Lamb Weston, Inc.

Conagra Foods Lamb Weston, Inc.

Jerry L Sloan

Gerald B Jacobsen

Karen F Middaugh

John C Julian

Roger Samoray

Christopher B Burrows

Paul Pederson

Janet O Wheeler

Lee A Wheeler

David Braich

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.

Process for preparing reduced fat frozen potato strips

Whole potatoes are optionally peeled and optionally preheated before cutting into strips. The strips are blanched in water before being dipped in an aqueous solution containing sodium chloride, dextrose and chelating agents. The strips are then blanched in steam before being dried in heated air. The partially dried strips are again treated with steam for a short time to blanch the strips, then parfried in oil, cooled for an extended period, and parfried a second time in oil. The strips are then frozen and packaged, ready for reconstitution by frying, oven or microwave rethermalization.

Process for preparing parfried and frozen potato strips

A process for preparing frozen coated potato products is disclosed. Raw potatoes are washed, cut, blanched, and partially dehydrated. The cut potatoes are then coated with an aqueous starch slurry. The aqueous starch slurry is comprised of a combination of modified ungelatinized potato starch, modified ungelatinized corn starch, rice flour and other optional ingredients. The coated potato strips are parfried in oil, then frozen. The frozen strips are prepared for consumption by either finish frying in hot oil, or heating in an oven. The starch coating enhances the holding quality of the ready to consume product. It also improves the acceptability of the finished product by increasing the crispiness of the outer surface, and helping to maintain the tenderness of the interior of the cut potato.

Coated potato product

A method for producing french fried potato strips which includes washing and cutting raw potatoes into suitably sized strips. The raw potato strips are steam blanched, immersed in a hot brine solution, partially dehydrated in hot air, par fried in oil, and then frozen. After par frying, the strips have a solids content of about 20 to 45 percent by weight. The frozen french fries are reconstituted by finish frying, and have a sodium chloride content of about 0.5 to 2 percent by weight.

Process for preparing french fried potato strips with salt content

A process for preparing frozen coated potato products is disclosed. Raw potatoes are washed, cut blanched, and partially dehydrated. The cut potatoes are then coated with an aqueous starch slurry. The aqueous starch slurry is comprised of a combination of modified ungelatinized potato starch, modified ungelatinized corn starch, rice flour and other optional ingredients. The coated potato strips are parfried in oil, then frozen. The frozen strips are prepared for consumption by either finish frying in hot oil, or heating in an oven. The starch coating enhances the holding quality of the ready to consume product. It also improves the acceptability of the finished product by increasing the crispiness of the outer surface, and helping to maintain the tenderness of the interior of the cut potato.

Process for making a starch coated potato product

A knife assembly for a potato slicing machine used in slicing potatoes into waffle or lattice cut sections includes an elongated, corrugated knife and inner and outer clamping members for clamping the knife therebetween. The inner and outer clamping members each have a plurality of parallel, tapered fingers which extend toward a cutting edge of the knife along grooves in one side of the knife, thereby to support both sides of the knife and lift potato surfaces away from such side and any potential interfering edges which might shear away portions of the cut potato surfaces. A unique potato product formed using such knife assembly is a substantially ellipsoidal section having a peak to peak thickness of about 7/16 inch. The section has opposite sides, each with longitudinal ridges and grooves therebetween. The ridges and grooves of one side are disposed at an angle to those of the other. The section also has a grid of openings formed therein. The product when parfried has a solids content of about 25-65% and an oils content of about 6-20%, by weight. The section is prepared from a whole potato by slicing the same with a corrugated knife along two parellel planes but from different cutting directions, to form a potato section of the foregoing shape. The section is then blanched, dried and parfried in oil.

Growing community of inventors

Richland, WA, United States of America

Jerry L Sloan