Process for preparing shelf-stable, intermediate-moisture potatoes
January 20, 2015. 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 2498024 3881028 Production of semiprocessed fried potato pieces for preservation at room temperature Intermediate mositure frozen foods Preparation of par-fried potato pieces Process for preparing low calorie french fry product Method for preparing par-fried sliced potato products and product thereof Process for preparing french fried potato strips Preparation of fried potato pieces Method of manufacturing dried rice InventorsAssigneeApplicationNo. 376592 filed on 01/20/1995US Classes:426/242, Product dry in final form426/321, INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT426/637PotatoExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmForeign Patent References
International ClassesA23L 001/216A23L 001/217 AbstractShelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200° F. (93.3° C.) where the solution contains at least 5% sodium chloride and at least 10% glycerol.Field of SearchPotatoHeating by electromagnetic wave Product dry in final form To cook And subsequent heat treatment of dehydration With size reduction, e.g., mashing, cutting, etc. INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT | |
