Abstract: A process for preparing improved french fried potatoes for subsequent reheating in a microwave oven is disclosed in which the potato strips are dust-coated with a thin layer of toasted potato granules and fat-encapsulated salt after frying in oil. In a preferred embodiment, potato strips are finish fried to a fully cooked, ready-to-eat condition and thereafter coated with a thin layer of toasted potato granules.

Abstract: A process for producing fully cooked french fried potatoes which, when reheated to a suitable consumption temperature, closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants, i.e., by deep fat frying. The process includes parfrying potato strips, cooling or freezing the parfried potato strips, dust coating with potato granules and thereafter finish frying the potato strips to a fully cooked, ready-to-eat condition. The potato strips are then gently frozen without any substantial desiccation. For consumption, the frozen finish fried potato strips are reheated to a suitable temperature for consumption via the use of a conventional or convection oven, heat lamp, or the like.

Abstract: A process for producing highly palatable french fried potatoes which are prepared for serving by reheating in a conventional microwave oven is disclosed. The potato strips closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants, i.e., by deep fat frying. The process includes dust-coating blanched potato strips with granules derived from potato products, and thereafter finish frying the dust-coated potato strips in fat or oil until the moisture content of the potato strips is from about 20 to about 42 percent by weight and preferably cooling the fried potato strips. Thereafter, the potato strips are reheated in a conventional microwave oven.

Abstract: A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferably the potato comestible will be reheated on a heat transferring apparatus.

Abstract: A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferrably the potato comestible will be heated on a heat transferring apparatus.

Abstract: Improved, shelf-stable breakfast foods are prepared consisting of novel, semi-moist fruit and/or fruit pieces blended with cereal of the dry crisp type which is generally served with sugar and cold milk or cream. The relatively high moisture content of the semi-moist, soft fruit is equilibrated with that of the substantially dry crisp cereal particles by equating the water activities of both ingredients before or during storage and thereby effectively controlling moisture migration from the fruit to the cereal over prolonged periods of storage, resulting in cereals which retain their crispness and admixed fruit which retains substantially its original degree of softness and moistness.

Abstract: Disclosed is an improved bacon analog and a process for preparing it. The bacon analog comprises: (1) a fat phase based on a heat coagulable component selected from the group consisting of egg albumen, blood albumin and combinations of these, a water-soluble, film-forming component such as gelatin, and a fat component; and (2) a lean phase based on a loose oil-in-water dispersion of a heat coagulable protein component such as egg albumen and a fat component which comprises a blend of palm oil with a partially hydrogenated soy bean oil. The lean phase, due to the oil blend, the loose dispersion and deaeration, when used with the particular fat phase formulation, has a chewy texture much like natural bacon. Moreover, the product responds to frying by browning and crinkling much like natural bacon. The novel process calls for deaerating the lean phase, and dry blending the gelatin with the other fat phase dry components prior to adding water in preparing the fat phase.

Abstract: An improved bacon analog product and a method for preparing it are provided. The improved product has more of the natural crispness of real bacon than earlier analogs. This improvement is noticeable not only initially upon opening the package but also after extended times in a moist environment. The improvement is obtained by virtue of improved formulation and processing.