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METHOD OF OBTAINING PRE-FRIED POTATO STICKS OF PROLONGED STORAGE TIME AFTER FINAL FRYING OF THEM
METHOD OF OBTAINING PRE-FRIED POTATO STICKS OF PROLONGED STORAGE TIME AFTER FINAL FRYING OF THEM
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机译:最后油炸后获取存放时间延长的土豆丝的方法
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摘要
Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the strips. The potato strips preferably are partially dried before being contacted with an aqueous starch-based slurry to provide a starch-based batter coating over the hydrocolloid layer. The potato strips having the dual coating of a hydrocolloid and a batter, are then parfried and frozen. When reconstituted by finish frying in hot oil, the resulting french fries have an extended holding quality, remaining crisp and tender for prolonged periods after finish frying.
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