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6572913 Continuous cooking method employing hydrostatic pressure  
A method for cooking food includes heating a liquid cooking medium in a cooking vessel having a “U”-shaped structure having a height is sufficient, with sufficient medium added, to attain a...
6569482 Method for surface treating animal tissue  
A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16...
6558730 Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof  
Fabricated snacks produced from doughs comprising (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of non-potato-based flour, starch, gum, or...
6558725 Method and apparatus for preparing sliced plantains  
The present invention overcomes many of the shortcomings inherent in previous methods and systems addressing the commercial production of fried plantain slices. The improved process comprises a...
6558724 Cooking by enrobing through controlled curtain spillage  
A process for cooking food products, such as battered and breaded pieces of meat, with hot oil by placing the products on a conveyor and passing them through a plurality of descending hot oil...
6534103 Control apparatus and methods for popping popcorn  
Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook...
6528101 Process for heat treating food product  
Proteinaceous food product is heated by spraying the product with a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without...
6521281 Dough compositions made with dehydrated potato flanules  
Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the...
6514554 Process for preparing frozen potato or root vegetable strips  
An process for preparing frozen potato strips or root vegetable strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiments,...
6509053 Process for industrial preparation of vacuum cooked rice  
The present application provides a novel process for the industrial preparation of rice cooked under vacuum, comprising the steps of cleaning, scalding, cooling, draining, drying, frying, mixing...
6497910 Oil absorption retarder  
An oil absorption retarder containing alginic ester and fried foods produced by using the oil absorption retarder. The oil absorption retarder of this invention can efficiently retard oil...
6440477 Method of adding fats and oils to porous fodder  
A method of adding oil and fat to porous feed is disclosed wherein porous feed together with oil and fat are continuously inserted into a partially evacuated chamber of an oil and fat adding...
6436459 Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks  
Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride...
6432465 Dough compositions used to prepare reduced and low-calorie snacks  
Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased...
6403135 Method for form-frying snack food product  
Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between...
RE37706 System of cooking or heating food products with microwaves and hot oil  
The present invention provides a system for cooking and/or heating a food product rapidly with the use of microwave and hot oil heating, which are applied simultaneously during the entire or...
6365214 Cooking oil sponge  
An apparatus for absorbing, containing, immobilizing, transporting and disposing of quantities of used cooking oil and/or other oils and hydrocarbons, comprising decomposed organic matter and/or...
6344225 Generation and stabilization of preferred beef tallow flavors in frying oils  
A frying oil is described which produces fried foods exhibiting a highly preferred flavor profile and flavor stability over the life of the oil. The invention includes a beef tallow fraction...
6330852 Process and a system for distribution, recovery and handling of bulk edible oil and other fluids  
A process of and system for distributing, filtering, storing, recovering, and disposing of bulk edible oil or other fluid. The filtering system having a filter box assembly, superstructure and...
6322831 Basket lifting apparatus, basket lifting hinge, and basket lifting control method  
The invention is a basket lifting apparatus having a supporting beam mounted substantially perpendicular and adjacent to an upper rear edge of a vat and a pair of supporting chamber extending...
6291001 Method for cooking bowl-shaped snack food products  
A method and apparatus for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip...
6287622 Dough compositions made with dehydrated potato flanules  
Dough compositions comprising flanules used to make fabricated products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules...
6235333 Process for preparing potato-based, fried snacks  
Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that...
6235326 Edible snack chip and method of making the same  
A method of forming an edible chip by providing a sheet layer of flexible, edible material, bending the sheet layer about a fold line to define first and second sheet layer walls which abut to...
6228414 Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks  
Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials,...
6228405 Process for preparing storage stable par-fries  
A method for preparing frozen par-fried potato strips comprising about 38% to about 58% moisture which remain fresh tasting after storage at about 0° F. (-17.8° C.). The method comprises peeling,...
RE37147 Method for heating and subsequently supporting or displaying food  
An improved wire rack for supporting food such as chicken in a Henny Penny pressure fryer and subsequently displaying the fried food in either a single bunn pan or a double bunn pan. The improved...
6217923 Method of frying food  
There is provided a fryer, which can restrain an acceleration of oxidation of an oil layer, prevent deterioration of the oil layer caused by fry sediment and carbide and generation of oil smoke,...
6207214 Method and apparatus for manufacturing Korean traditional oil pastries  
An apparatus includes an extruder having mixing screws, a speed reduces, a plurality of barrels, an extrusion die, feed hoppers, a water supply hose, and a CO2 gas supply member, and a conveyer...
6197363 Methods for producing cooked sweetpotato products and compositions thereof  
Methods for producing cooked sweetpotato products suitable for freezing, baking or frying comprising adding to a cooked sweetpotato puree additional edible dry matter, tetrasodium pyrophosphate, a...
6187353 Hot air popcorn machine  
A hot air popcorn machine including a programmable control system for precisely controlling various operating parameters including air flow and air temperature to enable the machine to...
6177116 Potato-based dough composition and chips made therefrom  
Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that...
6149959 Process for preparing dockered potato products  
A process for preparing potato products, such as potato chips, cottage fries, and French fries is provided. The process includes the steps of: placing raw potato slices on a moving conveyor belt;...
6138552 Electric deep fryer and cooking control method therefor  
Electric deep fat fryer comprising a vat (13) disposed in a housing (11) and containing a cooking bath (15), an electric heater (18) adapted to heat the cooking bath, a basket (20) for reception...
6136358 Process for preparing parfried, frozen potato strips  
A process for preparing frozen potato strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiment, the strips are blanched,...
6129939 Method for making bowl-shaped snack food products  
A method for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling...
6123970 Treated peppers products having capsaicinoids removed  
A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an oil. Preferably, the pepper or peppers will be cut in sizes ranging from...
6117463 Process for preparing battered foods  
The present invention provides a commercial process for preparing battered foods. The process produces a fully cooked food product coated with par-fry batter and includes the steps of: providing a...
6113957 Process of coloring french fry potatoes  
The present invention relates to a process of preparing frozen potato products. More particularly, the present invention relates to a process for imparting an improved golden-brown color to frozen...
6106879 Fried food and shortening  
A fat composition is provided containing 55 to less than 95% by weight of diglycerides, in which 55 to less than 93% by weight of the fatty acid groups present are unsaturated fatty acid groups,...
6093435 Process for removing fat substitutes from foods containing same  
A process for removing fat substitutes from food products containing same, particularly fried food products, such as potato chips. The method involves treating a fat substitute-containing food...
6077555 Cooking appliance and method particularly useful for frying or steaming food  
An appliance for cooking food articles includes a receptacle for receiving a quantity of food articles to be cooked, and a sufficient quantity of cooking liquid to only partially immerse the food...
6068872 Vacuum-heat processing method  
The vacuum-heat processing apparatus according to the present invention includes: a vacuum container forming a vacuum chamber; a hopper into which an object to be processed and a processing liquid...
6022572 Apparatus and method for determining load size of food product  
An apparatus and method for determining a load size of a food product in a cooking device is described. The apparatus includes a carrier assembly for receiving a food product; a cooking vessel...
6017575 Dry food product of fermented soybeans  
A dry food product of fermented soybeans, which is prepared by frying fermented soybeans in an oil and removing skins, and which has an average Bacillus natto survival ratio of 1.0×108 to 7.0×108...
6001411 Storage stable par-fries having reduced levels of pyrazine  
A method for preparing frozen par-fried potato strips comprising about 32% to about 52% moisture which remain fresh tasting after storage at about 0° F. (-17.8° C.). The method comprises peeling,...
5993872 Deep fat fryer with ultrasonic rotational basket  
A food cooking apparatus is provided. It includes a first container, and a second container connected to the first container with a passage defined therebetween and communicating with the first...
5976585 Method of making hot dog based food product and food product thereof  
A food product is provided and includes a hot dog having a generally elongate shape with a cylindrical midsection and first and second generally curved ends; and a plurality of cuts extending...
5976607 Water dispersible coating composition for fat-fried foods  
A water dispersible coating composition for fat-fried foods contains a starch, a stabilizing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one...
5955131 Method of sandwiching soft and smooth fluid food as a flat shape with uniform thickness  
A method of sandwiching soft, smooth and fluid food between a top half and a bottom half of a bun includes, first, making the food with thermo-coagulable protein that solidifies due to heat is...