METHOD FOR PRODUCING PREBAKED AND QUICK-FROZEN POTATO SLICES

摘要

An improved process for preparing parfried and frozen French fry potato strips for reconstitution for comsuption by finish frying wherein the finish fry time period is substantially reduced. French fry potato strips which have been initially processed to a parfried and preferably frozen state, are subjected to a hot air impingement step including exposure to relatively high velocity air at a selected temperature and for a controlled time period to achieve a rapid yet controlled reduction in strip moisture content and to texturize the outer skin surfaces of the strips without frying. The strips are then frozen and stored awaiting rapid reconstitution by finish frying in hot oil within a substantially reduced frying time, with the reconstituted strips exhibiting substantially optimum taste, color, and textural characteristics.