Process for preparing french fried potato strips with salt content
US5084291A · kind A · utility
12Cited by
10References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 24, 1991 |
| Grant date | Jan 28, 1992 |
| Priority date | — |
| Expiry date | May 24, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for producing french fried potato strips which includes washing and cutting raw potatoes into suitably sized strips. The raw potato strips are steam blanched, immersed in a hot brine solution, partially dehydrated in hot air, par fried in oil, and then frozen. After par frying, the strips have a solids content of about 20 to 45 percent by weight. The frozen french fries are reconstituted by finish frying, and have a sodium chloride content of about 0.5 to 2 percent by weight.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.