Preparing frozen par-fried potato strips
US4317842A · kind A · utility
37Cited by
3References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 2, 1980 |
| Grant date | Mar 2, 1982 |
| Priority date | — |
| Expiry date | Dec 2, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferrably the potato comestible will be heated on a heat transferring apparatus.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.