PROCESS FOR PREPARING FROZEN PAR-FRIED POTATO STRIPS HAVING DEEP FRIED TEXTURE WHEN OVEN FINISHED
    91.
    发明公开
    PROCESS FOR PREPARING FROZEN PAR-FRIED POTATO STRIPS HAVING DEEP FRIED TEXTURE WHEN OVEN FINISHED 失效
    VERFAREN用于生产期部分烘烤和冷冻马铃薯片WITH A BESCHFENHEIT来完成烘烤炉中焗土豆脂肪

    公开(公告)号:EP0906033A1

    公开(公告)日:1999-04-07

    申请号:EP97918686.0

    申请日:1997-04-16

    IPC分类号: A23B7 A23L1

    CPC分类号: A23L19/18

    摘要: The present invention relates to frozen hydrated par-fried potato strips comprising about 35 % to about 55 % moisture which when oven finished have substantially the same internal and surface texture as deep fried French fries. More particularly this invention relates to par-fried potato strips for subsequent finishing in an oven prior to consumption prepared by: (a) parfrying potato strips at an oil temperature of from about 270 °F (132 °C) to about 385 °F (196 °C) for a time sufficient to reduce the moisture content of the par-fries to from about 30 % to about 50 %, (b) hydrating the surface of said par-fries until the weight thereof is increased by from about 1 % to about 12 %, and (c) freezing said hydrated par-fries. The frozen, hydrated par-fries comprise from about 35 % to about 55 % moisture.

    STORAGE STABLE FROZEN PAR-FRIES POTATO STRIPS
    92.
    发明公开
    STORAGE STABLE FROZEN PAR-FRIES POTATO STRIPS 失效
    贮存稳定冷冻部分,油炸薯片

    公开(公告)号:EP0896515A1

    公开(公告)日:1999-02-17

    申请号:EP97918687.0

    申请日:1997-04-16

    IPC分类号: A23B7 A23L1

    CPC分类号: A23B7/06 A23B7/04 A23L19/18

    摘要: A method for preparing frozen par-fried potato strips comprising about 38 % to about 58 % moisture which remain fresh tasting after storage at about 0 °F (-17.8 °C). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 60 %. The reduced moisture potato strips are then par-fried in oil at a temperature of from about 270 °F (132 °C) to about 335 °F (168.3 °C) for a time sufficient to reduce the moisture content of the potato strips to about 38 % to about 58 % moisture. Thereafter, the par-fried potato strips are frozen. The frozen par-fried potato strips are stable (i.e., free from off-flavor development) when stored at 0 °F (-17.8 °C) to about 20 °F (-6.7 °C) for at least 1 month. When cooked, the finished French fries have improved flavor over conventional oven baked fries.