During World War I, American soldiers ate this kind of French fries in Belgium, which was very delicious and popular. But they naturally called it "French", because the common language in the Belgian army at that time was French, so they thought it was "French fries".
Extended data:
The history of French fries:
1, origin
According to the literature, the earliest record of French fries appeared in Xinqiao District of Paris in 1789. French fries may have been invented in the18th century in the southern Netherlands where Belgium is now located.
2. Step into commercialization
In 1930s, White Castle was looking for snacks to go with hamburgers, and French fries came into commercial view. McDonald's, In-N-Out founded in the 1940s and Burger King in the 1950s also continued this collocation.
3. Standardized production
McDonald's fries are fried with 93% animal oil and 7% plants. McDonald's French fries were a great success and became the standard of fast food industry. Before 1960, vegetable oil was used in most restaurants, and its service life was prolonged by hydrogenation. Interstate Foods, a partner of McDonald's, couldn't afford hydrogenation equipment, so the founder decided to add a lot of butter, and the difference was obvious: French fries were crisper.
During the expansion of McDonald's, the supplier only supplied reddish-brown potatoes, but the quality was still unstable despite indiscriminate soaking and rough processing procedures. After millions of dollars of investment and hundreds of hours of experiments, McDonald's confirmed for the first time that potatoes need to be stored for three weeks to convert sugar into enough starch.
The next standardization problem needs to cover the control of raw French fries and restaurant oil temperature. McDonald's found that frying works best when the oil temperature is controlled at the lowest point plus three degrees. Therefore, stores began to be equipped with electronic sensors to ensure the stability of this "plus three degrees". This technology was later applied to the production of mcnuggets and mcnuggets.
In the 1960s, McDonald's chips had more new technologies. Ken Strong, a food scientist of the company, and Edwin Traisman, a researcher, applied for the national patent of McDonald's quick-frozen potato chips processing technology (US3397993A), which is a method of frying raw potato chips into crispy skin, then quickly freezing them, and then transporting them to the store for final frying. You can get as many standard high-quality ingredients as possible in the potato harvest season, which greatly improves the efficiency of the store and lays an important link standard for French fries processing.
In the 1970s, McDonald's potato suppliers were still upgrading their technology. Steam peeler, potato cutting system and automatic flaw removal equipment make the ingredients undergo the most efficient standardized treatment in every processing link.
4. Formula adjustment
Before 1990, McDonald's used butter as the main frying oil for a long time. 1966, Phil Sokolof founded the National Association of Heart Rescuers, and began to face up to the problem of cholesterol and saturated fat, and McDonald's fries were one of the main concerns of the association. 1990, McDonald's finally announced that it would give up butter and use 100% mixed vegetable oil.
Until 2004, the trans fat content of French fries in the American market was still as high as 2 1%. In 2007, McDonald's officially announced the 3.0 version of French fries, which are also fried with plants, but no longer contain trans fat.
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