Patent ID: 8329244
Filing Date: 2012-12-11
Classification: A23B,A23L,A23N,B26D

Abstract:
1. A process for preparing potatoes for final cooking to produce a fried baked potato product that retains baked potato flavor and aroma during frozen storage, wherein a majority of potato skin in the product is attached to baked potato pulp, comprising: baking potatoes having skin and pulp portions, wherein the baked pulp exhibits an Iodine Index within the range of from about 0.2 to about 0.4; rehydrating the baked potato, following rehydration and prior to breaking, pressing the baked potatoes to uniformly reduce their thickness to within the range of from about 0.5 to about 1.5 inches; freezing the potatoes; breaking the baked potatoes into discrete pieces having a size within the range of from 0.5 to 1.5 inches, wherein potato skin is attached to baked potato pulp; drying the discrete pieces to form a skin on the potato pulp portion; frying the discrete pieces in hot vegetable oil to enhance the color and flavor of the skin on the pulp portion; and freezing and packaging the discrete pieces of baked potato under frozen conditions to maintain a flowable characteristic wherein potato skin is attached to baked potato pulp.