Patent ID: 6548093
Filing Date: 2003-04-15
Classification: A23L,A23V

Abstract:
A process for preparing French fry potato strips, comprising the steps of:water blanching raw cut potato strips; applying a dextrose-containing surface coating to the exterior surfaces of the blanched potato strips; parfrying the surface-coated potato strips in hot oil in successive first and second parfry steps with an intermediate cooling step, for a time and temperature sufficient to reduce the moisture content of the twice parfried potato strips to from about 35% to about 55% by weight; and freezing the parfried potato strips; wherein the concentration of dextrose in the dextrose-containing surface coating is selected relative to the temperature of the parfry step to provide parfried and frozen French fry potato strips having a target color within the range of from about 68 to about 79 Agtron units.