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US 8,445,048 B2Granted
Process of manufacturing rapid reconstitution root vegetable products
OwnerDavid Rogers, Michael Sahagianinventors
Life of this patent
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Abstract
The invention relates to a method for producing vegetable products from blanched vegetables, comprising: par frying the blanched vegetables at a par frying temperature and next applying heat and humidity for drying the vegetables.
Claims34
A method for producing rapid reconstitution French fries for reconstitution by finish frying in oil, comprising:
- par frying blanched French fries between 165-190° C., wherein at the end of the par frying step, the French fries have 15-30% weight loss compared to the weight of the blanched French fries;
- next applying heat and controlled humidity for drying the French fries at a dehydrating temperature between 50° C. to 125° C. and a relative humidity between 15% to 80%, producing 0.8-2% weight loss per minute until the French fries have a total weight loss between 40-75%;
- thereby producing the rapid reconstitution French fries for reconstitution by finish frying in oil.
Dependencies are inferred from the claim text.