Apparatus for preparing french fried potatoes
作者： Andrew A. Caridis , Arthur A. Nilsen , Steven G. Leary , Clark K. Benson
DOI:
关键词: Food science 、 High velocity 、 Oil content 、 Materials science
摘要: A process for preparing french fried potatoes freezing and subsequent finish frying to resemble closely prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps peeling, trimming, cutting into fry size strips, washing, strips are then treated with hot oil a brief period, that step is repeated following at least one hot, (300° 400° F.) high velocity vapor moisture content (60 65%) final treatment, exposing dry reducing gross weight about 30%. This produces pre-fried product an 3 7%.
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