ФРЕНЧ Джастин (US),ГАНДЖАЛ Гириш (US),КОХ Кристофер Джеймс (US),САЛЛИВАН Скотт Л. (US),БАРБЕР Кит Элэн (US)
申请号：
RU2014125305
公开号：
RU2014125305A
申请日:
2012.11.30
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
1. A method of manufacturing a fried food product comprising the steps of: using a plurality of pieces of a food product, partially frying the pieces of a food product by immersion in hot oil, which has an initial temperature of partial frying and an final temperature of partial frying, in order to obtain pieces of partially fried food product, extract pieces of partially fried food product from hot oil and final frying of pieces of partially fried food product by contacting with hot m of oil at the initial temperature of final frying, which exceeds the final temperature of partial frying, in order to obtain pieces of fried food product. 2. The method according to claim 1, wherein the final frying step comprises the final frying of pieces of partially fried food product by passing through at least one curtain of hot oil. The method according to claim 1, wherein the final temperature of the partial frying oil is from about 270 to 350 ° F, and the initial temperature of the final frying oil is more than 350 ° F. The method according to claim 1, wherein the difference between the final temperature of the oil for partial frying and the initial temperature of the oil for final frying is at least 30 ° F. A method according to claim 1, wherein the difference between the final temperature of the oil for partial frying and the initial temperature of the oil for final frying is at least 50 ° F. The method of claim 1, wherein the partial frying step comprises partially frying the pieces of the food product to an intermediate moisture content of from 1.5 to about 15% by weight, and1. Способ изготовления обжаренных пищевых продуктов, включающий стадии:использования множество кусков пищевого продукта,частичной обжарки кусков пищевого продукта путем погружения в горячее масло, которое имеет начальную температуру частичной обжарки и конечную температуру частичной обжарки, с целью получения кусков частично обжаренного пищевого продукта,извлечения кусков частично обжаренного пищевого
