| 摘要 |
The object of the invention is to enable the preparation of fried potato products with improved texture and texture stability. Potato pieces, such as strip-shaped french fries or disc-shaped dinner fries, have better inner and outer textures and retain a desirable textural contrast between the two longer after finish frying where the surface of the potato pieces is disrupted, preferably in combination with a blanching step and most preferably when done after a surface skin has been formed by air drying or par frying. Improvements are also seen where the pieces are blanched sufficiently to substantially completely gelatinize the potato starch and preferably are infused with low molecular weight soluble solids and then washed sufficiently to remove some of the soluble solids. The soluble solids, such as sodium chloride, within the potato pieces help to hold moisture internally of the pieces and to retard its exit through the crisp surface skin formed by frying. Infusions can be accomplished during blanching or thereafter. Also disclosed is the preparation of fried potato products which can be quickly heated for consumption in conventional home ovens. According to this aspect of the invention, the potato pieces are substantially fully cooked prior to freezing. The crispness of these products is enhanced by the surface disruption, blanching and infusion aspects of the invention. |
