LOW ACRYLAMIDE FRENCH FRY AND PREPARATION PROCESS

A low acrylamide French fry potato strip and related preparation process, wherein relatively low sugar-containing potatoes are cut into pieces such as elongated French fry strips, blanched in hot water or steam, and then dipped into an aqueous solution having at least one selected food grade color a...

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Bibliographische Detailangaben
1. Verfasser:	COLLINGE SUSAN F
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TESTING 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 low acrylamide French fry potato strip and related preparation process, wherein relatively low sugar-containing potatoes are cut into pieces such as elongated French fry strips, blanched in hot water or steam, and then dipped into an aqueous solution having at least one selected food grade color agent such as annatto. The thus-dipped potato pieces are then parfried in hot oil, following by freezing for storage and/or shipment. The parfried and frozen potato pieces are adapted for finish preparation by frying in hot oil to produce French fry potato pieces such as French fry strips having a set of desirable taste, texture and appearance characteristics, in combination with a relatively low acrylamide level.