Process for preparing shelf-stable, intermediate-moisture potato

Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave

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426321, 426637, A23L 1216, A23L 1217

Patent

active

054846161

ABSTRACT:
Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. (93.3.degree. C.) where the solution contains at least 5% sodium chloride and at least 10% glycerol.

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