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US 7,108,878 B2Granted
Process for making microwavable French fries
AssigneeProMark Brands Inc.
InventorsLinda E. Tiffany, Patricia A. Mason, Gary Neff
Life of this patent
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Abstract
A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for the potato pieces is formed from a single-piece blank provided with a pair of microwave susceptor surfaces and reinforced corners. A removable lid contacts the potato pieces during microwave reconstitution.
Claims8
A process for making elongated potato pieces adapted for microwave reconstitution comprising the steps of:
- processing elongated potato pieces to a total solids in the range of 40 to 50% by weight;
- freezing the elongated potato pieces;
- applying oil to the frozen potato pieces, where the oil is solid at temperatures at and below 32° F. and is liquid at temperatures at and above 50° F.;
- and then
- coating the frozen potato pieces with encapsulated salt so that the oil adheres the encapsulated salt to the potato pieces, where the encapsulated salt comprises 0.8 to 1.5% by weight of the potato pieces.
2 more elements
Dependencies are inferred from the claim text.