Abstract
A procedure is presented for determining systematically the optimum blanching conditions required for potatoes from low temperature storage that are to be used for frozen French fries. Processing includes a low-temperature blanch for partial cooking and leaching of excess sugar followed by a brief immersion in glucose solution, if needed, for uniform coloring during finish frying. The glucose solution, or plain water if additional glucose is not required, should be of high temperature if other processing steps do not provide sufficient heating for complete enzyme inactivation. The potatoes are then par-fried and frozen.
Resumen
Se presenta un procedimiento para determinar sistemáticamente las condiciones óptimas de pre-cocción requeridas para las papas almacenadas a baja temperatura que serán utilizadas como papas fritas congeladas. El proceso incluye una pre-cocción a baja temperatura para un cocimiento parcial y filtración del exceso de azúcar, seguido por una breve inmersión en solución de glucosa de ser necesario, para obtener un color uniforme durante la fritura. La solución de glucosa o agua simple, si la glucosa adicional no es requerida, debe tener una temperatura alta, cuando las otras etapas de procesamiento no proporcionen el suficiente calentamiento para completar la inactivación de enzimas. Entonces las papas se pre-fríen y congelan.
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Literature Cited
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Brown, M.S., Morales, J.A.W. Determination of blanching conditions for frozen par-fried potatoes. American Potato Journal 47, 321–325 (1970). https://doi.org/10.1007/BF02861276
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DOI: https://doi.org/10.1007/BF02861276