Process for preparing reheatable french fried potatoes

Details Process for preparing reheatable french fried potatoes Process for preparing reheatable french fried potatoes

1989-06-30

1991-03-19

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Subsequent cooking

426438, 426441, 426524, 426637, A23L 1217

Patent

active

050009702

ABSTRACT:
A process for producing fully cooked french fried potatoes which, when reheated to a suitable consumption temperature, closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants, i.e., by deep fat frying. The process includes parfrying potato strips, cooling or freezing the parfried potato strips, dust coating with potato granules and thereafter finish frying the potato strips to a fully cooked, ready-to-eat condition. The potato strips are then gently frozen without any substantial desiccation. For consumption, the frozen finish fried potato strips are reheated to a suitable temperature for consumption via the use of a conventional or convection oven, heat lamp, or the like.

REFERENCES:
patent: 3404989 (1968-10-01), Hirtensteiner
patent: 4272553 (1981-06-01), Bengtsson et al.
patent: 4579743 (1986-04-01), Hullah
patent: 4590080 (1986-05-01), Pinegar
patent: 4632838 (1986-12-01), DeEnges

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