Food or edible material: processes – compositions – and products – Addition of dye or pigment – including optical brightener
Patent
1993-12-20
1995-02-28
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Addition of dye or pigment, including optical brightener
426268, 426509, 426510, 426637, A23L 1217
Patent
active
053935446
ABSTRACT:
The process for preparing fat-free frozen french fry style potatoes utilizes the steps of: preheating raw peeled potatoes; cutting the preheated and peeled potatoes; blanching the preheated, peeled and cut potatoes to remove excess sugars, to gelatinize starch, to remove the gelatinized starch, and to inactivate the enzymes during subsequent handling, freezing, and holding periods; drying the preheated, peeled, cut, and blanched potatoes; then freezing the reheated, peeled, cut, blanched and dried potatoes; and for convenient handling, packing the frozen potatoes in selected containers which are kept within frozen storage volumes until used in preparing a meal.
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Smith, Potatoes: Production, Storing, Processing, 2d ed., 1977, pp. 693-699 & 715.
Hannah Scott C.
Yanda David J.
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