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

1996-07-22

1998-05-19

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

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

426510, 426511, 426637, A23L 1217

Patent

active

057532915

ABSTRACT:
Whole potatoes are optionally peeled and optionally preheated before cutting into strips. The strips are blanched in water before being dipped in an aqueous solution containing sodium chloride, dextrose and chelating agents. The strips are then blanched in steam before being dried in heated air. The partially dried strips are again treated with steam for a short time to blanch the strips, then parfried in oil, cooled for an extended period, and parfried a second time in oil. The strips are then frozen and packaged, ready for reconstitution by frying, oven or microwave rethermalization.

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