Process for making microwavable French fries

Details Process for making microwavable French fries Process for making microwavable French fries

2006-09-19

2006-09-19

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Including surface coating with liquid or plastic

C426S102000, C426S295000, C426S438000, C426S441000, C426S637000

Reexamination Certificate

active

07108878

ABSTRACT:
A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for the potato pieces is formed from a single-piece blank provided with a pair of microwave susceptor surfaces and reinforced corners. A removable lid contacts the potato pieces during microwave reconstitution.

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