A method for reducing the level of acrylamide in a food product based on asparagine-containing food material, wherein said food material comprises tuber-based food material, root-based food material or combinations thereof, comprising: ( 1) cooking a food material containing asparagine by exposure to steam； (2) cooling the cooked food material containing asparagine to a temperature of less than 70 ° C, where the food material containing asparagine is cooled by a continuous process, wherein the continuous cooling process comprises cooling the food material it contains asparagine by a jacketed hollow screw cooler or a continuous cooling system comprising: (1) placing the food material containing asparagine on a conveyor, and (2) blowing air over the food material containing asparagine as it moves to along the conveyor, or where the food material containing asparagine is cooled by a continuous process, wherein the continuous cooling process comprises cooling the food material containing asparagine by a fluidized bed cooler or in a wall heat exchanger striated (3) adding an asparagine reducing enzyme to the chilled food material containing asparagine after the chilled food material reaches a temperature of less than 70 ° C, where the level of asparagine in the food material containing asparagine is reduced； and (4) produce a food product of the treated food material in which the food material containing asparagine is mixed before, during and after the asparagine reducing enzyme is added to the cooled food material containing asparagine, and where it is added the asparagine reducing enzyme to the food material containing asparagine in the cooler.Un método para reducir el nivel de acrilamida en un producto alimenticio a base de material alimenticio que contiene asparagina, en donde dicho material alimenticio comprende material alimenticio a base de tubérculo, material alimenticio a base de raíz o combinaciones de los mismos, que comprende: (1) cocinar un material alimenti
