FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT

摘要

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.