Process for preparing potato granule coated french fried potatoe

Details Process for preparing potato granule coated french fried potatoe Process for preparing potato granule coated french fried potatoe

1988-09-23

1990-06-05

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426296, 426441, 426524, 426637, A23L 1217

Patent

active

049312960

ABSTRACT:
A process for producing highly palatable french fried potatoes which are prepared for serving by reheating in a conventional microwave oven is disclosed. The potato strips closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants, i.e., by deep fat frying. The process includes dust-coating blanched potato strips with granules derived from potato products, and thereafter finish frying the dust-coated potato strips in fat or oil until the moisture content of the potato strips is from about 20 to about 42 percent by weight and preferably cooling the fried potato strips. Thereafter, the potato strips are reheated in a conventional microwave oven.

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