Process for preparing reduced fat frozen potato strips
View Patent ↗A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips are parfried, partially deoiled, washed in water, cooled, exposed to superheated steam, dried in an impingement oven, cooled and frozen. The strips, before parfrying, may be coated with a batter. The frozen strips may be reconstituted by heating in an oven. In alternative methods, frozen strips are prepared with no or virtually no fat content.
1. A method of preparing potato strips comprising:
cutting whole potatoes into strips;
blanching the strips a first time;
applying to the strips a solution including one or more coloring agents;
drying the strips;
parfrying the strips in oil;
rinsing the strips with water;
cooling the strips;
exposing the strips to superheated steam to reduce the moisture content of the strips; and
freezing the strips.
2. The method of claim 1 wherein the strips are blanched a first time in steam.
3. The method of claim 1 wherein the solution includes salt and SAPP.
4. The method of claim 1 wherein the strips, after applying, are blanched a second time in steam.
5. The method of claim 4 wherein the strips are blanched a second time in steam having a temperature of about 210° F. to 250° F. for about 15 seconds to 4 minutes.
6. The method of claim 1 wherein the strips are dried to cause a weight loss of about 5% to 15% by weight.
7. The method of claim 6 wherein the strips are dried at a temperature of about 100° F. to 250° F.
8. The method of claim 1 wherein the strips, after drying and before parfrying, are allowed to equilibrate.
9. The method of claim 8 wherein the strips are equilibrated by treating them with steam for about 15 to 30 seconds.
10. The method of claim 8 wherein the strips are equilibrated by exposing them to ambient air for about 2 to 15 minutes.
11. The method of claim 1 wherein prior to parfrying a batter coating is applied to the strips.
12. The method of claim 11 wherein the batter coating includes at least one additive from a group comprising food starch, food flour, food coloring agent, and salt.
13. The method of claim 1 wherein the strips are parfried by immersing the strips in a bath of oil at a temperature of about 250° F. to 400° F.
14. The method of claim 1 wherein the strips are parfried by spraying the strips with oil.
15. The method of claim 14 wherein the strips are sprayed with oil at a temperature of about 212° F. to 250° F. to cause the strips to pick up an oil content of about 1 to 6% by weight.
16. The method of claim 1 wherein the strips, after parfrying, are rinsed in hot water at a temperature of about 130° F. to 200° F. for about 15 to 45 seconds.
17. The method of claim 1 wherein the strips, after parfrying, are cooled.
18. The method of claim 17 wherein the strips are cooled in ambient air.
19. The method of claim 17 wherein the strips are cooled in air at a temperature of about 35° F. to 90° F. for about 15 to 25 minutes.
20. The method of claim 17 wherein the strips are cooled by blowing air at a temperature of about 35° F. to 90° F. through the strips.
21. The method of claim 1 wherein the strips, after parfrying and before freezing, are exposed to superheated steam having a temperature of about 300° F. to 500° F.
22. The method of claim 1 wherein the strips, after cooling and before freezing, are exposed to superheated steam at a temperature of about 300° F. to 500° F.
23. The method of claim 1 wherein following exposing to superheated steam, the strips are dried in an impingement oven.
24. The method of claim 23 wherein the strips are dried in an impingement oven at a temperature of about 4000° F. to 500° F. for about 1 to 4 minutes.
25. The method of claim 1 wherein the frozen strips are reconstituted by heating the frozen strips in superheated steam.
26. The method of claim 1 wherein the frozen strips are reconstituted by heating the frozen strips in superheated steam and hot air.
27. A method of preparing potato strips comprising:
cutting whole potatoes into strips having a desired size and shape;
blanching the strips a first time;
applying to the strips a solution including one or more coloring agents;
drying the strips in air at a temperature and for a period of time sufficient to cause a loss of moisture of about 5 to 15% by weight;
parfrying the strips with oil to add an oil content to the strips;
rinsing the strips with water;
cooling the strips in a flow of moving air;
exposing the strips to superheated steam;
drying the strips in an impingement oven; and
freezing the strips.
28. The method of claim 27 including treating the strips with steam after drying and before parfrying.
29. The method of claim 27 wherein the treating step includes allowing the strips to equilibrate in ambient air for about 2 to 15 minutes.
30. The method of claim 27 wherein, prior to parfrying, a batter coating is applied to the strips.
31. The method of claim 27 wherein the parfrying step includes spraying the strips with oil.
32. The method of claim 27 wherein the strips are exposed to superheated steam at a temperature of about 300° F. to 500° F.
33. The method of claim 27 wherein the strips are dried in an impingement oven by a flow of air at a temperature of about 400° F. to 500° F. for about 1 to 4 minutes.
34. A method of preparing potato strips comprising:
baking whole potatoes at about 250° F. to 350° F. to a core temperature of about 165° F. to 190° F.;
cooling the potatoes in cool air for about 2 to 4 hours;
cutting the potatoes into strips;
applying a coloring solution to the strips;
treating the strips with steam for about 1 to 5 minutes;
treating the strips with superheated steam for about 1 to 3 minutes; and
freezing the strips.