Method of producing crisp reheated french fried potatoes
AssigneeThe United States of America as represented by the Secretary of the Army
InventorsHarold Gorfien, Abdul R. Rahman, Donald E. Westcott
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Abstract
An improved method of producing crisp, non-rubbery, reheated french fried tatoes which are frozen for storage purposes after being fried in deep fat and subsequently reheated by means of microwave oven heating without employing additional hot air heating. The improved properties result from a partial dehydration in a hot air oven or a combination of microwave oven heating and hot air oven heating prior to deep fat frying to complete the cooking of the french fried potatoes prior to freezing thereof.
Claims7
A method of producing crisp, non-rubbery, reheated french fried potatoes which comprises the steps of par-frying fresh potato pieces in deep fat to a light cream-colored surface appearance, separating the par-fried potato pieces from said deep fat, heating said par-fried potato pieces until the weight thereof is reduced by from about 10 to about 23 percent by weight, further frying said potato pieces in deep fat at about 375.degree. F. for from about 1 to about 3 minutes, separating said potato pieces from said deep fat, freezing said potato pieces, storing said potato pieces in the frozen state until time for consumption thereof, and heating said potato pieces with microwave energy sufficiently to render them palatable.
Dependencies are inferred from the claim text.