Process for preparing french fried potatoes and apparatus

Details Process for preparing french fried potatoes and apparatus Process for preparing french fried potatoes and apparatus

1979-02-21

1981-05-26

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Processes

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

426441, 426637, A23L 1216

Patent

active

042698618

ABSTRACT:
A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps of peeling, trimming, cutting into french fry size strips, and washing, the strips are then treated with hot oil for a brief period, and that step is repeated following at least one treatment of the potato strips to a hot, (300.degree. to 400.degree. F.) high velocity process vapor of high moisture content (60 to 65%) and following a final oil treatment, exposing the strips to a hot, dry process vapor for reducing the gross weight about 30%. This process produces a pre-fried potato product with an oil content of about 3 to 7%.

REFERENCES:
patent: 3050404 (1962-08-01), Traisman
patent: 3085020 (1963-04-01), Backinger et al.
patent: 3244538 (1966-04-01), Kaehler
patent: 3627535 (1971-12-01), Davidson et al.

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