VERFAHREN ZUR HERSTELLUNG VON GEFRORENEN POMMES FRITES

摘要

FRENCH FRIED POTATOES WITH OIL SPRAYED SURFACES Frozen french fried potatoes are produced in which the partially fried and frozen potato segments have applied thereto a thin coating of fat which enables oven reconstitution by the consumer to simulate deep fat frying. The frozen potato segments are first prepared by blanching segments of raw potato in a two stage blanching procedure including a first blanch in hot water at about 150 - 160.degree.F for about 12 to 25 minutes followed by cooling and blanching a second time in hot water at about 175 - 195.degree.F for about 2 to 6 minutes. The blanched segments are dried in heated air to reduce the weight of the segments gradually by about 10% to 15% of the weight of the original potato segments. These are allowed to equilibrate at room temperature for up to 10 minutes and are then immersed in a deep fat bath at a temperature of about 325 - 375.degree.F for about 1 to 2 minutes to fry the segments and to further reduce the moisture sufficient to reduce the weight of the potato segments by about 20 - 35%. The thus deep fat fried segments are then frozen and these frozen segments are uniformly sprayed with minute globules of liquid oil or fat so as to apply a discontinuous but substantially uniform and visually unobtrusive coating of solidified oil or fat globules superficially adhering to the surfaces of the segments.