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Parfried and frozen potato strips comprising first hydrocolloid coating and second starch coating and process for making the product
Parfried and frozen potato strips comprising first hydrocolloid coating and second starch coating and process for making the product
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机译:包含第一水胶体涂层和第二淀粉涂层的煎炸和冷冻马铃薯条及其制造方法
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摘要
Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the strips. The potato strips preferably are partially dried before being contacted with an aqueous starch-based slurry to provide a starch-based batter coating over the hydrocolloid layer. The potato strips having the dual coating of a hydrocolloid and a batter, are then parfried and frozen. When reconstituted by finish frying in hot oil, the resulting french fries have an extended holding quality, remaining crisp and tender for prolonged periods after finish frying.
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