PROCESS FOR MANUFACTURING FROZEN FRENCH FRIED POTATO SEGMENTS FOR OVEN RECONSTITUTION
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United States of America Patent
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Issued Date -
Mar 3, 2011
app pub date -
Sep 2, 2009
filing date -
Sep 2, 2009
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
A process for preparing par-fried and frozen potato products whereby the process consists of peeling, cutting the potato into segments, oil blanching the segments at a temperature of between 110° C. and 150° C., preferably between 130° C. and 140° C., for between 2 and 6 minutes, dipping the segments in water after the oil blanching stage followed by moderate temperature frying, preferably at 150° C. to 175° C., and freezing.
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