Process for preparing reheatable french fried potatoes
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United States of America Patent
Stats
-
Mar 19, 1991
Grant Date -
N/A
app pub date -
Jun 30, 1989
filing date -
Jun 30, 1989
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A process for producing fully cooked french fried potatoes which, when reheated to a suitable consumption temperature, closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants, i.e., by deep fat frying. The process includes parfrying potato strips, cooling or freezing the parfried potato strips, dust coating with potato granules and thereafter finish frying the potato strips to a fully cooked, ready-to-eat condition. The potato strips are then gently frozen without any substantial desiccation. For consumption, the frozen finish fried potato strips are reheated to a suitable temperature for consumption via the use of a conventional or convection oven, heat lamp, or the like.
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