Hot oil pretreatment of fried vegetable products

Details Hot oil pretreatment of fried vegetable products Hot oil pretreatment of fried vegetable products

1983-12-05

1985-03-05

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426637, 426808, A23L 1212, A23L 1216

Patent

active

045031274

ABSTRACT:
A method for the treatment of starchy vegetables, such as potatoes, before frying, wherein unwashed vegetables are heated in edible oil at a temperature below the gelatinization temperature of the vegetable starch before being transferred to the fryer. The method eliminates losses of solids during water washing and carry over of surface water to the fryer. The use of this invention facilitates the production of potato chips, french fries, and other fried vegetables with a higher percentage of recovered solids and a lower percentage of included lipids, while requiring lower energy consumption.

REFERENCES:
patent: 3355299 (1967-11-01), McLaughlin et al.
patent: 3597239 (1971-08-01), Vahlsing
patent: 3846572 (1974-11-01), Nonaka et al.
patent: 3922370 (1975-11-01), Drakash
patent: 3934046 (1976-01-01), Weaver et al.
patent: 4084016 (1978-04-01), Kon et al.
patent: 4140803 (1979-02-01), Panchuk et al.
patent: 4317842 (1982-03-01), El-Hag et al.

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