| 摘要 |
A process for producing highly palatable french fried potatoes which are prepared for serving by reheating in a conventional microwave oven is disclosed. The potato strips closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants, i.e., by deep fat frying. The process includes preferably dust-coating potato strips with granules derived from potato products, and thereafter finish frying the dust-coated potato strips in fat or oil until the moisture content of the potato strips is from about 20 to about 42 percent by weight and preferably cooling the potato strips. Thereafter, the potato strips are reheated in a conventional microwave oven. |
