Processing method for microwavable french fries

Details Processing method for microwavable french fries Processing method for microwavable french fries

2006-08-16

2011-10-04

Dye, Rena (Department: 1782)

Food or edible material: processes, compositions, and products

Treatment of packaged product by electrical or wave energy

C426S107000, C426S243000, C219S730000, C219S732000

Reexamination Certificate

active

08029839

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 reconstitute.

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