Process for preparing french fried potato strips with salt conte

Details Process for preparing french fried potato strips with salt conte Process for preparing french fried potato strips with salt conte

1991-05-24

1992-01-28

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426637, A23L 1217

Patent

active

050842919

ABSTRACT:
A method for producing french fried potato strips which includes washing and cutting raw potatoes into suitably sized strips. The raw potato strips are steam blanched, immersed in a hot brine solution, partially dehydrated in hot air, par fried in oil, and then frozen. After par frying, the strips have a solids content of about 20 to 45 percent by weight. The frozen french fries are reconstituted by finish frying, and have a sodium chloride content of about 0.5 to 2 percent by weight.

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patent: 4839182 (1989-06-01), Makishima et al.

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