Frozen french fries are a popular fast food. The production process not only affects taste and quality, but also determines the product’s shelf life and market competitiveness. Within the factory, the production process for frozen French fries is closely linked, ensuring both flavor and mass production efficiency. So, how are frozen french fries made step by step?
- Raw Material Selection and Inspection
The production of frozen french fries begins with the selection of raw potatoes. Potatoes suitable for french fries typically have the following requirements:
High starch content, with a dry matter content of at least 20%.
Large, regular-shaped pieces for easy cutting into long strips.
Low sugar content to avoid darkening during frying.
- Washing and Peeling
After entering the production line, the potatoes are first washed to remove dirt and impurities.
Then, a steam peeler or friction peeler is used to remove the skins. Peeling must be as thorough as possible to avoid affecting the appearance and taste of the french fries.
- Cutting into Strips
After peeling, the potatoes are cut into rectangular strips using a strip cutter. The strips typically measure 7×7mm, 9×9mm, or 10×10mm. Ensure the strips are neat and even.
- Blanching
Cut potato strips should be blanched in hot water at 85-95°C for 2-3 minutes. This blanching process:
It solidifies the color of the strips and prevents oxidation and darkening.
It inactivates enzymes in the potatoes.
It removes excess starch to prevent sticking during frying.
- Pre-drying
After blanching, the fries contain a high amount of moisture, so they need to be air-dried to remove the surface moisture. This step reduces the amount of oil absorbed during frying and ensures a crispier finish.
- Pre-frying
In the deep fryer, french fries are briefly fried (typically at 170-180°C for 1-2 minutes).
This step serves the following purposes:
Creates a preliminary golden crust.
Fixes the shape of the fries to prevent breakage.
Provides a better structure for subsequent quick freezing.
At this point, the fries are not fully cooked and can be re-fried at home or in a restaurant.
- Quick freezing
This is the most critical step in the production of quick-frozen french fries.
Quick freezing equipment: A fluidized bed quick freezer is typically used. This uses strong airflow to buoy the french fries, rapidly freezing them at temperatures between -35°C and -40°C.
Quick freezing time: Approximately 5-7 minutes, rapidly cooling the center temperature of the French fries to below -18°C.
The importance of quick freezing:
Maintaining quality: Quick freezing prevents the formation of large ice crystals, protects the cell structure, and thus preserves the french fries’ flavor.
Extending shelf life: Quick freezing effectively inhibits the activity of microorganisms and enzymes, allowing French fries to be stored for 9-12 months in a cold chain environment.
The above are the production steps of frozen french fries. If you want to know more about the production process and frozen french fries equipment, you can contact us. 0086-15515573212