Process for making french fried potatoes
US4456624A · kind A · utility
23Cited by
12References
31Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 14, 1983 |
| Grant date | Jun 26, 1984 |
| Priority date | — |
| Expiry date | Jan 14, 2003 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of preparing french fried potato strips includes cutting whole potatoes into strips, preheating the strips in water and impinging a high velocity stream of food particles against the strips to embed the same in outer surfaces of the strips. The particle impacted strips are dried, steam-blanched, parfried and frozen. When reconstituted, the potato strips have a crisp, palatable outer surface, a fluffy interior, enhanced flavor and relatively low oil perception.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.