PROCESS FOR PREPARING STORAGE STABLE, LOW MOISTURE, PARFRIED POTATO STRIPS

摘要

Parfried potato strips are provided having a low moisture content suitable for oven finish or rapid finish fry preparation and exhibiting improved storage stability without developing undesirable off-flavor characteristics. The parfried potato strips are initially blanched and then surface treated to apply reducing sugar prior to parfrying in hot oil and freezing. In one form, the surface treatment is a dextrose-containing dip or spray, whereas in another form the surface treatment is a sugar-containing starch-based batter coating. In either case, the quantity of sugar on the exterior surfaces of the strips is regulated in relation to the parfry oil temperature to achieve a target strip color within a range of about 60-65 Agtron scale, and more preferably about 62 Agtron scale, when the strips are finish prepared.