Process for preparing reduced fat frozen potato strips

A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips are parfried, partially deoiled, washed in water, cooled, expose...

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Bibliographische Detailangaben
1. Verfasser:	JERRY L. SLOAN
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips are parfried, partially deoiled, washed in water, cooled, exposed to superheated steam, dried in an impingement oven, cooled and frozen. The strips, before parfrying, may be coated with a batter. The frozen strips may be reconstituted by heating in an oven. In alternative methods, frozen strips are prepared with no or virtually no fat content.