The process for preparing fat-free frozen french fry style potatoes utilizes the steps of: preheating raw peeled potatoes; cutting the preheated and peeled potatoes; blanching the preheated, peeled and cut potatoes to remove excess sugars, to gelatinize starch, to remove the gelatinized starch, and to inactivate the enzymes during subsequent handling, freezing, and holding periods; drying the preheated, peeled, cut, and blanched potatoes; then freezing the reheated, peeled, cut, blanched and dried potatoes; and for convenient handling, packing the frozen potatoes in selected containers which are kept within frozen storage volumes until used in preparing a meal.
This application is a continuation application based on prior copending U.S. patent application Ser. No. 07/882,477, filed on May 13, 1992, now abandoned.
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.
Potatoes are skin pared, pelletized, steamed, dried and inflated into thin bars, sprayed with seasoning without oil or with a limited quantity of oil and dried such that a snack cake containing little oil and having a crunching feel when chewed is produced.
Food compositions and methods are provided for non-fat and low-fat food compositions containing a polyvinylpyrrolidone. The food compositions contain polyvinylpyrrolidone and other ingredients such as food stabilizers. Preferred compositions are non-fried foods, which include diary products, baked goods, salad dressings, and meat products. Specific food compositions include ice cream, muffins and pourable salads.
A process for producing a frozen fat-free chopped and formed potato product. The process entails peeling potatoes, cutting the peeled potatoes into potato pieces, and blanching the cut pieces. The cut pieces are then partially blended to produce a mixture of potato bits and paste. A hydrocolloid fat substitute, such as a cultured skim milk powder stabilized with additional hydrocolloids, is introduced to the partially blended potato mixture, preferably at a level of 2 to 5% by weight. The potato pieces and hydrocolloid fat substitute are then further blended, and are then extruded into a formed fat substituted potato product. The formed potato product is then dusted with a wheat flour, precaramelized saccharide, annatto, and seasoning powder composition. The dusted formed fat substituted potato product is then prebaked to form a crust on the product, which subsequently may be frozen and packaged for storage, transport and sale. The product may then be baked to produce a fat-free product having good organoleptic properties, a crisp crust, and exterior flavor and texture that are similar to conventional fat-containing chopped and formed potato product.
Food compositions and methods are provided for non-fat and low-fat food compositions containing a polyvinylpyrrolidone. The food compositions contain polyvinylpyrrolidone and other ingredients such as food stabilizers. Preferred compositions are non-fried foods, which include diary products, baked goods, salad dressings, and meat products. Specific food compositions include ice cream, muffins and pourable salads.
