Post Time: 25 May 2022
Traditional French fries are defined as deep-fried potato pieces in the shape of strips with a cross-section of 10*10 mm and a length exceeding 6 - 7 cm, which contain about 4% fat when pre-fried, while ready-to-eat fries may contain about 7% fat.
Potato chips (crisps) are obtained by frying thin slices of potato in fat or oil. The thickness of the slices may range from 1.27 to 2 mm. The moisture content varies between 1.7–1.8% (less than 2%), and the fat content may be approximately 35% (33–38%) in total.
Both French fries and potato chips are all undergo a frying process, French fries @175–180 C and potato chips@175–185 C deep-fried in oil.
A process for preparing frozen French fried fries is introduced, includes potatoes peeling, trimming, slicing into fries, blanching, dehydration, par-frying, de-fating, cooling and individual quick freezing (IQF) .