Instantized potato products and method of making same

Details Instantized potato products and method of making same Instantized potato products and method of making same

1975-07-14

1978-04-11

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426473, 426510, A23L 1216

Patent

active

040840085

ABSTRACT:
Fresh, whole potatoes are washed, peeled and cut into pieces. The pieces are blanched, treated in a sulfite solution and then partially dehydrated to a moisture content of between about 35-65% by weight. The partially dehydrated slices are then steam cooked and subsequently dehydrated to a shelf stable moisture content of less than 10 percent.

REFERENCES:
patent: 3009817 (1961-11-01), Hendel et al.
patent: 3615724 (1971-10-01), Sech
patent: 3635729 (1972-01-01), Englar et al.
patent: 3725087 (1973-04-01), Miller et al.
patent: 3812274 (1974-05-01), Weaver et al.
patent: 3821446 (1974-06-01), Esbey et al.
Arsdel et al., Food Dehydration, vol. 2, 2nd Ed., 1973, Avi Pub. Co., Inc., Westport Conn., pp. 90, 96-110, 139, 140.

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