Preparation of par-fried potato pieces
US4447459A · kind A · utility
Inventors
Key dates
| Filing date | Mar 15, 1983 |
| Grant date | May 8, 1984 |
| Priority date | — |
| Expiry date | Mar 15, 2003 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The objects of the invention are to enable the preparation of fried potato products which retain their crispy texture for extended periods of time and to prepare fried potato products with improved color control. Potato pieces, such as strip-shaped french fries or disc-shaped dinner fries, remain crisp longer after finish frying if the surface skin, which is formed during par-frying, is disrupted prior to finish frying. The surface of the potato pieces can be disrupted in any manner, either prior to or after freezing. To better control the color of the finish-fried potato pieces, the potato pieces can be quenched in cold salt water after blanching or blanched in salt water.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.