Preparing frozen potato product, useful for frying, by treatment with salt and antioxidant, drying and freezing, has reduced starch content and fat uptake on frying

摘要

Preparing a frozen potato product. Preparing a frozen potato product (A) by: (i) immersing fresh, peeled, cut and washed potato in saline solution (0.1-5wt.-vol.% salt) for 4-16 minutes at 5-35degrees C; (ii) treating with aqueous solution containing 0.1-2wt.-vol.% food preservative/antioxidant (I), for 3-15 minutes at 45-65degrees C; (iii) drying and cooling in a flow of air for 1-5 minutes at 15-45degrees C, with air velocity 0.2-2 m/sec and relative humidity 15-40 %; and (iv) freezing conventionally. Independent claims are also included for the following: (a) similar process in which the initial solution contains both salt and (I) and the second solution contains an agent (II) that homogenizes the color, is basic and stabilizes the structure of the product; and (b) prepared by the new methods.