A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content. The present invention relates to an improved method and system for the production of a fried snack food with reduced oil content.
申请公布号
WO2014150047(A1)
申请公布日期
2014.09.25
申请号
WO2014US21992
申请日期
2014.03.07
申请人
FRITO-LAY NORTH AMERICA, INC.
发明人
BARBER, KEITH, ALAN;FRENCH, JUSTIN;GANJYAL, GIRISH;KOH, CHRISTOPHER, JAMES;SULLIVAN, SCOTT, L.