PROCEDURE FOR PREPARING FRENCH FRIES AND FRENCH FRIES OBTAINED BY SAID PROCEDURE (Machine-translation by Google Translate, not legally binding)

• Main Author: CAPDEVILA ESPEJA, ANTONIO
• Format: Patent
• Language: English; Spanish
• Published: 06.04.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Procedure for preparing French fries, which includes the following stages in the central kitchen: - subjecting the potato to a heat treatment of single layer immersion cooking, sous vide cooking or steam cooking, - subject the potato to a scan to record its shape and size, - determine on the potato model the position of some cuts, - determine on each portion the position of a hole with a single entrance hole, - perform the mechanical emptying of the gaps, recovering a cover for each gap, - inject a filler in each hole and covered with the lids, - perform the mechanical cutting of the potato in the predetermined portions, - make a prefrito of the portions, - cooling and deep-freezing the stuffed and pre-fried portions, and - pack the already frozen portions; comprising a preparation stage at the place of consumption, which comprises heating the portions. (Machine-translation by Google Translate, not legally binding) Procedimiento para preparación de patatas fritas, que comprende las siguientes etapas en cocina central: - someter a la patata a un tratamiento térmico de cocción por inmersión monocapa, cocción al vacío o cocción al vapor, - someter a la patata a un escaneo para registrar su forma y tamaño, - determinar sobre el modelo de patata la posición de unos cortes, - determinar sobre cada porción la posición de un hueco con un único orificio de entrada, - realizar el vaciado mecánico de los huecos recuperando una tapa para cada hueco, - inyectar un relleno en cada hueco y tapados con las tapas, - realizar el corte mecánico de la patata en las porciones predeterminadas, - realizar un prefrito de las porciones, - enfriar y ultracongelar las porciones rellenas y prefritas, y - envasar las porciones ya ultracongeladas; comprendiendo una etapa de preparación en el lugar de consumo, que comprende calentar las porciones.