Process for preparing potato granule coated french fried potatoes
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Jun 5, 1990
Issued Date -
N/A
app pub date -
Sep 23, 1988
filing date -
May 12, 1988
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A process for producing highly palatable french fried potatoes which are prepared for serving by reheating in a conventional microwave oven is disclosed. The potato strips closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants, i.e., by deep fat frying. The process includes dust-coating blanched potato strips with granules derived from potato products, and thereafter finish frying the dust-coated potato strips in fat or oil until the moisture content of the potato strips is from about 20 to about 42 percent by weight and preferably cooling the fried potato strips. Thereafter, the potato strips are reheated in a conventional microwave oven.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully