Baked fry process and product
AssigneeH.J. Heinz Company
InventorsAaron Jon Bennett, Craig Howard Doan, Tamra Jo Dobler, Josie Lynn Landon, James Elwood Matthews
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Abstract
A method of making a baked, non-fried, frozen potato product, suitable for final bake processing, which has at least the flavor, exterior crispness, and interior texture of a par-fried product, with lower fat content, without par-flying. The process, among other things, combines warm oil deluge and impingement oven baking.
Claims33
A process for preparing frozen potato pieces comprising,
- cutting whole potatoes into pieces,
- heating the pieces to remove moisture from the pieces,
- contacting the pieces with oil heated to a temperature below the boiling point of water for a time sufficient to absorb oil onto and into the surface of the pieces,
- partially baking the pieces,
- and freezing the pieces.
Partially baked, non-fried, frozen potato pieces, suitable for final bake processing, having at least the flavor, exterior crispness, and interior texture after baking of a par-fried product of similar size and shape, with lower fat content, without par-frying.
Dependencies are inferred from the claim text.