Process for preparing batter coated french fried potato strips

Details Process for preparing batter coated french fried potato strips Process for preparing batter coated french fried potato strips

1998-10-29

2000-10-17

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426102, 426441, 426637, A23L 1217

Patent

active

061327859

ABSTRACT:
Improved batter coated French fried potato strips and a related preparation process are provided, wherein the potato strips are suitable for fast finish preparation in an oven and exhibit overall taste, appearance and textural characteristics closely emulating frozen parfried potato strips which have been finish prepared by frying. The preparation process comprises cutting and blanching fresh potato strips, and then coating the strips with an aqueous starch slurry. The batter coated potato strips are then subjected to a first parfry step after which the strips are promptly frozen. The once-parfried and frozen potato strips are next subjected to a second parfry step followed by freezing a second time and packaging for storage and/or shipment. The thus-prepared potato strips can be finish cooked in an oven for consumption, with a short preparation time and with quality characteristics similar to French fried potato strips which have been finish prepared by frying.

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