Process for preparing low fat potato chips and shoestring potato

Details Process for preparing low fat potato chips and shoestring potato Process for preparing low fat potato chips and shoestring potato

1991-06-10

1993-03-16

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426637, A23L 1217

Patent

active

051942771

ABSTRACT:
A process for preparing potato chips and shoestring potatoes in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato to produce a plurality of potato slices or strips of the desired configuration and microwave heating the slices or strips for a period of about six to nine minutes to produce a product having substantially the same flavor, color and crispness as deep-fried potato chips or shoestring potatoes. The potato slices or strips can be steamed or baked prior to microwave heating to reduce the microwave heating time by about fifty percent.

REFERENCES:
patent: 3881028 (1975-04-01), Capossela et al.
patent: 4283425 (1981-08-01), Yuan et al.
patent: 4906483 (1990-03-01), Kloos
patent: 4919965 (1990-04-01), Childers
patent: 5049711 (1991-09-01), August

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