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US 5,700,508 AGranted
Process for the manufacture of fried potatoes
AssigneeMeiji Seika Kaisha, Ltd.
InventorsShinichi Makishima, Keizo Mochizuki
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AssigneeMeiji Seika Kaisha, Ltd.
InventorsShinichi Makishima, Keizo Mochizuki
Estimating the term…
A process for the manufacture of fried potatoes by using as a raw material potato pieces having a specific gravity of 1.070-1.085 and cut into a thick square pillar or corrugated form. The process includes the steps of cutting a potato having said specific gravity into pieces, dipping the pieces into hot water at a temperature of 60.degree.-70.degree. C. for 5-10 minutes to blanch the same, primary frying the blanched pieces in an edible oil kept at a temperature of 160.degree.-190.degree.C., immediately freezing the fried pieces at a temperature not higher than -20.degree.C., secondary frying the frozen pieces in an edible oil kept at a temperature of 170.degree.-190.degree.C., and drying the fried pieces to obtain final products which have a moisture content of 0.5-5.0% by weight and an oil content of 30-35% by weight.
A process for the manufacture of fried potatoes wherein the fried potatoes can be marketed without a need for refrigeration, which comprises the steps of cutting potatoes into pieces, wherein the potatoes have a specific gravity of 1.070-1.085, blanching the pieces by dipping the same into hot water at a temperature of 60.degree.-70.degree. C. for 5-10 minutes, primary frying the blanched potato pieces in an edible oil at a temperature of 160.degree.-190.degree. C., immediately freezing the fried pieces by exposing the same to a temperature not higher than -20.degree. C., secondary frying the frozen potato pieces in an edible oil at a temperature of 170.degree. to 190.degree. C., and drying the resulting fried pieces to bring their moisture content and oil content to 0.5-5% by weight and 30-35% by weight, respectively.
A process for the manufacture of fried potatoes wherein the fried potatoes can be marketed without a need for refrigeration, which comprises the steps of cutting into pieces washed and pared potatoes having a specific gravity of 1.070-1.085, blanching the potato pieces by dipping the same into hot water at a temperature of 60.degree.-70.degree. C. for 5.times.10 minutes, primary frying the blanched potato pieces in an edible oil at a temperature of 160.degree.-190.degree. C. to bring their water content to 69-72% by weight, immediately freezing the fried pieces by exposing the same to a temperature not higher than -20.degree. C., secondary frying the frozen pieces in an edible oil at a temperature of 170.degree.-190.degree. C. so as to bring their moisture content to 8-12% by weight, and drying the resulting fried pieces to bring their moisture content and oil content to 0.5-5% by weight and 30-35% by weight, respectively.
Dependencies are inferred from the claim text.