fried food product with reduced oil content

摘要

Method for making fried food products comprising the steps of: providing a plurality of food pieces; partially frying said food pieces by immersion in hot oil, said hot oil comprising an initial partial frying oil temperature and a final partial frying oil temperature, to produce partially fried food parts; removing said partially fried food pieces of said hot oil; and finishing frying said partially fried food pieces by contact with hot oil at an initial final frying oil temperature, said initial final frying oil temperature being higher than said final partial frying oil temperature, to produce said fried food pieces, wherein said partial frying stage comprises partially frying said food pieces to an intermediate moisture content of between 1.5% and 15% by weight, wherein said final frying stage comprises finishing frying said partially fried food pieces to a final moisture content of less than 2% by weight and less than said intermediate moisture content, and that said final frying stage comprises immersion frying of said partially fried food pieces for less than 10 seconds, wherein said final partial frying oil temperature is between 132 ° C and 177 ° C (270 ° F and 350 ° F) and wherein said initial final frying oil temperature is higher than 177 ° C (350 ° F).