| 摘要 |
A method for making french fried potato strips includes peeling and cutting potatoes into raw potato strips. The potato strips are steamed, dried in ambient air, parfried, cool in cold air, parfried again and then frozen. In a modified form of the invention, the raw potato strips are blanched, cooled in cold air, blanched again, dried in ambient air, parfried, cooled in cold air, parfried again and then frozen. Time and temperature parameters of the steps can be varied to produce frozen potato strips having a relatively low solids content and improved quality or, alternatively, high quality frozen potato strips which can be finish fried in less than two minutes.
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