Process for the manufacture of fried potatoes

Food or edible material: processes – compositions – and products – Processes – Heat treatment of food material by contact with glyceridic...

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426637, A23L 1217

Patent

active

057005087

ABSTRACT:
A process for the manufacture of fried potatoes by using as a raw material potato pieces having a specific gravity of 1.070-1.085 and cut into a thick square pillar or corrugated form. The process includes the steps of cutting a potato having said specific gravity into pieces, dipping the pieces into hot water at a temperature of 60.degree.-70.degree. C. for 5-10 minutes to blanch the same, primary frying the blanched pieces in an edible oil kept at a temperature of 160.degree.-190.degree.C., immediately freezing the fried pieces at a temperature not higher than -20.degree.C., secondary frying the frozen pieces in an edible oil kept at a temperature of 170.degree.-190.degree.C., and drying the fried pieces to obtain final products which have a moisture content of 0.5-5.0% by weight and an oil content of 30-35% by weight.

REFERENCES:
patent: 3649305 (1972-03-01), Wilder
patent: 4109020 (1978-08-01), Gorfien
patent: 4219575 (1980-08-01), Saunders et al.
patent: 4590080 (1986-05-01), Pinegar
patent: 4632838 (1986-12-01), Doenges
patent: 4839182 (1989-06-01), Makishima et al.
patent: 4900576 (1990-02-01), Bonnett et al.
patent: 5393544 (1995-02-01), Hannah et al.

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