| 简介 |
An improved process for preparing frozen potato strips and the like includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiment, the strips are blanched, fried in oil at atmospheric pressure, cooled in air, parfried in oil in a vacuum and then frozen. The process produces a frozen potato product which is capable of producing a high-quality frozen potato product which can be reconstituted in a relatively short amount of time and yet exhibit a bright color, enhanced potato flavor, more tender surface texture and other advantageous product characteristics. The process also permits the use of flavored oils and healthier oils. In accordance with another embodiment of the present invention, conventional frozen processed potatoes are fried in oil in a vacuum and refrozen. The reconstitution time for this re-frozen quick-refry product is significantly shorter than most conventional frozen potato products. |
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