FRENCH FRY PRODUCTION METHOD WITH REDUCED CRUMB GENERATION

摘要

A process of parfrying and freezing potato products to eliminate the generation of crumbs upon the finish fry preparation of the potato product. The process comprises the steps: a. Blanching the potato products in hot water or steam; b. Parfrying the product of (a) once in hot zero grams Trans Fat (ZGTF) oil at a frying temperature to produce parfried potato products having a moisture content of greater than about 60 percent by weight; c. Applying a water-based spray to product of (b) at a water temperature less than 68 degrees Celsius, without overspray, to surface hydrate the potato product to achieve an overall product weight increase from 1 percent to 11 percent; d. Freezing the product of (c); and e. Finish fry preparation of the (d) in hot oil at a frying temperature.