Method for making potato chips having batch-fried texture and fl

Details Method for making potato chips having batch-fried texture and fl Method for making potato chips having batch-fried texture and fl

1986-05-07

1989-09-05

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

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

426441, A23L 1217

Patent

active

048637505

ABSTRACT:
Potato chips having texture and flavor characteristics of batch-fried potato chips are produced in a continuous process by conveying potato slices from an initial frying region having a temperature of from about 240.degree. F. to about 320.degree. F. through an intermediate frying region of decreasing oil temperature to a final frying region having a temperature of from about 210.degree. F. to about 290.degree. F., where the chips are continuously removed from the frying oil.

REFERENCES:
patent: 2207316 (1940-07-01), Ferry
patent: 2855308 (1958-10-01), Buechele et al.
patent: 3885056 (1975-05-01), Smith et al.
patent: 3998975 (1976-12-01), Liepa
patent: 4020189 (1977-04-01), Wright et al.
patent: 4272554 (1981-06-01), Schroeder et al.
patent: 4277510 (1981-07-01), Wicklund et al.
patent: 4363823 (1982-12-01), Kimura et al.
patent: 4537786 (1985-08-01), Bernard

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