Patent ID: 8435583
Filing Date: 2013-05-07
Classification: A23L

Abstract:
1. A process for parfrying and freezing potato products, wherein generation of crumbs upon finish fry preparation of the potato products is substantially eliminated, said process comprising the steps of: blanching potato products in hot water or steam; parfrying the blanched potato products a single time in hot zero grams Trans Fat (ZGTF) oil at a frying temperature to produce parfried potato products having a moisture content greater than about 60% by weight; applying a water-based spray to the once-parfried potato products at a water temperature substantially less than about 155° F., substantially without overspray, prior to subsequent frying, to surface-hydrate the potato products and to achieve an overall potato product weight increase of from about 1% to about 11% by weight; freezing the once-parfried potato products; and finish fry preparation of the once-parfried potato products in hot oil at a frying temperature.