POST-ROAST INFUSION OF VEGETABLE AND FRUIT PIECES

摘要

Vegetable or fruit pieces such as potato wedges or chunks and the like are blanched and then roasted. The post-roast pieces are then infused with liquid preferably such as an aqueous solution as by spraying or dipping to result in a post-roast product weight increase on the order of up to about 20% by weight, followed by freezing for shipment and/or storage. This invention enhances process control by providing a means of independent control of color development and moisture. The thus-prepared and frozen potato pieces are suitable for subsequent finish preparation as by finish frying or oven heating, resulting in a finish-prepared product having a desirable combination of taste, texture and appearance attributes. The invention is not limited to potatoes but includes other vegetables and fruits as well.