Method for making potato chips having batch-fried texture and flavor

• Main Authors: KINZBACH; JEFFREY, PAWLAK; JANUSZ Z
• Format: Patent
• Language: English
• Published: 05.09.1989
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Potato chips having texture and flavor characteristics of batch-fried potato chips are produced in a continuous process by conveying potato slices from an initial frying region having a temperature of from about 240 DEG F. to about 320 DEG F. through an intermediate frying region of decreasing oil temperature to a final frying region having a temperature of from about 210 DEG F. to about 290 DEG F., where the chips are continuously removed from the frying oil.