Abstract: In this study, the four media in quick boiling of potato i.e., Pure water or 1%CH3COOH or 1%NaCl or 1%NaHCO3were assayed respectively by method of single factor experiment. Finally, rotate regression experiment for the boiled potato wascarried out. The target was the VC of potato and crisp. The technology was studied and the optimum conditions were: for NaClmedium 0.3% NaCl, the ratio of potato and media 1 to 3, and boiling time 4.5min;and for CH3COOH medium 0.045%CH3COOH,the ratio between potato and acid 1 to 3, and boiling time 5min. In these conditions, not only the VC of potatowas well protected, but also the edible quality was achieved at a better level. The potato of quick boiling by NaCl or CH3COOHcould be cooked for various dishes.

Key words: quick-boiling, potato, cooking technology, standardization