A process for preparing improved oven-finished french fries.

摘要

The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as litle as 0.75 minute at a temperature of from about 325 DEG F. (162 DEG C.) to about 800 DEG F. (426 DEG C.) to provide oven-finished French fries that have virtually the same taste and characteristics as deep fat fried finished French fries. The oven-finished shoestring French fries of this invention are characterized as having: a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.