Method for making potato chips having batch-fried texture and flavor

Potato chips having texture and flavor characteristics of batch-fried potato chips are produced in a continuous process by conveying potato slices from an initial frying region having a temperature of from about 240 DEG F. to about 320 DEG F. through an intermediate frying region of decreasing oil t...

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Bibliographic Details
Main Authors KINZBACH; JEFFREY, PAWLAK; JANUSZ Z
Format Patent
LanguageEnglish
Published 05.09.1989
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Abstract Potato chips having texture and flavor characteristics of batch-fried potato chips are produced in a continuous process by conveying potato slices from an initial frying region having a temperature of from about 240 DEG F. to about 320 DEG F. through an intermediate frying region of decreasing oil temperature to a final frying region having a temperature of from about 210 DEG F. to about 290 DEG F., where the chips are continuously removed from the frying oil.
AbstractList Potato chips having texture and flavor characteristics of batch-fried potato chips are produced in a continuous process by conveying potato slices from an initial frying region having a temperature of from about 240 DEG F. to about 320 DEG F. through an intermediate frying region of decreasing oil temperature to a final frying region having a temperature of from about 210 DEG F. to about 290 DEG F., where the chips are continuously removed from the frying oil.
Author PAWLAK; JANUSZ Z
KINZBACH; JEFFREY
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Snippet Potato chips having texture and flavor characteristics of batch-fried potato chips are produced in a continuous process by conveying potato slices from an...
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SubjectTerms FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Title Method for making potato chips having batch-fried texture and flavor
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