| abstract |
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. |