Inventors:
Belle Cromwell Walsh - Cincinnati OH
Jeffrey John Kester - West Chester OH
Kyle McLennan Taylor - Mason OH
Herbert Thomas Young - Cincinnati OH
Michael Robert Sevenants - Newport KY
Joseph James Elsen - Cincinnati OH
David Thomas Biedermann - Cincinnati OH
Assignee:
The Procter & Gamble Company - Cincinnati OH
International Classification:
A23L 1217
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. degree. F. (-17. 8. degree. 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 parfried in oil at a temperature of from about 270. degree. F. (132. degree. C. ) to about 335. degree. F. (168. 3. degree. C. ) for a time sufficient to reduce the moisture content of the potato strips to about 38% to about 58% moisture. Thereafter, the parfried potato strips are frozen. The frozen par-fried potato strips are stable (i. e. , free from off-flavor development) when stored at 0. degree. F. (-17. 8. degree. C. ) to about 20. degree. F. (-6. 7. degree. C.