Process for preparing parfried potato strips having an extended

Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid – Plural distinct steps of coating

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426441, 426637, A23L 1217

Patent

active

058856390

ABSTRACT:
Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the strips. The potato strips preferably are partially dried before being contacted with an aqueous starch-based slurry to provide a starch-based batter coating over the hydrocolloid layer. The potato strips having the dual coating of a hydrocolloid and a batter are then parfried and frozen. When reconstituted by finish frying in hot oil, the resulting french fries have an extended holding quality, remaining crisp and tender for prolonged periods after finish frying.

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