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5942269 Method for manipulating cooking medium during cooking operations  
A cooking medium management system and method from manipulating a cooking medium during cooking operations. The system has a controller generating a lock-out signal and a transfer signal, and...
5935631 Reduced calorie fried snacks having a cooling sensation when placed in the mouth  
Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated...
5925393 Method of popping corn  
This invention discloses an automated corn popping apparatus including a kettle, a support arrangement for supporting and operating the kettle, a display arrangement for enclosing the corn popping...
5912041 Canola shortening for food applications  
A shortening comprising a partially hydrogenated plastic canola having a maximum saturated fatty acid content of about 11.7% and suitable for frying foods.
5908648 Method of producing fully cooked and breaded bone-in poultry product  
Methods for producing a fully cooked and breaded bone-in poultry product, such as chicken, in which the steps of pre-dusting, batter, breading and par-frying are performed in advance of full...
5897898 Process for preparing starch hydrolyzate coated potato products  
The present invention provides improved compositions for coating of potato strip products having an as is solids content comprising at least 40% by weight of a hydrolyzed starch characterized by a...
5865890 Batter reclaimer system  
A reclaimer system is provided for collecting and recycling a viscous coating batter in a foods processing line, particularly such as in a production line for making batter coated French fry...
5863586 Feed products and method for production of same  
The invention provides a new feed product, especially a fish feed product in the form of pellets or particles, with high fat content and superior physical properties. The product is made by...
5846589 Process of making a reduced oil snack chip  
A process for preparing a low-oil Masa-based snack chip is disclosed. Baked and proofed chip-shaped masa pieces are introduced in a substantially monolayered array into a continuous flow frier....
5839355 Fryer with cooking medium loss protection and associated methods of protecting fryers  
A fryer having protection against loss of contact between cooking medium and the fryer's heat exchanger provides reduced risk of fire in the fryer's vat. In a preferred embodiment, a fryer has an...
5837305 Process for making bacon bits  
A method of making bacon bits from bacon or bacon ends and pieces. Bacon or bacon ends and pieces are reduced to a first size, cooked sufficiently to bring its water activity level to a first...
5824862 DNA encoding ATP-dependent fructose 6-phosphate 1-phosphotransferase originating from plant, recombinant vector containing the same and method for changing sugar content in plant cells under low temperature  
A DNA encoding cold stable PFK, a recombinant vector which can express a cold stable PFK in a host cell, and a method for changing sugar content in plant cells under low temperature using the...
5798133 Method for making bacon bits from raw bellies  
A method of making bacon bits from raw bellies. The raw bellies are sized to a first size. Then, the sized bellies are mixed with water and curing ingredients to form a product mixture. The...
5786015 Method for producing food grade poultry oil and meal  
A method and apparatus for producing increased protein chicken meal. Scrap chicken parts are loaded into a cooking vat that is 40 feet long by 5 feet wide by 4 feet deep, with a system of moving...
5782170 Method and apparatus for automatically frying food products  
An apparatus for automatically frying food products is disclosed. The apparatus includes a vat (102) containing cooking oil (108). Heating elements (104) heat the cooking oil to the desired...
5776530 Deep fat frying apparatus with automated oil management and methods  
An automated deep fat frying apparatus comprises a plurality of cooking vats in a housing having a filter pan pump assembly. The apparatus has an oil distribution system and a control system...
5773055 Process for preparing a bean flavor  
A process for preparing a fried bean flavor which comprises preparing a bean paste, hydrolysing the bean paste with a proteinase and a carbohydrase, and reacting the hydrolysed bean paste at an...
5759601 Process for preparing fried potato product from dehydrated potato  
This invention is related to a novel process and automatic apparatus for delivering formed, freshly fried potato products from a dehydrated potato granulate. The process includes the steps of...
5759599 Method of flavoring and mechanically processing foods with polymer encapsulated flavor oils  
A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an...
5731024 Continuous filtering and treating device and method with external treating mechanism  
A continuous and concurrent filtering and treating device and method with an external treating device, comprising a filtering mechanism immersed in a fryer filled with cooking oil, a treating...
5721001 Fried food producing method and apparatus therefor  
An object of the present invention is to mass-produce fried food of high quality having no unevenly fried spots by making uniform the amount of cooking oil for frying food fed to food and the...
5718934 Deep frying method  
The invention provides a method of deep frying coated ingredients, while giving high-frequency AC energy to frying oil or spraying water decreased in ORP value, method of suppressing degradation...
5706717 Heating control system for a gas fryer  
The present invention provides a fryer system including a fryer having a vat for containing shortening therein, a heat exchanger disposed within the vat, a heating mechanism for supplying heat to...
5660869 Method of supplying popping oil to a popcorn popping kettle  
An oil supply for popcorn poppers including a reservoir (26) for storing oil (28), a control housing (30) disposed above the reservoir (26), the control housing (30) having an inclined top surface...
5643626 Process for producing kettle-style potato chips  
Potato chips having hardbite texture and flavor characteristics of kettle-fried potato chips are produced in an apparatus comprising a fry kettle with cooking oil circulation and heat transfer...
5637342 Method for cooking bacon  
An apparatus and method are provided for cooking bacon bits which uses a continuous cooker. Bacon and bacon fat are delivered to the cooker which uses an auger to move the bacon from one end of...
5635236 Reduced calorie fried foods  
Compositions useful as high temperature media are disclosed which are blends of fatty acid esters and aliphatic ethers. The fatty acid esters have iodine numbers of at least about 10 and are...
5635234 Method for frying and 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...
5629039 Cooking oil extending process  
A fine mesh filter screen is used in the fry pot of a deep fat fryer to remove all but the finest loose food particles after every cooking cycle, which otherwise burn and shorten the life of the...
5622741 Process for preparing a potato product having an extended hold time  
An extended hold potato product comprising cut potatoes having a starch-based coating, the coating including corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the...
5597600 Treatment of cooking oils and fats with magnesium silicate and alkali materials  
A process for treating cooking oil or fat which comprises contacting cooking oil or fat with magnesium silicate and at least one alkali material, such as, for example, calcium hydroxide. The...
5589213 Dual-stage process for manufacturing potato chips  
A dual-stage process for preparing potato chips having a centralized first stage continuous process for preparing potato slices for indefinite storage and a second stage continuous process for...
5587193 Process for manufacturing fat-enriched foods  
A process for enrichment of animal food with fat is described wherein air cell bubbles are introduced to a highly dense product in the extrusion system by the utilization of carbonation technology...
5580598 Multi-product food cooking system  
Dual zone cooking process and apparatus are provided for cooking a wide variety of different snack food products in a continuous manner, the apparatus being arranged in modular form for conversion...
5576041 Process for producing latticed fried food and product thereof  
Fried food products are produced by feeding a dough to a nip between a pair of contrarotating rollers arranged with their curved surfaces in contact with each other, and each of the rollers has...
5567458 Method and apparatus for automatic adiabatic cooking  
The energy conserving automatic insulated thermal cooker comprises an inner pot having a cover, and an outer insulated container having an insulated cover. The outer container also houses an...
5560950 Free fatty acid removal from used frying fat  
A method for reducing the free fatty acid content of frying facts and oils that comprises heating the flying fat or oil to a temperature of less than about 120° C. and stirring into the heated fat...
5543166 Cooking method and appliance  
A cooking appliance includes a drum for receiving the food articles to be cooked and formed with a plurality of openings smaller than the size of the food articles. The drum is rotatably mounted...
5520944 Process for preparing a bacon product  
A process for the preparation of bacon having improved taste and aesthetic appearance which is suitable for heating in a microwave comprising the steps of: providing slices of uncooked bacon;...
5514405 Frying oil or fat composition  
A frying oil or fat composition employable for producing fried foodstuffs having satisfactory crisp and well acceptable moderate oily or fatty taste comprises not more than 4.0 weight % of an...
5494687 Process for tenderizing meat  
Meat is tenderized in the absence of a tenderizing agent by immersing the meat in a liquid bath and maintaining the bath at a controlled temperature within a range that hastens enzymatic...
5492711 Precooked preservative-free commercial semi-manufactured product for processing to give a crispy food suitable as a snack  
A precooked semi-manufactured product which is free from preservatives and is commercial. It is intended for processing to give a crispy food suitable as a snack and features a) a casing made of...
5486369 Process for preparing shelf-stable, intermediate-moisture potatoes  
Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused...
5486370 Method of continuously filtering cooking oil  
A continuous-filtering fryer apparatus for and process of continuously filtering of cooking oil while cooking having a tank with a bottom and side walls extending from the bottom, an inlet port...
5484617 Process for preparing golden yellow potato pieces and product thereof  
The present invention relates to a process for preparing frozen potato products, wherein raw potatoes are cut into a desired shape. The particular improvement which comprises the present invention...
5431934 Dietary product similar to caviar and method for its production  
A dietary product includes granules having an outer layer of a viscous aggregate-stable emulsion, with the following ratio of components forming the granules, % by mass: TBL...
5393552 Process for producing french fries having an extended holding quality  
A process for preparing frozen 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...
5391384 Process for controlling after-cooking darkening in par-fried French fried potatoes  
Water blanched, cooked potato strips which normally discolor upon exposure to air, are treated with a combination of a calcium ion component and an oxidation inhibitor, to simultaneously complex...
5380189 Method for deydrating vegetive matter  
A method for dehydrating vegetive matter including the steps of heating a liquid medium to a predetermined temperature; applying negative pressure to the liquid medium; and placing the matter to...
5366749 Process and product of making a snack from composite dough  
A process for forming a snack product and a snack formed therefrom with discontinuous characteristics. The process includes forming a first highly cohesive dough and a second less cohesive dough...