Title: Process for preparing frozen par-fried potato strips having deep fried texture when oven finished
Application Number: 97195001 Application Date: 1997.04.16
Publication Number: 1219846 Publication Date: 1999.06.16
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23B7/04;A23L1/217
Applicant(s) Name: The Procter Address:
Inventor(s) Name: B. C. Walsh;J. J. Kester;P. J. Corrigan
Attorney & Agent: li ying
Abstract:
    The present invention relates to frozen hydrated par-fried potato strips comprising about 35 % to about 55 % moisture which when oven finished have substantially the same internal and surface texture as deep fried French fries. More particularly this invention relates to par-fried potato strips for subsequent finishing in an oven prior to consumption prepared by: (a) parfrying potato strips at an oil temperature of from about 270 DEG F (132 DEG C) to about 385 DEG F (196 DEG C) for a time sufficient to reduce the moisture content of the par-fries to from about 30 % to about 50 %, (b) hydrating the surface of said par-fries until the weight thereof is increased by from about 1 % to about 12 %, and (c) freezing said hydrated par-fries. The frozen, hydrated par-fries comprise from about 35 % to about 55 % moisture.
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