Process for preparing microwavable French fried potatoes

Details Process for preparing microwavable French fried potatoes Process for preparing microwavable French fried potatoes

1992-08-24

1993-09-07

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426102, 426438, 426441, 426637, A23L 1217

Patent

active

052426998

ABSTRACT:
A process, and product thereof, for preparing French fried potatoes for heating in a microwave oven without suscepters. The process includes the steps of 1) cleaning, peeling, slicing, and sizing the potatoes; then 2) blanching the potatoes to affect a partial cook and preserve color stability; then 3) deep frying the potatoes in oil to further partially cook the potatoes; then 4) applying a cellulose derivative coat to the potatoes; then 5) at least partially drying the potatoes to at least partially fix the cellulose derivative coat; and then 6) deep frying the potatoes to further fix the cellulose derivative coat for frozen storage and subsequent reheating in the microwave oven. The preferred cellulose derivative is methylcellulose.

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"A Comparison of Chemical and Physical Methods for Treating French Fries to Produce an Acceptable Microwaved Product", Alfred A. Bushway et al.; American Potato Journal; vol. 61, pp. 31-40.

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