| 摘要 |
<p>A method for producing reduced fat deep fried comestibles. The method particularly applies to preparing french fries from whole potatoes. The method involves coating the comestible with a mixture comprising ungelatinized amylose and calcium, blanching said coated comestible, dehydrating said blanched comestible to achieve about 5 % to 30 % total weight loss, and then parfrying said dehydrated comestible at about 270 °F to about 340 °F for up to about 3 minutes. The parfried comestible may then be frozen and then finish fried or alternatively may immediatley be finish fried. The resulting comestible has an appetizing flavor, texture and has up to a 40 % reduced fat content as compared to conventionally prepared deep fried goods.</p> |
