| 摘要 |
In a process for preparing frozen french fried potato strips suitable for reheating in a conventional oven, potatoes are cut into strips and the strips blanched. The strips are then immersed in oil having a temperature not greater than about 300 DEG F (149 DEG C) for a period of time sufficient for the strips to attain an increase in solids content of about three to six percent. The strips are first fried by placing them in oil at a temperature between 360 DEG F and 375 DEG F (182 DEG C and 191 DEG C) for a period of time sufficient to attain a moisture content between about sixty to seventy percent, the strips then being removed from the hot oil and subjected to a flow of cool air for a period of time between about two minutes and ten minutes. The strips are second fried in oil having a temperature of between about 340 DEG F and 375 DEG F (177 DEG C and 191 DEG C) for a period of time sufficient for the strips to attain a moisture content of between fifty-five and forty percent. Finally, the strips are frozen. Upon reheating in a conventional oven, the strips have a crispy surface and a uniform internal texture and closely resemble french fried potatoes prepared directly from fresh potatoes. <IMAGE> |
