Process for preparing parfried and frozen potato strips

Details Process for preparing parfried and frozen potato strips Process for preparing parfried and frozen potato strips

1986-04-25

1988-08-02

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

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

A23L 1217

Patent

active

047612940

ABSTRACT:
An improved process is provided for preparing parfried and frozen French fry potato strips for reconstitution for consumption by finish frying wherein the finish fry time period is substantially reduced. French fry potato strips which have been initially processed to a parfried and preferably frozen state, for example, in accordance with U.S. Pat. No. 3,397,993, are subjected to a hot air impingement step including exposure to relatively high velocity air at a selected temperature and for a controlled time period to achieve a rapid yet controlled reduction in strip moisture content and to texturize the outer skin surfaces of the strips without frying. The strips are then frozen and stored awaiting rapid reconstitution by finish frying in hot oil within a substantially reduced frying time, with the reconstituted strips exhibiting substantially optimum taste, color, and textural characteristics.

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