What Is The Process of Making French Fries?

French fries, a crispy snack with a tender and crunchy taste, is not only a classic combination of fast food restaurants, but also loved by consumers all over the world. But did you know that most fast food restaurants use semi-finished products, which are processed in batches by factories and then sold. So what is the process of making french fries?

First of all, according to the different needs of the market, french fries are mainly divided into two types:

Fried french fries: The finished product is directly packaged after being fully fried, and can be eaten immediately or simply heated.

Frozen french fries: Usually freezing after light frying, and need to be fried before eating.

Although the final forms are different, the initial processing procedures of these two types of french fries are basically the same.

1. Washing: First, the harvested potatoes are thoroughly washed to remove sand and impurities. This step is the basis for ensuring food safety.
2. Peeling: The potato skin is removed, usually by steam or mechanical means, which is both efficient and maintains the original shape of the potato.
3. Cutting: The peeled potatoes are fed into the cutting machine and cut into uniform french fries. Different markets may have different size requirements, such as wavy French fries.
4. Blanching: Cut fries are blanched in hot water or steam, usually for several minutes. This process helps: destroy enzymes in the potatoes to avoid oxidation and discoloration; improve texture and reduce breakage.
5. Frying: This is a key step in the taste of fries. The degree of frying varies depending on the type of product:For fried finished fries, the frying time is longer to make them ready for consumption. For quick-frozen fries, they are only pre-fried for a short time to form a shell before being frozen for easy storage and reheating.
6. (Optional) Quick freezing: For frozen french fries that require cold chain delivery, they will then quickly enter the freezing tunnel, where the temperature will be reduced to below -18°C in a very short time to lock in moisture and taste.
7. Packaging and storage and transportation: The inspected french fries are automatically packaged and stored in cold storage or room temperature storage, and delivered according to the product type.

In a highly competitive market environment, how to improve the quality, efficiency and attractiveness of french fries is a concern for every manufacturer:

1. Raw material selection: Selecting potato varieties with high starch content and moderate moisture content can better fry out a golden and crispy taste.
2. Process stability: Precise control of the time and temperature of each step, such as blanching and frying stages, is the key to maintaining the consistency of french fries.
3. Oil quality management: Frying oil needs to be replaced regularly to keep it fresh, to avoid affecting the taste or producing harmful substances due to deterioration of oil quality.
4. Differentiation and innovation: Launching products with different flavors, shapes or healthier types (such as low-oil fries, air-fried fries) can better meet the diverse needs of consumers.

If you want to start french fries business, we can supply french fries equipment.