Float-frying and dockering methods for controlling the shape and preventing distortion of single and multi-layer snack products
US4650687A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 5, 1986 |
| Grant date | Mar 17, 1987 |
| Priority date | — |
| Expiry date | Feb 5, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/19
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for producing fried snack products of controlled shape comprises introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to travel unsupported through the oil while frying to a set shape. The shallow depth of the oil prevents the pieces from overturning in the oil while frying, so they form a controlled shape. In one embodiment, a two-layer sheeted dough is formed from dissimilar potato-based dough layers adhered and cut into layered dough pieces introduced into the shallow oil depth. The first layer is on the bottom and the second layer is at the top of each dough piece. The layered dough pieces maintain their original orientation in the shallow oil depth as they fry to form a fried potato skin product having a convexly curved upper layer and a concavely curved bottom layer. The dough pieces are partially fried in the shallow oil depth to set the curved shape, after which the partially fried pieces are finish-fried in a greater depth of frying oil. The technique of preventing overturning in the fryer includes maintaining smooth oil flow through the shallow portion of the fryer and controlling the velocity of the pieces passing through tha…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.