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3718485 FOOD DEHYDRATION METHOD  
A method for uniformly controlling the amount of medium and moisture residuals in processes for dehydrating particulate comestibles by contact with a heated liquid heat transfer medium within an...
3709698 METHOD OF PREPARING CRISPY FOOD ITEMS  
This is a method of preparing crispy barbecued snouts or snoots, tripe, pig ears and skins including the steps: cut out the two main tendons from the forehead to the tip of the nose of the snouts,...
3649290 COOKING FOOD UNDER PRESSURE  
A process for preparing and cooking food is described wherein the cooking is by pressure cooking in a liquid under pressure greater than atmospheric. The food to be cooked is placed into a...
3645748 POTATO STRIP AND METHOD OF PRODUCING FRENCH FRIED POTATOES  
An uncooked strip of extruded potato mix having an elongated body and a polygonal cross section defined by concave sides of predetermined radius of curvature substantially equal to the mean of the...
3645752 METHOD OF MAKING STABILIZED IMPREGNATED PEANUTS  
Highly stable, flavor impregnated peanuts are produced by first pressing out a substantial portion of the natural oil. The pressed, partially defatted peanuts are then oil roasted to reconstitute...
3637401 HYDROSTATIC FRYING METHOD  
A method and apparatus for continuously pressure frying food items in an open, heated, generally U-shaped column of oil having a depth such that a pressure of not less than 2.5 p.s.i.g., and...
3635722 METHOD OF PRESSURE COOKING FOODS  
Deep fat pressure cooker apparatus including a power-driven cover that coacts with the cooking vessel in the manner of a piston and a cylinder to enable both the closure of the vessel and also the...
3615724 PROCESS FOR PREPARING A DEHYDRATED POTATO PRODUCT DIRECTLY FROM RAW POTATO  
A process for the manufacture of a dehydrated potato product directly from raw potato without requiring the addition of any binder which is suitable for hot oil cooking or frying wherein a slurry...
3615686 SHAPING OF FOODSTUFFS  
A method of forming unit portions of foodstuffs such as reformed shrimp in which the food material is extruded through a nozzle which is of distorted or helical form while in a frozen state and is...
3532508 TREATMENT OF RICE  
3518097 METHOD OF PRODUCING DEHYDRATED FRIED POTATOES  
3512993 PROCESS FOR MAKING A MEAT CHIP  
3510314 METHOD OF PREPARING A BANANA CHIP PRODUCT  
3503747 POTATO CHIPS  
3497363 MEAT CHIP  
3594185 TREATING FULL-FAT,HULL ENCLOSED SOYBEANS  
3698914 METHOD OF PREPARING TEXTURED SNACK FOOD PRODUCTS  
3597227 NOVEL AMYLOSE COATINGS FOR DEEP FRIED POTATO PRODUCTS  
3597239 METHOD OF MANUFACTURING FROZEN OIL-BLANCHED DICED POTATOES SUITABLE FOR PREPARING HASH BROWN POTATOES  
3574638 FRENCH FRIED PRODUCTS AND PROCESS FOR PREPARING  
3573059 METHOD OF PREVENTING THE DETERIORATION OF FRYING OILS IN FRYING APPARATUSES AND A HOOD FOR USE ON SUCH APPARATUSES  
3634397 COMPLETE SHORT-CHAIN ESTERS OF POLYOL MONO-(ACIDIC LIPID) ESTERS  
3816634 CHICKEN COOKING METHOD  
3586510 HELICAL PUMP SYSTEM AND USE IN PROCESSING OF FOODS  
3631025 POLYOL MONO-(ACIDIC LIPID) ESTERS  
3600192 METHOD OF PRODUCING FRIED RICE FOR INSTANT COOKING  
3821449 METHOD OF DEHYDRATING CITRUS PEEL  
3733202 DEEP FAT FRYING PROCESS  
3708311 METHOD OF FRYING  
3597228 METHOD OF PREPARING PRECOOKED POULTRY PIECES  
3706573 FRIED RICE PRODUCT AND PROCESS FOR PRODUCING SAME  
3692531 METHOD OF PREPARING PROTEIN FORTIFIED VEGETABLE PRODUCT  
3734744 METHOD FOR PRESSURIZED COOKING OF FOOD IN HIGH-TEMPERATURE NON-AQUEOUS LIQUID  
3787594 METHOD OF COOKING COMESTIBLES  
3809777 METHOD FOR COOKING FOODSTUFFS  
3486904 PREPARATION OF PREFRIED CEREAL BREADING  
3484252 PRODUCTION OF PUFFED POTATOES  
3460948 COOKING METHOD AND PRODUCT  
3457087 METHOD OF PROCESSING OF PEANUTS  
3436229 METHOD OF COOKING POTATO CHIPS TO INCREASE FLUFFINESS AND PREVENT BROWNING  
3428462 CRACKLINGS AND PROCESS FOR THEIR MANUFACTURE  
3423213 METHOD OF PREPARING VITAMIN A-FORTIFIED FROZEN POTATO PRODUCTS  
3407070 Manufacture of farinaceous-based, amylose-containing food products by means of an extrusion type process  
3397993 Process for preparing frozen french fry potato segments  
3391005 Method for preparation of a fried potato product which has an exterior of crisp ribsand a soft mealy interior  
3353962 Process of making potato chips  
3335015 Method of dehydrating moist materials  
3326692 Method of and apparatus for cooking  
3310881 Apparatus and method for continuous drying  
3272632 Process for converting offal and feathers