Process for the production of deep-frozen french fries

摘要

The invention relates to a process for the production of deep-frozen french fries (chips) having a short preparation time, by conventional preclassification, washing, peeling and slicing, if required treatment in a dip bath with Na pyrophosphate or other agent suitable therefor, blanching, air-drying, prefrying at 162 to 204@C, and cooling and second frying at 162 to 204@C and subsequent deep-freezing, the drying being carried out with air and/or inert gas at 40 to 80@C, the first frying at a fat temperature of approximately 170@C and a time period of 40 to 80 sec to a water content of 62 to 70 %, the subsequent cooling with cold air and/or inert gas at 0 to 10@C, during a passage time of 25 to 40 min to a core temperature of 0 to 10@C down to a water content of the product of 60 to 68 % and the second frying during 100 to 150 sec at a fat temperature of approximately 180@C to a water content of 49 to 56 % and to a fat content of 8 to 10 %.