Method of making a parfried frozen potato product

Claim 1

A process for producing an extruded parfried quickfrozen unit suitable for toasting either in frozen or thawed state to produce French fried potatoes, comprising the steps of: a. providing a quantity of formable potato dough consisting of 23-40% solids and 60-77% water by weight, said solids comprising essentially intact cooked separated potato cells about 1.5% guar gum and about 7% raw starch, all by weight; b. extruding said dough into a continuous extrudate having a plurality of French fry forms in parallel substantially planar relationship, each form having a central longitudinal void extending throughout, said forms being interconnected by a thin, narrow, easily rupturable film of said dough; c. crosscutting said extrudate to form a unit having dimensions approximating a standard slice of bread; d. browning said unit by parfrying for about 90 seconds in fat at a temperature of 330°-360° F. to reduce the moisture content to 35-45% by weight and to impart freeze thaw stability; e. quick freezing the browned parfried unit; and f. storing the quick frozen unit at 0° to -10° F. until desired for consumption.