Process for preparing reduced fat frozen potato strips

Abstract From the Canadian patent

A method of preparing potato strips includes cutting potatoes into strips blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives and drying the strips. The dry , strips are parfried partially deoiled, washed in water, cooled exposed to , superheated steam, dried in an impingement oven cooled and frozen. The , strips, before parfrying may be coated with a batter. The frozen strips may be reconstituted by heating in an oven. In alternative methods frozen strips , are prepared with no or virtually no fat content.