| 摘要 |
A high performance potato product is prepared, for reconstitution by a restaurant (or other institutional user) or by a retail customer, by a process which involves battering and parfrying potato products which have already been through at least one parfrying step in the processing plant. The batter and parfrying step can take place immediately after the initial parfrying step or the process can be performed after products passed through the initial parfrying step have been frozen and stored for some period. In the later case, it is preferred that the once-parfried products be at least partially thawed before battering. The batter and further parfrying step can also take place with products which have already been once-battered and once-parfried. Again, the embodiment of the invention can immediately follow the initial processing, or it can be performed after a freezing and storage step. A wide variety of sizes and shapes of potato products can be used in the process of the present invention, and the final product reconstituted by the end user will have high solids and crisp snack-like qualities. The process is especially useful for smaller pieces of potato resulting from the commercial production of products such as extra-long fancy shoestring potatoes or helical potatoes,manufactured by the assignee of the present invention. |
