Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Readily identifiable fruit or vegetable derived
Patent
1991-10-03
1992-08-25
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Readily identifiable fruit or vegetable derived
426637, 23L 1217, A23L 1217
Patent
active
051417596
ABSTRACT:
A process for preparing frozen coated potato products is disclosed. Raw potatoes are washed, cut, blanched, and partially dehydrated. The cut potatoes are then coated with an aqueous starch slurry. The aqueous starch slurry is comprised of a combination of modified ungelatinized potato starch, modified ungelatinized corn starch, rice flour and other optional ingredients. The coated potato strips are parfried in oil, then frozen. The frozen strips are prepared for consumption by either finish frying in hot oil, or heating in an oven. The starch coating enhances the holding quality of the ready to consume product. It also improves the acceptability of the finished product by increasing the crispiness of the outer surface, and helping to maintain the tenderness of the interior of the cut potato.
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Jacobsen Gerald B.
Middaugh Karen F.
Sloan Jerry L.
Corbin Arthur L.
Lamb-Weston, Inc.
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