Process for preparing parfried and frozen potato strips

Whole potatoes are optionally peeled and optionally preheated before cutting into strips. The strips are blanched in water before being dipped in an aqueous solution containing sodium chloride, dextrose and chelating agents. The strips are then blanched in steam before being dried in heated air. The...

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Bibliographische Detailangaben
Hauptverfasser:	BRAICH, DAVID, PEDERSON, PAUL, SAMORAY, ROGER, SLOAN, JERRY L
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	Whole potatoes are optionally peeled and optionally preheated before cutting into strips. The strips are blanched in water before being dipped in an aqueous solution containing sodium chloride, dextrose and chelating agents. The strips are then blanched in steam before being dried in heated air. The partially dried strips are again treated with steam for a short time to blanch the strips, then parfried in oil, cooled for an extended period and parfried a second time in oil. The strips are then frozen and packaged, ready for reconstitution by frying, oven or microwave rethermalization.