Method for the preparation of instant stir-fried potato strings
First Claim
Patent Images
1. A method for the preparation of pre-packaged instant stir-friable potato strings having a specific gravity of 1.040-1.075 g/ml and a refrigerated shelf life before stir-frying, the method comprising the steps of:
- a. providing potatoes with a specific gravity of 1.040-1.075 g/ml,b. cutting the potatoes of step a) into strings having a cross-sectional area of 20 mm2 or less,c. heating the potato strings of step b) to a temperature of 95-140°
C. for 30-360 s,d. blast chilling the heated potato strings of step c) to 10°
C. or less, in 10 minutes or less,e. packaging the potato strings after step b), c) or d) or during step d),the method being free of contacting the potato strings with oil, wherein the specific gravity of the potato strings remains within 1.040-1.075 g/ml with no significant change during steps b-d of cutting, heating and blast chilling.
2 Assignments
0 Petitions
Accused Products
Abstract
Described is a method for the preparation of instant stir-fried potato strings having a refrigerated shelf life before stir-frying, comprising the steps of providing potatoes, cutting the potatoes in strings having a cross-sectional area of 25 mm2 or less, heating the potato strings, blast chilling the heated potato strings and packaging and storing the potato strings at a refrigerated temperature, the method being free of contacting the potato strings with oil.
-
Citations
18 Claims
-
1. A method for the preparation of pre-packaged instant stir-friable potato strings having a specific gravity of 1.040-1.075 g/ml and a refrigerated shelf life before stir-frying, the method comprising the steps of:
-
a. providing potatoes with a specific gravity of 1.040-1.075 g/ml, b. cutting the potatoes of step a) into strings having a cross-sectional area of 20 mm2 or less, c. heating the potato strings of step b) to a temperature of 95-140°
C. for 30-360 s,d. blast chilling the heated potato strings of step c) to 10°
C. or less, in 10 minutes or less,e. packaging the potato strings after step b), c) or d) or during step d), the method being free of contacting the potato strings with oil, wherein the specific gravity of the potato strings remains within 1.040-1.075 g/ml with no significant change during steps b-d of cutting, heating and blast chilling. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8)
-
-
9. A method for the preparation of pre-packaged instant stir-friable potato strings, the method comprising the steps of:
-
a. providing potatoes with a specific gravity of 1.040-1.075 g/ml, b. cutting the potatoes of step a) into strings having a cross-sectional area of 25 mm2 or less, c. heating the potato strings of step b) to a temperature of 95-140°
C. for 30-360 s,d. blast chilling the heated potato strings of step c) to below the freezing point of water, e. drying the blast chilled potato strings of step d) to a dry matter content of at least 90 w/w %, f. packaging the potato strings after step b), c) or d) or during step d) or e), the method being free of contacting the potato strings with oil, wherein the specific gravity of the potato strings remains within 1.040-1.075 g/ml with no significant change during steps b-d of cutting, heating and blast chilling. - View Dependent Claims (10)
-
-
11. A method for the preparation of pre-packaged instant stir-friable potato strings having a dry matter content of 16-19 w/w % and a refrigerated shelf life before stir-frying, the method comprising the steps of:
-
a. providing potatoes with a dry matter content of 16-19 w/w %, b. cutting the potatoes of step a) into strings having a cross-sectional area of 20 mm2 or less, c. heating the potato strings of step b) to a temperature of 95-140°
C. for 30-360 s,d. blast chilling the heated potato strings of step c) to 10°
C. or less, in 10 minutes or less,e. packaging the potato strings after step b), c) or d) or during step d), the method being free of contacting the potato strings with oil, wherein the dry matter content of the potato strings remains within 16-19 w/w % with no significant change during steps b-d of cutting, heating and blast chilling. - View Dependent Claims (12, 13, 14, 15, 16, 17, 18)
-
Specification