Process for preparing frozen potato or root vegetable strips
First Claim
Patent Images
1. A method of preparing potato strips comprising:
- blanching the strips;
parfrying the strips a first time in oil at atmospheric pressure;
freezing the once parfried strips;
parfrying the strips a second time in oil in a vacuum of about 10 to 20 inches of mercury, the frying oil having a temperature of about 240 to 290°
F., the vacuum being maintained while the strips are introduced into the oil, immersed in the oil, and removed from the oil; and
freezing the twice parfried strips.
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Abstract
An process for preparing frozen potato strips or root vegetable strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiments, the strips are blanched, fried in oil at atmospheric pressure, cooled in air, parfried in oil in vacuum and then frozen.
52 Citations
27 Claims
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1. A method of preparing potato strips comprising:
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blanching the strips;
parfrying the strips a first time in oil at atmospheric pressure;
freezing the once parfried strips;
parfrying the strips a second time in oil in a vacuum of about 10 to 20 inches of mercury, the frying oil having a temperature of about 240 to 290°
F., the vacuum being maintained while the strips are introduced into the oil, immersed in the oil, and removed from the oil; and
freezing the twice parfried strips. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10)
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11. A method of preparing potato strips comprising:
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blanching the strips;
air drying the blanched strips;
parfrying the strips a first time in oil at atmospheric pressure;
freezing the once parfried strips;
parfrying the strips a second time in oil in a vacuum, the vacuum being maintained while the strips are introduced into the oil, immersed in the oil, and removed from the oil; and
freezing the twice parfried strips. - View Dependent Claims (12, 13, 14, 15, 16)
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17. A method of preparing potato strips comprising:
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blanching the strips;
after blanching, parfrying the strips in oil at atmospheric pressure;
after blanching, parfrying the strips in oil in a vacuum;
freezing the strips a first time between the vacuum parfrying and atmospheric parfrying steps; and
then freezing a second time the twice parfried strips. - View Dependent Claims (18)
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19. A method of preparing potato strips comprising:
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blanching the strips;
parfrying the strips a first time in oil at atmospheric pressure;
freezing the once parfried strips;
parfrying the strips a second time in oil in a vacuum of about 10 to 20 inches of mercury, the frying oil having a temperature of about 240 to 290°
F., the vacuum being maintained while the strips are initially exposed to the oil, fried in the oil, and removed from the oil; and
freezing the twice parfried strips. - View Dependent Claims (20, 21, 22)
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23. A method of preparing root vegetable strips comprising:
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blanching the strips;
parfrying the strips a first time in oil at atmospheric pressure;
cooling the once parfried strips;
parfrying the cooled strips a second time in oil in a vacuum; and
freezing the twice parfried strips;
wherein the strips are parfried the first and second times for sufficient durations and at temperatures sufficient to give the frozen strips a solids content by weight of about 36-50%. - View Dependent Claims (24, 25)
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26. A method of preparing root vegetable strips comprising:
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blanching the strips;
after blanching, parfrying the strips in oil at atmospheric pressure;
freezing the parfried strips;
parfrying the frozen strips in oil in a vacuum, the vacuum being maintained while the strips are initially exposed to the oil, in contact with the oil and removed from the oil; and
freezing the twice parfried strips. - View Dependent Claims (27)
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Specification