Process for preparing partially Frozen Fried Potato strips with Texture by Immersion in hot oil when frying are finished in the oven

摘要

WHAT IT INCLUDES: A) PARTIALLY FRYING POTATO STRIPS IN OIL AT A TEMPERATURE APPROXIMATELY BETWEEN 132�C AND 196�C UNTIL REDUCING THE HUMIDITY CONTENT OF THE POTATOES APPROXIMATELY BETWEEN 34% AND 42%;(b) After pre freezing, the surface water of partially fried potatoes is partially dried by using aqueous solution and water-soluble flavor agent or water-soluble dissolving agent, or a water-soluble diffusion method is adopted, which includes a soluble oil or oil flavoring agent dispersed in continuous aqueous phase; 2. Use the sprayer until its weight increases by about 4% to 6%;(c) Freeze these partially hydrated chips. The volume humidity of these potatoes is about 42% to 48%.