Method of Producing Crisp Reheated French Fried Potatoes.
DEPARTMENT OF THE ARMY WASHINGTON D C
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The patent relates to an improved method of producing crisp, non-rubbery, reheated french fried potatoes which are frozen for storage purposes after being fried in deep fat and subsequently reheated by means of microwave oven heating without employing additional hot air heating. The improved properties result from a partial dehydration in a hot air oven or a combination of microwave oven heating and hot air oven heating prior to deep fat frying to complete the cooking of the french fried potatoes prior to freezing thereof.
- Food, Food Service and Nutrition