FRENCH, Justin,GANJYAL, Girish,KOH, Christopher James,SULLIVAN, Scott L.,BARBER, Keith Alan
申请号：
ES12854177
公开号：
ES2587851T3
申请日:
2012.11.30
申请国别(地区):
ES
年份:
2016
代理人:
摘要：
Method for making fried food products comprising the steps of: providing a plurality of food pieces； partially frying said food pieces by immersion in hot oil, said hot oil comprising an initial partial frying oil temperature and a final partial frying oil temperature, to produce partially fried food parts； removing said partially fried food pieces of said hot oil； and finishing frying said partially fried food pieces by contact with hot oil at an initial final frying oil temperature, said initial final frying oil temperature being higher than said final partial frying oil temperature, to produce said fried food pieces, wherein said partial frying stage comprises partially frying said food pieces to an intermediate moisture content of between 1.5% and 15% by weight, wherein said final frying stage comprises finishing frying said partially fried food pieces to a final moisture content of less than 2% by weight and less than said intermediate moisture content, and that said final frying stage comprises immersion frying of said partially fried food pieces for less than 10 seconds, wherein said final partial frying oil temperature is between 132 ° C and 177 ° C (270 ° F and 350 ° F) and wherein said initial final frying oil temperature is higher than 177 ° C (350 ° F).Método para realizar productos alimenticios fritos que comprende las etapas de: proporcionar una pluralidad de piezas de alimento； freír parcialmente dichas piezas de alimento por inmersión en aceite caliente, comprendiendo dicho aceite caliente una temperatura de aceite de freído parcial inicial y una temperatura de aceite de freído parcial final, para producir piezas de alimento fritas parcialmente； retirar dichas piezas de alimento fritas parcialmente de dicho aceite caliente； y acabar de freír dichas piezas de alimento fritas parcialmente mediante el contacto con aceite caliente a una temperatura de aceite de freído final inicial, siendo dicha temperatura del aceite de freído final inicial más elevada
