Patent ID: 6228405
Filing Date: 2001-05-08
Classification: A23B,A23L

Abstract:
A process of preparing par-fried potato strips for oven reheating that are flavor stable when stored at about 0.degree. F. (-17.8.degree. C.) to about 20.degree. F. (-6.7.degree. C.) for at least 1 month comprising the steps of:(a) reducing the moisture content of potato strips to a moisture content of not less than about 60%;(b) par-frying the reduced moisture content potato strips in oil at a temperature of about 270.degree. (132.degree. C.) to about 335.degree. F. (168.3.degree. C.) for a time sufficient to further reduce the moisture content of the potato strips to a moisture content of from about 38% to about 50%; and(c) freezing the partially fried potato strips.