A process for preparing potato chips, shoestring potatoes and other tuber chips in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato or other tuber to produce a plurality of slices or strips of the desired configuration, heating the slices or strips to a temperature and for a period of time sufficient to remove from about fifty to eighty percent of the moisture therefrom, and microwave heating the slices or strips to produce a product having substantially the same flavor, color, crispness and slightly greasy appearance as deep-fried products. The slices or strips can be subjected to a second microwaving step at a reduced power level to reduce the moisture content of the product for a longer shelf life.
This application is a continuation-in-part of applicant's application, Ser. No. 08/154,253, filed Nov. 18, 1993, now U.S. Pat. No. 5,393,543, which is a continuation-in-part of Ser. No. 08/030,794, filed Mar. 12, 1993, now U.S. Pat. No. 5,292,540, which is a continuation-in-part of Ser. No. 07/712,943, filed Jun. 10,1991, now U.S. Pat. No. 5,194,277.
A process and system for making dehydrated potato products with reduced water usage, and reduced waste water production, are provided. In a first process embodiment potato flakes are fabricated by washing, peeling and slicing raw potatoes to form potato pieces. The potato pieces are then precooked using steam or microwave energy, and vacuum cooled in a process chamber. The vacuum cooled potato pieces are then cooked using steam or microwave energy, and riced to form a potato mash. Following ricing, effluents from the precooking step can be added back to the mash as a flavor enhancer. In addition, the potato mash is dried using a drying apparatus such as a drum drier, to form potato sheets. The potato sheets are then comminuted to form potato flakes having a moisture content of about 6% to 8%. In a second process embodiment potato granules are fabricated by precooking washed, peeled and sliced potato pieces using steam or microwave, cooling the precooked potato slices, and then cooking the cooled potato slices using steam or microwave energy. The cooked potato slices are then conditioned, screened, mixed, partially dried, and finish dried to a moisture content of about 6% to 8%.
A system and a process for making food products, such as dehydrated potato products, with reduced water usage, and reduced waste water production, are provided. The system includes a precooker, a cooler and a cooker having sealed process chambers in flow communication with one another, and augers for moving the food product through the process chambers. In addition, valves seal the process chambers, and transfer the food product between the process chambers at a controlled rate. The process includes the steps of precooking the food product using steam, cooling the food product using vacuum cooling and conduction cooling in combination, and then cooking the food product using steam. The process also includes the steps of moving the food product at the controlled rate using the valves, and mixing the food product during the precooking, cooling and cooking steps.
