Method for preparing deep-frozen vegetables pieces
AssigneesXinir Bvba, 24Hournames.Com NV, Brammies Bvba
InventorsBart Lamaire, Jose Lamaire, Bram Lamaire
Life of this patent
Estimating the term…
Abstract
Method for preparing deep-frozen vegetable pieces, preferably potato pieces such as french fries, comprising of bringing the vegetable pieces into brief contact with an inert substance which has a temperature which is sufficiently low and for a period of time which is sufficiently long to impart to the outer layer of the vegetable pieces a temperature which is <0° C. while an inner part of the vegetable piece has a temperature which is >0° C.; slowly freezing the vegetable pieces until the pieces are fully deep-frozen by bringing the vegetable pieces into contact with air.
Claims14
A method for preparing deep-frozen potatoes, comprising the steps of:
- leaching or boiling potato pieces;
- forming the potato pieces into a shape to obtain French fried shaped potatoes comprising an outer layer with a thickness of less than 1 mm and an inner part;
- said French fried shaped potatoes being beam shaped with a width and thickness of 7 mm to 14 mm;
- spraying an inert substance having a temperature lying between −20° C. and −200° C. onto the leached or boiled French fried shaped potatoes, for a period of time which is between 10 seconds and 7 minutes and sufficient to impart to only the outer layer of the French fried shaped potatoes a temperature which is <0° C. and which freezes the outer layer, while maintaining the inner part of the French fried shaped potatoes at a temperature which is >0° C.;
- and
- deep freezing the French fried shaped potatoes which have been sprayed with the inert substance by bringing the sprayed French fried shaped potatoes into contact with air until the French fried shaped potatoes are fully deep frozen, wherein said deep frozen French fried shaped potatoes are without fat and are suitable for deep-frying.
A method for preparing deep-fried French fries, comprising:
- leaching or boiling potato pieces;
- forming the potato pieces into a shape to obtain French fried shaped potatoes comprising an outer layer with a thickness of less than 1 mm and an inner part;
- said French fried shaped potatoes being beam shaped with a width and thickness of 7 mm to 14 mm;
- spraying an inert substance having a temperature lying between −20° C. and −200° C. onto the leached or boiled French fried shaped potatoes, for a period of time which is between 10 seconds and 7 minutes and sufficient to impart to only the outer layer of the French fried shaped potatoes a temperature which is <0° C. and which freezes the outer layer, while maintaining the inner part of the French fried shaped potatoes at a temperature which is >0° C.;
- deep freezing the French fried shaped potatoes which have been sprayed with the inert substance by bringing the sprayed French fried shaped potatoes into contact with air until the French fried shaped potatoes are fully deep frozen, wherein said deep frozen French fried shaped potatoes are without fat and are suitable for deep-frying;
- and
- deep-frying the fully deep-frozen French fried shaped potatoes to form said deep-fried French fries.
Dependencies are inferred from the claim text.