Par frying

French fries are made from potatoes that have been cut into thin strips (around 1 cm square in cross-section), washed briefly in cold water, partly dried to remove surface moisture and deep fired in vegetable oil at around 180°C to a light golden color. The final product comprises around 10% fat, most of which is retained on the surface. Frozen fry manufacturers ship their products raw, par-fried, or partially cooked and drizzled with oil for baking, to suit the end user. The product is frozen at —40°C and stored at —20°C. Moisture content needs to be less than 70% in par-fried fries to prevent limpness and separation of the interior and the cmst. Heterogeneity in moisture content between strips can result in variability in texture. Fr5dng is finished by immersing the frozen product in deep fat at about 200°C until the desired color and texture are achieved. 

Aguilera, J. M., Gloria, H. (2000). Oil absorption during frying of frozen par-fried potatoes. Journal of Food Science, 65, A16-A19. 

Par-fried products, such as French fries, chicken, coated vegetables, etc., have become extremely important to the fried food industry. These products are partially dehydrated, packaged, and shipped in the frozen state. The end users store these products in the freezers and fry them without thawing. 

Restaurants, fast food restaurants, and the food services use a wide range of precooked or par-fried products. This includes products such as (1) French fries and (2) batter-coated and par-fried fish, chicken, meat patties, cheese sticks, vegetables, and so on. These products are taken out of the freezers and placed directly in the bed of hot oil in a fryer without thawing. 

Par-fried coated chicken, when fried in the same fryer, produced the oil temperature profile that is shown in Table 2. 

TABLE 2. Fryer Oil Temperature Profile During Frying Par-Fried Chicken. 

Par-fried foods as well as other products require different pressure settings. Manufacturers of these fryers indicate the recommended pressure settings for the various types of products to be cooked in their fryers. 

Par-fried products, e.g., French fries, fish, chicken, cheese, vegetables, and... 

Par-frying of French fries, chicken, and vegetables has grown to become a multi-billion-dollar business because of the convenience and low cost to the food services and restaurants. 

Par-fried products, such as batter-coated fish, chicken, meat patties, and so on the surface coating is dehydrated, whereas the interior is not. For chicken and meat, it is important for the center of the food to reach certain temperature (discussed later) for food safely, whereas the fish remains frozen inside the fried crust. It is important to retain most of the moisture in these products to maximize the yield and reduce the dryness of the product for the subsequent frying process. 

These products are batter coated and par-fried for the distribution to the restaurants, food services and the super markets. The products are frozen in blast freezers using liquid nitrogen immediately after frying. The products are shipped in freezer-tmcks and then stored in freezers at the destination (storage temperature —5 to — 10°F (—21 to 23°C). The products are taken out of the freezer and fried without thawing them. 

Three countries, the United States, Canada, and the Netherlands are the major producers and exporters of frozen French fries. According to the Department of Commerce, U.S. Census Bureau, Foreign Trade Statistics, the United States exported nearly 316 million dollars worth of frozen French fries in 2002. The other par-fried frozen products are fish sticks, breaded shrimp, and par fried chicken. 

Fried food is an important segment of the food industry. There are two segments, namely, (1) the restaurant/food service sector and (2) the industrial packaged product sector. Both sectors use fryers that are designed to produce specific types of products. Par frying has become a significant part of the frying industry. This has provided the convenience and economic benefit to the restaurant and the food service sector. 

In the modem era, the practice of frying has both declined and increased. Two important steps in the technological advancement of frying were the development of continuous fryers and the introduction into the food market of partially fried French fries (par-fries). The industrial production of the latter led to further... 

Par-fried french fries are usually subjected to a fast frying for approximately 30 s at 175°C-185°C. A partial drying of the raw material may be applied after blanching, to adjust the solid content and to add to the crispness of the final product. 

Bakery products Par-fried frozen food Food-service products... 

Frying For each frying series, four vegetable oils were used simultaneously. Oils were placed in four GE institutional fryers. These fryers mechanical temperature controllers were replaced with electronic controllers to get temperature control within 2°C and to have faster temperature recovery when frozen product was placed into fryer. Products were fried at 185°C for chicken strips—8 min fish strips—1 min French fries—5 min. One frying cycle covered three products fried in sequence one after another. Par-fried frozen French fries, chicken strips and fish strips were fried in nine cycles per day, 400 g of each product per cycle. 

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