US3846572A - Reducing oil content of fried potatoes by immersing in oil-free difluorodichloromethane
Potato strips are immersed in difluorodichloromethane at minus 21.6* F. for 11 seconds prior to being leached in water at 125* F. for 20 minutes in order to effect maximum crispness and rigidity in the final product. Said strips are then par-fried and subsequently immersed with agitation in oil-free difluorodichloromethane at minus 21.6* F. for 1 to 2 minutes, thereby freezing concomitantly with oil extraction. The nutritive properties of the fried potato strips are improved by the removal of excess oil by said extaction.
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