Process for preparing frozen par-fried potatoes

Details Process for preparing frozen par-fried potatoes Process for preparing frozen par-fried potatoes

1979-04-13

1981-03-03

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

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

426444, 426464, 426637, A23L 1216

Patent

active

042541530

ABSTRACT:
A process for preparing frozen par fried potatoes which, when finish fried, have a crisp surface texture and a mealy internal core, and remain crisp and rigid for extended periods of time after finish frying. Potatoes which have been peeled, trimmed, cut into strips and blanched, are subjected to a two stage drying procedure, in which the strips are first exposed to high velocity ambient air for a period of time sufficient to reduce their weight by about 8%-15%, and are then dried in circulating heated air to further reduce the weight of the strips by an additional 8%-15%. After drying, the potato strips are maintained in a quiescent state for a short period of time to permit equialization of moisture distribution in the strips, and are then par-fried, frozen and packaged.

REFERENCES:
patent: Re23890 (1954-11-01), Chase
patent: Re23891 (1954-11-01), Chase
patent: 3397993 (1968-08-01), Strong
patent: 3634095 (1972-01-01), Willard
patent: 3649305 (1972-03-01), Wilder
patent: 3973047 (1976-08-01), Linaberry et al.
Talburt et al., Potato Processing, 1967, pp. 340-373.

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