Shelf stable fried product and process for creating the same

摘要

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

主权项

1. A packaged shelf stable potato product which is ready-for-consumption from a package without cooking or thawing preparation, the packaged shelf stable potato product having an inner portion and an outer portion, the shelf stable potato product comprising:
a fried potato portion having a thickness of about 0.25 inches to about 0.50 inches; a surface application portion proximal a surface of the fried potato portion; a fat content of the outer portion of about 55% to about 95% of total fat content of the packaged shelf stable potato product which is ready-for-consumption from the package without cooking or thawing preparation; about 0% wt moisture to about 5% wt moisture of the packaged shelf stable potato product which is ready-for-consumption from the package without-preparation; a water activity of about 0 to about 0.6 of the packaged shelf stable potato product which is ready-for-consumption from the package without-cooking or thawing preparation; and a hardness of about 1000 g to about 4600 g of the packaged shelf stable potato product which is ready-for-consumption from the package without-cooking or thawing preparation.