Process for deep-fat cooking
Patent 4020189 Issued on April 26, 1977. Estimated Expiration Date: 
April 26, 1994. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
April 26, 1994. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 1707786 2836493 2855308 3026885 3149978 3641924 3733202 InventorsAssigneeApplicationNo. 05/592365 filed on 07/02/1975US Classes:426/438, Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.426/523, Cooking, e.g., broiling, baking, etc.99/405For buoyant materialExaminersPrimary: Yudkoff, NormanAssistant: Mullen, Martin G. Attorney, Agent or FirmAbstractA new process for the continuous deep-fat cooking of a food to produce a processed comestible wherein the food is passed through an elongated cooking zone. Hot cooking oil is introduced and withdrawn from the cooking zone at a plurality of points to produce hydraulic effects which insure proper contact of the food with the cooking oil.Said cooking oil is continuously flowed upwardly through a plurality of spaced points dispersed over the entire bottom surface of the entrance end of the cooking zone and continuously withdrawn downwardly downstream therefrom. Withdrawn oil may be reintroduced directly without being reheated at a point downstream of the point of withdrawal in addition to being recycled to the source of heated cooking oil.Field of SearchHeat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.Farinaceous cereal dough or batter product, e.g., doughnut, etc. To puff or form pore Including water treatment Basic ingredient is starch based batter, dough product, etc. Noncereal base Including heating or dehydration By roasting, toasting, or browning With fluid current conveying or suspensions of treated material Heating above ambient temperature Cooking, e.g., broiling, baking, etc. STARCH BASE SNACK PRODUCT | |
