, and whipped cream

CLASSIC POTATO GRATIN with meat balls

U.S. frozen wedge cut potato U.S. dehydrated potato flake

Ingredients

• 100g U.S. frozen wedge cut potato • 50ml milk

• 6 frozen meatballs • 1 tablespoon salsa cheese sauce

• 70g pizza cheese • 1/2 tablespoon cooking oil

• 1/4 onion • Salt to taste

• 2 slices of cheddar cheese • Pepper to taste

• 150ml whipped cream

1. Mince the onion.

2. Oil a heated pan and stir-fry the frozen meatballs and onion at medium heat for two minutes.

3. Add the whipped cream, milk, sliced cheddar cheese, salsa cheese sauce, salt, and pepper and simmer at

medium heat for 5-7 minutes until it thickens.

4. Place the U.S. frozen wedge cut potatoes in a heat-resistant gratin dish and cover with the sauce prepared in

Step 3 and the pizza cheese. Bake in an oven preheated to 200℃ for 10 minutes until golden brown.


Healthy and light-tasting croquette with tender chicken breast and mashed potato filling and potato flake crust

CHICKEN BREAST CROQUETTE

U.S. dehydrated potato granules U.S. dehydrated potato flake

Ingredients

• 100g mashed potato

(30g U.S. dehydrated potato flake + 30g

milk + 40g water)

• 1/2 teaspoon salt

• Pepper to taste

Batter mix

• 1 piece of chicken breast (100g) • 1/4 cup U.S. dehydrated potato

granules • 3 sheets of sesame leaves

• 1 cheongyang chili pepper • Egg wash (made with 1 egg)

• 50g minced garlic • 1/2 cup U.S. dehydrated potato

flake • 1 tablespoon mayonnaise

1. Boil the chicken breast (4 cups water + 1 tablespoon rice wine + salt to taste) for 15 minutes. Tear along the

texture and chop finely.

2. Mince the sesame leaves finely. Remove the seeds from the cheongyang chili pepper and mince finely.

3. In a bowl, mix the mashed potato, ingredients prepared in Steps 1 and 2, minced onion, mayonnaise, salt, and

pepper and make into 40g balls.

4. Coat the balls with the U.S. dehydrated potato granules, egg wash, and the U.S. dehydrated potato flake, in

that order.

5. Deep fry at 170℃ for 1.5 minutes until golden brown.


Page 7

DINNER

Traditional Indian flatbread with savory potato flavor and smooth and light taste

A perfect side-dish for curry or various sauces

POTATO NAAN


Ingredients

•90g strong flour •5g olive oil

•35g U.S. dehydrated potato granules

•130g milk

•2g sugar

•2g yeast

•1g salt

1. Put the milk and sugar in a heat-resistant bowl and heat in a microwave oven.

2. In bowl, mix the strong flour, U.S. dehydrated potato granules, and salt.

3. Add the milk prepared in Step 1 to the dough prepared in Step 2 and knead with your hands.

4. Add the olive oil and knead until the dough becomes soft. Place the dough in a bowl and cover with cooking

wrap.

5. Place the bowl prepared in Step 4 over a bowl filled with warm water and allow to ferment for 30-40 minutes.

6. Cut dough into adequate sizes; flatten the dough into a thin layer with a rolling pin; and pan-fry in a heated

pan at medium heat until golden brown.


Gratin featuring spicy taste and exotic flavor from sweet, subtle coconut cream and Thai-style curry sauce

COCONUT CURRY GRATIN

U.S. dehydrated potato granules U.S. hashbrown patty

Ingredients

•50g U.S. dehydrated potato granules •200ml coconut milk

•2 U.S. hashbrown patties •1 tablespoon cooking oil

•70g shredded pizza cheese •1 tablespoon red curry paste

•1/4 onion •1 teaspoon curry powder

•1 chicken tender (25g) •Minced coriander leaves (to taste)

•250ml warm milk

1. Chop the onion finely.

2. Chop the chicken tender into small pieces and mix with the curry powder in a bowl.

3. Add the warm milk to the U.S. dehydrated potato granules.

4. Oil a heated pan and stir-fry the onion and chicken tender until the onion becomes transparent.

5. Add the red curry paste and stir-fry at low heat for one minute. Add the coconut milk and simmer at medium

heat for five minutes to make the curry sauce.

6. Place the potato granules prepared in Step 3 and the U.S. hashbrown patties in a gratin dish; cover with the

curry sauce and shredded pizza cheese; and sprinkle the minced coriander on top. Bake in an oven preheated

to 200℃ for 10 minutes until golden brown.


Page 8

Hamburger steak from beef patties mixed with dehydrated potato flakes for a lighter and softer taste than a flour mix

POTATO HAMBURGER STEAK


Ingredients

•50g U.S. dehydrated potato flake Marinade:

•100g ground beef • 1 tablespoon rice wine

•100g ground pork •1/2 teaspoon salt (adjust according to preference)

•80g onion •1/4 teaspoon pepper

•2 tablespoons cooking oil •1 teaspoon minced garlic

•1 tablespoon water

1. Mince the onion.

2. In a large bowl, add the U.S. dehydrated potato flake, ground beef, ground pork, onion, water, and the

marinade ingredients and mix well using your hand.

3. Divide the mixture into two portions and shape them into 12cm-diameter and 1.5cm-thick patties.

4. Oil a heated pan and place the patties prepared in Step 3. Cook at medium heat for one minute and turn over.

Then, cover the pan with a lid and cook at very low heat for four minutes. Turn off the heat and let them sit

for three minutes.

Scope of use: Frozen food, refrigerated food

Tender and savory tteokgalbi made by adding frozen potato to the beef mixture

POTATO TTEOKGALBI

U.S. frozen wedge cut potato

Ingredients

•100g U.S. frozen wedge cut potatoes •2 tablespoons bulgogi marinade

•150g ground beef •2 tablespoons cooking oil

•100g ground pork

•30g rice cake (in thin logs)

•1 cheongyang chili pepper

1. Slightly de-frost the U.S. frozen wedge cut potatoes at room temperature (enough to chop with a knife).

2. Blanch the rice cake (2 cups water + 1 teaspoon salt). Rinse with cold water and drain.

3. Cut the U.S. frozen wedge cut potatoes into 1x1cm squares; mince the cheongyang chili pepper; and cut the

rice cake into 0.5cm-thinlayers.

4. Put the ground beef, ground pork, the ingredients prepared in Step 3, and bulgogi marinade in a bowl and mix

well using your hand.

5. Add the Galley Fries and divide the mixture into five portions. Shape them into 5x5x1cm patties.

6. Place paper foil on a pan and heat the pan. Oil the pan; place the patties on it;and cook at mid-to-low heat for

one minute and turn over. Cook each side at the lowest heat for another three minutes each. Turn off the heat

and let them sit for three minutes.

Scope of use: Frozen food, refrigerated food

Page 9

SNACK

Homemade-style cookies made from U.S. dehydrated potato granules and rice powder only for healthier taste than

flour dough. Delicate, crumbly cookies with rich buttery flavor.

SABLE COOKIES WITH MOTHER’S LOVE

U.S. dehydrated potato granules

Ingredients

•55g butter at room temperature •30g U.S. dehydrated potato granules

•30g brown sugar (or white sugar) •1g baking powder

•1/2 egg •0.5g salt

•45g soft rice powder

1. Put the butter kept at room temperature in a bowl and whisk until it becomes creamy using a hand mixer.

2. Add the brown sugar and whisk until the sugar is dissolved. Then, add the egg and whisk thoroughly.

3. Add the soft rice powder, U.S. dehydrated potato granules, baking powder, and salt and mix using a spatula

until no powder is visible.

4. Use two spoons to place the dough prepared in Step 3 in small portions on an oven pan lined with parchment

paper.

5. Bake on the middle rack of an oven preheated to 175℃ for 15-18 minutes until golden brown. Remove to a

cooling rack and let them cool completely.

Scope of use: Pre-mix, room temperature bakery

Soft chewy texture and crispy crust from potato flake and glutinous rice powder.

Sprinkle with bean powder for more intense flavor.

BITE SIZE HONEY-FILLED RICE CAKE


Ingredients

•40g U.S. dehydrated potato granules •8 tablespoons hot water

•20g glutinous powder •10g butter

•20g potato starch •5g cooking oil

•1g salt •10g honey

•10g sugar

1. In a bowl, mix the U.S. dehydrated potato granules, glutinous rice powder, potato starch, salt, and sugar.

2. Add the hot water and mix lightly using a spatula. Then, knead into a single mass of dough using your hand.

3. Divide the dough into small portions and shape them into 4cm-diameter, 1cm-thick flat circles.

4. Butter and oil a heated pan and place the dough prepared in Step 3 in it. Fry both sides until golden brown.

5. Fill the dough with the honey and continue to fry both sides.

Scope of use: Pre-mix, frozen bakery

Page 10

Cake doughnut made from U.S. dehydrated potato granules and bean powder for crisp mouthfeel and savory taste.

Extra fluffy, moist texture from potato flakes.

HEALTHIER CAKE DOUGHNUT


Ingredients

•90g all-purpose flour •60g egg

•50g U.S. dehydrated potato granules •60g sugar

•10g roasted bean powder •0.5g salt

•5g baking powder •25g melted butter

1. Put the egg, sugar, and salt in a bowl and beat until the mixture becomes thick. Then, add the melted butter

and mix evenly.

2. Add the all-purpose flour, U.S. dehydrated potato granules, roasted bean powder, and baking powder and mix

with a spatula until no powder is visible.

3. Roll the dough out until it is twocm thick. Put in a plastic bag and let it rest in the refrigerator for 10 minutes.

4. Cut with a doughnut cutter.

5. Oil a heated pan; place the dough prepared in Step 4in it; and fry both sides until golden brown. Add oil

occasionally while frying.


A healthier version of churros, apopular snack, made with U.S. dehydrated potato flake

Perfect harmony between sweet seasoning and potato flavor

FINGER POTATO CHURROS


Ingredients

•240g milk (or water) •2 eggs

•50g butter •3 cups cooking oil

•2g salt Cinnamon sugar

•20g sugar •1/3 cup sugar

•100g all-purpose flour •1/2 teaspoon cinnamon powder

•23g U.S. dehydrated potato flake

1. Sift the all-purpose flour and beat the eggs.

2. Put the milk, butter, salt, and sugar in a pot and cook at medium heat without stirring. Turn off the heat when

it turns bubbly.

3. Add the sifted flour and the U.S. dehydrated potato flake to the mixture prepared in Step 2 and mix with a

whisk.

4. Divide the egg wash into 2-3 portions; add to the mix prepared in Step 3; and mix with a spatula.

5. Put the churros dough into a star-tipped pastry bag. Press 10 cm lengths of the dough directly into the oil

heated to 160-170℃. Deep-fry for 2-3 minutes until golden brown.

6. Mix the ingredients for cinnamon sugar and coat the deep-fried churros.


Back cover

Potatoes USA

Potatoes USA is the marketing organization for the 2,500 commercial potato growers in the United States. The

organization's headquarter is located in Denver, Colorado and its goal is to promote and increase consumption of U.S.

potatoes and potato products. For this goal, Potatoes USA provides support to enhance your sales via its various

supporting programs including educational and training materials, individual seminar, new products launching

promotional support, recipes & formula development assistance and more. Also, Potatoes USA is dedicated to

delivering information on U.S. potatoes for their nutrients, versatility and convenience to trade and consumers.

Potatoes USA Korea Representative

4th Fl, Apgujeong75gil 79, Gangnamku, Chungdamdong, South Korea

TEL ; 02 543 9380 (Ext 3) FAX : 02 543 0944

[email protected] / www.potatoesusa-korea.com

Documents

Ingredient rochure English ack-Translation