Process for preparing frozen par-fried potato strips having deep fried texture when oven-finished
US6042870A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 5, 1997 |
| Grant date | Mar 28, 2000 |
| Priority date | — |
| Expiry date | Nov 5, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.degree. F. (132.degree. C.) to about 385.degree. F. (196.degree. 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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.