The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Apr. 12, 1994
Filed:
Jul. 12, 1993
John W Calder, Othello, WA (US);
Linda J Erickson, Newhall, CA (US);
Richard K Pinegar, Moses Lake, WA (US);
Nestec S.A., Vevey, CH;
Abstract
A process for preparing frozen par-fried potato strips which remain crisp for an extended period of time after finish frying. Potatoes which have been cut into strips and blanched are contacted with an aqueous solution having a pH in the range of about 5.5 to 8.5 which contains a hydrolyzed starch product, such as dextrin or maltodextrin. The pH of the aqueous solution is maintained within the desired range by the addition thereto of a basic alkali salt. A conventional chelating agent and reducing sugar may also be included in the aqueous solution. After contact with the aqueous solution, such as by immersion, spraying, and the like, the potato strips are par-fried and frozen, and are prepared for consumption by finish frying. Contacting the blanched potato strips with an aqueous solution containing a hydrolyzed starch product and having a pH in the range of 5.5-8.5 results in the production of par-fried potato strips which upon finish frying have a crisp surface and which retain their crispness for extended periods of time.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile