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
ApplicationNo. 376592 filed on 01/20/1995
US 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 AGENT426/637Potato
ExaminersPrimary: Corbin, Arthur L.
Attorney, Agent or Firm
Foreign Patent References
International ClassesA23L 001/216
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 SearchPotato
Heating by electromagnetic wave
Product dry in final form
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