Method for making potato chips having batch-fried texture and flavor
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United States of America Patent
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-
Sep 5, 1989
Grant Date -
N/A
app pub date -
May 7, 1986
filing date -
May 7, 1986
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Potato chips having texture and flavor characteristics of batch-fried potato chips are produced in a continuous process by conveying potato slices from an initial frying region having a temperature of from about 240.degree. F. to about 320.degree. F. through an intermediate frying region of decreasing oil temperature to a final frying region having a temperature of from about 210.degree. F. to about 290.degree. F., where the chips are continuously removed from the frying oil.
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