Almost all traditional potato products are fried, While acrylamide, a kind of carcinogen, is generated in potatoes during cooking at high temperatures, which indicate those foods are very harmful to health, In order to develop new and safe potato products, this article studied the pretreatment conditions of non-fried quick-frozen potato, Using orthogonal design and synthetically mark, studied the effects of potato varieties (A), scalding temperature (B), scalding time (C) and potato diameter (D) on weight loss, hardness, PPO activity an...