Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Dry flake – dry granular – or dry particulate material
Patent
1983-01-14
1984-06-26
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Dry flake, dry granular, or dry particulate material
426102, 426273, 426295, 426438, 426637, 426808, A23L 1216
Patent
active
044566247
ABSTRACT:
A method of preparing french fried potato strips includes cutting whole potatoes into strips, preheating the strips in water and impinging a high velocity stream of food particles against the strips to embed the same in outer surfaces of the strips. The particle impacted strips are dried, steam-blanched, parfried and frozen. When reconstituted, the potato strips have a crisp, palatable outer surface, a fluffy interior, enhanced flavor and relatively low oil perception.
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Doenges Michael G.
Glantz Jerome J.
Corbin Arthur L.
Lamb-Weston, Inc.
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