Food or edible material: processes – compositions – and products – Processes – Heat treatment of food material by contact with glyceridic...
Patent
1994-12-27
1997-12-23
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Processes
Heat treatment of food material by contact with glyceridic...
426637, A23L 1217
Patent
active
057005087
ABSTRACT:
A process for the manufacture of fried potatoes by using as a raw material potato pieces having a specific gravity of 1.070-1.085 and cut into a thick square pillar or corrugated form. The process includes the steps of cutting a potato having said specific gravity into pieces, dipping the pieces into hot water at a temperature of 60.degree.-70.degree. C. for 5-10 minutes to blanch the same, primary frying the blanched pieces in an edible oil kept at a temperature of 160.degree.-190.degree.C., immediately freezing the fried pieces at a temperature not higher than -20.degree.C., secondary frying the frozen pieces in an edible oil kept at a temperature of 170.degree.-190.degree.C., and drying the fried pieces to obtain final products which have a moisture content of 0.5-5.0% by weight and an oil content of 30-35% by weight.
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Makishima Shinichi
Mochizuki Keizo
Corbin Arthur L.
Meiji Seika Kaisha Ltd.
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