Abstract: A food frying treatment apparatus includes: a frying oil circulation mechanism, which makes frying oil flow out from a frying oil tank on a downstream side and makes the frying oil flow in the frying oil tank on an upstream side by a frying oil inflow device, which ejects the frying oil in an upward direction from a bottom portion side of the frying oil tank; a frying food transport mechanism including a first transport mechanism, which transports the food fed into the frying oil tank on the upstream side in a floating state on a surface of the frying oil, and a second transport mechanism, which transports a frying food subsequently to the first transport mechanism in an immersed state below the surface of the frying oil in the frying oil tank; and a fried food collection mechanism, which collects a fried food from the frying oil tank.

Abstract: An apparatus for frying snack foods, the apparatus including a fryer having a tubular frying section with inlet and outlet ends, the outlet end downstream relative to the inlet end. An oil supply system for supplying oil to the inlet end. A food input at the inlet end adapted to introduce pre-fried snack food pieces into a flow of oil at the inlet end. A food output at, or downstream of, the outlet end adapted to separate fried snack food pieces from the flow of oil. An oil flow accelerator accelerating oil flow from the inlet end to the outlet end thereby conveying the snack food pieces, immersed in the oil, from the inlet end to the outlet end during a frying process. Also disclosed is a method of frying snack foods.

Abstract: A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member.

Abstract: An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure.

Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: Fried noodles of excellent quality that are approximately 1 to 7 cm in length can be produced efficiently by a process for production of fried noodles including: a step of preparing raw noodles; a step of gelatinizing the raw noodles; a step of cutting the gelatinized raw noodles into noodles of 1 to 7 cm; and a step of frying the cut noodles by allowing the same to naturally float in frying oil.

Abstract: An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products such as French fry strips are cut, blanched and parfried, followed by a water treatment step as by applying a light spray or mist of water at ambient temperature and preferably at a rate selected to avoid any substantial overspray. The potato products are frozen for shipment and/or storage awaiting finish preparation. Upon finish preparation as by finish frying in hot oil, the potato products exhibit substantially reduced crumb generation. The improved process is particularly useful when parfrying and/or finish frying the potato products in a liquid or substantially non-hydrogenated oil, such as a zero grams Trans Fat (ZGTF) oil, with dramatically reduced crumb generation upon finish fry preparation while retaining a substantially optimized balance of sensory characteristics.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: A process for preparation of KOFTA comprising steps of boiling potato and vegetables etc, mixing with binder such as gram flour and salt, spices, condiments etc to obtain a mixture subjected to freeze drying and/or vacuum frying. A process for preparation of lentil/cereal/vegetables preparation comprising steps of soaking, boiling, freeze drying and vacuum frying. A method of preparing snack comprising steps of partially cooking the snack followed by vacuum frying. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. The ingredients are freeze dried and/or vacuum fried wherever required.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Abstract: A method and system for producing fried food slices with reduced oil content is disclosed. The raw food slices are optionally washed, precooked, fried in hot oil, and then drained at a reduced pressure.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A process for preparing a comestible product from a root vegetable, masa or fruit by first subjecting the starting product to a heating phase to reduce moisture content to a range of 3% to about 12% and then treating the product to an inert, virtually oxygen free, fast moving atmosphere at about 115° C. until reaching a moisture content in the range of 0.5% to about 2.0% for a resulting acrylamide content of under 200 ppb and thereafter supplying the finishing treatments of the food product such as weighing and packaging.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Abstract: A process for preparing par-fried and frozen potato products whereby the process consists of peeling, cutting the potato into segments, oil blanching the segments at a temperature of between 110° C. and 150° C., preferably between 130° C. and 140° C., for between 2 and 6 minutes, dipping the segments in water after the oil blanching stage followed by moderate temperature frying, preferably at 150° C. to 175° C., and freezing.

Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A variety type of sweetpotato, Ipomoea batatas, that was grown in such a manner to maximize the tonnage of storage roots produced. These types of sweetpotato can accumulate from 28% to 40% dry matter in the root which is mostly carbohydrate. By combining high levels of carbohydrate (mostly starch and some sugars) with high tonnage of roots per acre, this type of sweetpotato produces some of the highest levels of ethanol per acre found in any temperate crop. This type of sweetpotato with its uniquely high dry matter, high starch content, and mealy texture can also be used to produce sweetpotato chips and fries that have significantly less oil than commercially available low dry matter sweetpotato varieties and have an excellent, distinctive, texture and flavor.

Abstract: An improved parfry oil blend and related production process for parfrying vegetable pieces particularly such as French fry potato strips followed by freezing for packaging, storage and/or shipment before finish preparation, wherein the parfry oil blend reduces post-parfry freeze clumping. The improved oil blend comprises a substantially fully hydrogenated hard stock component selected from the group consisting essentially of cottonseed and palm oils at a proportion of less than 11% and preferably about 8-10% by weight. This hard stock component is blended with a liquid stock component such as a zero grams trans fat (ZGTF) liquid oil such as soy, canola, safflower, and the like. When potato strips are parfried in this improved oil blend, and then frozen, freezer clumps are substantially eliminated.

Abstract: The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding. Instead of sexually recombining entire genomes at random, as is done in classical breeding, specific genetic elements are rearranged in vitro and inserted back into individual plant cells. Plants obtained through this new plant breeding process do not contain foreign nucleic acid but only contain nucleic acid from the plant species selected for transformation or plants that are sexually compatible with the selected plant species. Plants developed through this new plant breeding process are provided. In particular, potato plants displaying improved tuber storage and health characteristics are provided.

Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.

Abstract: 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.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: A drum dryer provided with a liquid splash and scatter preventing equipment, which enables continuous operation by preventing a scattering liquid from making dry powder in the case in which the equipment is provided above a neighborhood of a liquid concentration section. A double drum type drum dryer including a liquid splash and scatter preventing equipment is provided in a horizontal above a neighborhood of a liquid concentration section between drums and has a cooling function.

Abstract: A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for the potato pieces is formed from a single-piece blank provided with a pair of microwave susceptor surfaces and reinforced corners. A removable lid contacts the potato pieces during microwave reconstitution.

Abstract: A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces, and applying a topical addition to the frozen potato pieces. The topical addition is preferably an encapsulated topical addition in which a water soluble ingredient other than salt is encapsulated in an encapsulation material. To impart sweet taste characteristics to the frozen French fried potato product, the topical addition is an encapsulated sugar. The resulting frozen French fried potato product is constituted by potato pieces that have been fried and frozen, with the topical addition such as encapsulated sugar applied to the outer surface of the frozen French fried potato pieces.

Abstract: The present invention relates to a method for manufacturing sautéed onion or sofrit. The method includes the steps of sautéing onion or sofrit ingredients in a rotary sautéing machine, and heating the machine with an auxiliary heater concurrently with the sautéing step, whereby the temperature at a center of the onion or sofrit ingredients in a rotary pot of the rotary sautéing machine is increased to 85-950° C. within 10 minutes; and after the temperature at the center of the onion or sofrit ingredients reaches 95° C., deglazing is continuously carried out by spraying water, as required, while maintaining the surface temperature of the onion or sofrit ingredients at 95-120° C. for 15 to 120 minutes, thereby effecting sautéing processing. The method also includes the step of oscillating the rotary sautéing machine concurrently with the sautéing step.

Abstract: A process for producing fried starch-containing foodstuffs is described, comprising a thermal treatment resulting in gelatinization of starch, partial frying, cooling, optional freezing and optional finishing, wherein the foodstuff is subjected to a mechanical surface treatment between said thermal treatment and said partial frying. The mechanical treatment may consist of sanding, brushing, combined heat and pressure drop and other treatments. The foodstuff obtained has improved crispness, even after a holding time after finish frying.

Abstract: A method for applying a coating to deep-fry products, such as fried potato chips, wherein the deep-fry products are died and wherein a layer of aqueous flour batter is applied to the deep-fry products. The coating is applied to the deep-fry products before the deep-fry products are dried. The coating is then applied to the deep-fry products while the deep-fry products are contacted with a dipping solution. In the dipping solution, the flour batter is added in a suspension.

Abstract: Parfried potato strips and a related preparation process are provided wherein the parfried strips have a relatively low moisture content suitable for oven finish or rapid finish fry preparation, and further wherein the parfried strips exhibit improved storage stability without developing undesirable off-flavor characteristics. The parfried potato strips are initially blanched and then surface treated to apply reducing sugar in a controlled amount prior to parfrying in hot oil and freezing. In one form, the surface treatment is a dextrose-containing dip or spray, whereas in another form the surface treatment is a sugar-containing starch-based batter coating. In either case, the quantity of sugar on the exterior surfaces of the strips is regulated in relation to the parfry oil temperature to achieve a target strip color.

Abstract: An process for preparing frozen potato strips or root vegetable strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiments, the strips are blanched, fried in oil at atmospheric pressure, cooled in air, parfried in oil in vacuum and then frozen.

Abstract: In this application is disclosed a method of producing sautéed onion or sofrit with the use of, e.g., a rotary sautéing machine, wherein the cross-sectional shape of the surface in the rotating direction of a blade provided in the pot is such that, in a cross section vertical to the rotary shaft of the pot, assuming that a straight line running from an attachment point of the blade onto the cylindrical surface toward the center of the rotary shaft is an x coordinate axis, the attachment point is x=0 (the origin), and the position of the foot on the x axis of a perpendicular line extending downwards from an end of the blade is x=1, and when the height y of the cross-sectional line of the blade is expressed by a function of x, f(x), the x coordinate at which a value of the derived function of y=f(x) becomes 0 is not less than 0.

Abstract: A ready-to-eat cereal based food product such as flakes desirably exhibiting higher numbers of discernible grain fragments of at least 1 mm2 is provided, as well as processes for preparing said cereal flakes. By having high numbers of discernible grain fragments the flakes exhibit greater consumer appeal as being less highly processed. More specifically, the ready-to-eat cereal flakes are fabricated from cooked cereal dough having at least 20 discernible grain fragments per gram of flakes. Methods for preparing such flakes including a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of about 20%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, long residence time cooking, forming into pellets, drying the pellets, tempering, flaking the pellets and toasting to form the improved speckled R-T-E flake cereal.

Abstract: A method for treating a food product, especially nuts, for increased shelf life includes soaking the food product in a solution of anti-oxidant substance and oil, water, or an aqueous oil solution, mixing the nuts with a coating mixture in a reduced pressure air environment, replacing the air with nitrogen gas. The nuts may then be removed from the nitrogen and allowed to dry.

Abstract: A process for preparing potato products, such as potato chips, cottage fries, and French fries is provided. The process includes the steps of: placing raw potato slices on a moving conveyor belt; dockering the potato slices by moving the slices under a rotating dockering brush having flexible bristles; and then cooking the dockered potato slices. The finished products are characterized by fewer pillows and blisters, lower moisture contents, and reduced cooking times.

Abstract: A process for preparing frozen potato strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiment, the strips are blanched, fried in oil at atmospheric pressure, cooled in air, parfried in oil in a vacuum and then frozen.

Abstract: Improved batter coated French fried potato strips and a related preparation process are provided, wherein the potato strips are suitable for fast finish preparation in an oven and exhibit overall taste, appearance and textural characteristics closely emulating frozen parfried potato strips which have been finish prepared by frying. The preparation process comprises cutting and blanching fresh potato strips, and then coating the strips with an aqueous starch slurry. The batter coated potato strips are then subjected to a first parfry step after which the strips are promptly frozen. The once-parfried and frozen potato strips are next subjected to a second parfry step followed by freezing a second time and packaging for storage and/or shipment. The thus-prepared potato strips can be finish cooked in an oven for consumption, with a short preparation time and with quality characteristics similar to French fried potato strips which have been finish prepared by frying.

Abstract: The present invention relates to a process of preparing frozen potato products. More particularly, the present invention relates to a process for imparting an improved golden-brown color to frozen french fried potato products by passing potato pieces through a solution containing 0.8% to 0.4% by weight of caramel, 0.02% to 0.08% by weight of oleoresin of turmeric, 0.3% to 1.4% by weight of dextrose or any other suitable reducing sugar, and 0.5% to 2.2% by weight of sodium acid pyrophosphate or any suitable effective food grade sequestering agent, then frying and freezing the potato pieces.

Abstract: An appliance for cooking food articles includes a receptacle for receiving a quantity of food articles to be cooked, and a sufficient quantity of cooking liquid to only partially immerse the food articles therein; a heater for heating the cooking liquid and the food articles when received therein; a paddle movably mounted with respect to the receptacle so as to be movable therein; and a periodically-reversing drive for driving the paddle back and forth in the receptacle to move the food articles therein back and forth through the cooking liquid. The appliance is particularly useful for frying as it causes all the surfaces of the food article to be crisply fried without absorbing undue quantities of the frying oil. The appliance is also useful for other applications including steaming food, cooking rice, and popping corn.

Abstract: The present invention relates to frozen hydrated par-fried potato strips comprising about 35% to about 55% moisture which when oven finished have substantially the same internal and surface texture as deep fried French fries. More particularly this invention relates to par-fried potato strips for subsequent finishing in an oven prior to consumption prepared by: (a) parfrying potato strips at an oil temperature of from about 270.degree. F. (132.degree. C.) to about 385.degree. F. (196.degree. C.) for a time sufficient to reduce the moisture content of the par-fries to from about 30% to about 50%, (b) hydrating the surface of said par-fries until the weight thereof is increased by from about 1% to about 12%, and (c) freezing said hydrated par-fries. The frozen, hydrated par-fries comprise from about 35% to about 55% moisture.

Abstract: 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.

Abstract: 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.

Abstract: A process for the manufacture of fried potatoes by using as a raw material potato pieces having a specific gravity of 1.070-1.085 and cut into a thick square pillar or corrugated form. The process includes the steps of cutting a potato having said specific gravity into pieces, dipping the pieces into hot water at a temperature of 60.degree.-70.degree. C. for 5-10 minutes to blanch the same, primary frying the blanched pieces in an edible oil kept at a temperature of 160.degree.-190.degree.C., immediately freezing the fried pieces at a temperature not higher than -20.degree.C., secondary frying the frozen pieces in an edible oil kept at a temperature of 170.degree.-190.degree.C., and drying the fried pieces to obtain final products which have a moisture content of 0.5-5.0% by weight and an oil content of 30-35% by weight.