| 摘要 |
A method for preparing frozen par-fried potato strips comprising about 38% to about 58% moisture which remain fresh tasting after storage at about 0° F. (-17.8° C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 60%. The reduced moisture potato strips are then parfried in oil at a temperature of from about 270° F. (132° C.) to about 335° F. (168.3° C.) for a time sufficient to reduce the moisture content of the potato strips to about 38% to about 58% moisture. Thereafter, the parfried potato strips are frozen. The frozen par-fried potato strips are stable (i.e., free from off-flavor development) when stored at 0° F. (-17.8° C.) to about 20° F. (-6.7° C.) for at least 1 month. When cooked, the finished French fries have improved flavor over conventional oven baked fries. |
