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5356645 Microwave puffable pork skin product and process for preparing a microwave puffed pork skin product  
Low-fat pork skin pellets can be produced by steam cooking pork skin portions and if necessary oil cooking the steam cooked portions to produce pork skin pellets. The pork skin pellets are then...
5354570 Extended use of filter aid in oil  
Methods for frying food including supplying cooking fluid to a fryer apparatus, frying food in the cooking fluid so that used cooking fluid including degradation products including surfactants are...
5324534 Method of making flavored potato slices  
A flavored potato slice contains even distribution of flavoring, including even distribution of flavoring particles on the surface of the slice. Such potato slice is produced by a process in which...
5320857 Synthetic polyalpha olefin cooking and frying oil  
A synthetic oil for the cooking and frying of foods which includes a hydrogenated oligomer of an alpha olefin having to 20 carbon atoms. The synthetic oil of the present invention is not readily...
5314707 Polyol fatty acid polyester cooking mediums  
A reduced calorie fat composition comprising: (a) from about 50% to about 100% of polyol fatty acid polyesters consisting of a combination of liquid and solid polyol fatty acid polyesters, and...
5312635 Method of making reduced oil content fried food products  
A method of making reduced oil content food chip products, such as potato chips and corn chips, includes circulating liquid carbon dioxide, over the food chip products to extract oil. Reduction of...
5302410 Process for producing frozen par-fried potato strips  
A process for preparing frozen par-fried 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...
5298274 Methods for making tortilla chips and tortilla chips produced thereby  
Tortilla chips having improved flavor, sweetness and textural characteristics, as well as enhanced nutritional values, are provided using a combination of whole kernel dried corn and germinated...
5279840 Method of making reduced fat deep fried comestibles and product thereof  
A method for producing reduced fat deep fried comestibles. The method particularly applies to preparing french fries from whole potatoes. The method involves coating the comestible with a mixture...
5262185 Chicken frying process  
Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are...
5243898 Pressurized fryer device  
A pressurized fryer device adapted to continuously carry out the steps of feeding oil of a predetermined temperature from an oil heater into a pressurized fryer chamber, placing a material to be...
5242699 Process for preparing microwavable French fried potatoes  
A process, and product thereof, for preparing French fried potatoes for heating in a microwave oven without suscepters. The process includes the steps of 1) cleaning, peeling, slicing, and sizing...
5240729 Continuously heat-cooking and shaping method for food  
In a method and apparatus for continoulsy producing a heated roll-shaped food, a horizontal type of cylindrical or bell-shaped heating drum is rotated and heated while coated with a...
5240725 Heating power control method and cooking apparatus  
A method of cooking material to be fried by heating a cooking vessel and a cooking apparatus, wherein detection is made of a temperature of the cooking vessel and also of a temperature increase...
5237139 Microwave oven, a method for excitation of the cavity of a microwave oven, and a wave guide device for carrying out the method  
This invention provides a microwave oven that is supplied with microwave energy through upper and lower feed openings in a side wall of the cavity. A wave guide is provided to feed those openings...
5232721 Deep fried foodstuffs retaining a minimum amount of frying medium and a method for their preparation  
Deep Fried Foodstuffs retaining a minimum amount of frying medium and a method for their preparation The improvement in the method that makes the minimization of oil retention possible comprises...
5206048 Process for manufacturing potato chips  
This invention relates to a process for manufacturing potato chips using chemically treated frozen potatoes which exhibit the good quality of promptly harvested potatoes. Potato slices are dipped...
5204133 Process for preparing sliced potato products  
Sliced potato products are prepared for refrigerated storage and distribution while retaining the characteristics of wholesome, freshly sliced potatoes for a minimum of 45 days. The potatoes may...
5200224 Method of treating fryer cooking oil  
Methods for frying food including supplying cooking fluid to a fryer apparatus, frying food in the cooking fluid so that used cooking fluid including degradation products including surfactants are...
5194278 Fruit-flavored, roasted nuts  
The present invention relates to edible cores, especially nuts (peanuts, cashews, etc.), having a desirable fruit flavoring. More particularly, the invention relates to edible cores which are...
5192572 Method of using silica to decrease fat absorption  
Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to...
5188855 Process for making coated expanded snack product  
A snack product and its method of manufacture including obtaining an expanded farinaceous material initially containing up to 20% by weight moisture, battering and breading the material, and then...
5186967 Method for preparing and cooking potatoes  
A set of holes are drilled into a potato in preparation for cooking to provide a multi-holed potato and potato twirls. Apparatus for forming the multi-holed potato has a gang of parallel drills...
5185168 Method for operating a reduced-pressure multi-fryer system  
A method for operating a plural number of batch type reduced-pressure fryer units, the method including: connecting the fryer units, through a switch means, with vacuum pump lines including an...
5180600 Method for deep-fat frying food products  
Apparatus and methods are disclosed for cooking and indicating the doneness of food products immersed in a hot liquid cooking medium such as deep hot fat. An indicator circuit that cooperates with...
5176933 Substituted succinate esters and low-calorie oils containing them  
Fatty alcohol succinic acid esters of the formula: RCHCH--CH2 --CH(COOR')CH2 (COOR")wherein R is a linear alkyl group of from 5 to 15 carbon atoms, R' and R" can be the same or different and are...
5171600 Process for making low fat snack  
A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to...
5167979 Process for continuously frying food products  
Cooking process and apparatus is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the...
5158799 Process for the production of a dehydrated cooked meat  
A dehydrated meat is obtained by cooking meat in animal fat under atmospheric pressure to a dry matter content of at least 60% by weight, predrying the cooked meat, granulating the predried meat...
5141760 Electric deep fat frying method  
A deep fat frying system has heating elements controlled by triacs operated in the zero switching mode by a programmed digital processor. The triacs are switched, and thus power is delivered to...
5137745 Process for preparing shaped grain products  
The present invention relates to a process for making a shaped cereal grain product that has a surface crust and an appearance of fully cooked but intact grains and/or pieces of grains joined...
5137740 Continuous food processing method  
Cooking process is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature...
5133786 Method and apparatus for minimizing odor during hot oil food cooking  
A method and apparatus for cooking foods such as donuts and pastries in hot oil with new steps and structure being provided to minimize airborne cooking oil and aeromatic odors. The method...
5132127 Process for preparing an extruded food product  
A process for making a shelf-stable food product comprises blending a high moisture material that provides flavor and substantially all of the moisture to the stack food product with one or more...
5132126 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;...
5126152 Method of coating foods with an edible oil barrier film and product thereof  
A method is described for reducing the amount of oil absorbed into a food during hot oil frying. The method involves coating the food, prior to deep fat frying with a protein latex which forms a...
5112633 Automatic stirring of batch fried food products  
A food chip cooking process in which uncooked food slices are propelled airborne over the cooking vat in a batch, are stirred and submerged to urge the batch from one end of the vat to the other...
5102674 Deep fat cooking process  
A process to control and regulate the temperature of a cooking medium in a deep fat fryer having a receptacle used for batch frying of food. The process includes inputting a desired set cooking...
5100684 Process of using silica to decrease fat absorption  
Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to...
5079020 Method of cooking food products in a vertical orientation  
A process for cooking, in a cooking fluid, food products which lose a portion of their moisture content as vapor during the cooking cycle is provided. The food products are spaced and oriented so...
5068115 Method for cleaning edible oils using an immersible packet containing citrus peels and a packet for cleaning edible oils  
The invention is a packet for the cleansing of edible oils, and a method of using that packet. The packet comprises a sealed enclosure formed of a porous or perforated, polymeric material. The...
5066505 Cooking method and apparatus  
Cooking apparatus characterized in that it comprises reservoir means (66) for cooking fluid, cooking fluid spray means (76), means (78, 80, 82) for transferring cooking fluid from said reservoir...
5061499 Honey roasted nuts  
Nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by coating raw nuts with an adhesive solution containing honey, followed by a...
5061507 Potato-based foodstuff and process for making same  
The present application discloses processes for making novel foodstuffs from ingredients comprising potato materials and protein. The novel foodstuffs produced by these processes are rapidly...
5059435 Process for making a starch coated potato product  
A process for preparing frozen coated potato products is disclosed. Raw potatoes are washed, cut blanched, and partially dehydrated. The cut potatoes are then coated with an aqueous starch slurry....
5045335 Method for improving the flavor characteristics of potato products  
A method for improving the flavour characteristics of potato products which are to be fried, which comprises treating the potato product before frying with a flavour mixture consisting essentially...
5045200 Apparatus and method of filtering fatty acids from cooking oil  
A device for removing free fatty acids from cooking oil is formed by a pair of superposed reservoirs having a screen and filter pad provided partition dividing the reservoirs from each other...
5034232 Flavored imitation meat protein material and fried product thereof  
A flavored imitation meat protein material having a fibrous structure is produced by cooking an aqueous mixture of a protein raw material, a flavor material and optionally egg white with a...
5032412 Food product and method of making it  
A food product comprising a prepared mixture of shredded potato and shredded cheese can be used as a substitute for the bread dough base in pizza. The product can be used immediately, or can be...
5019412 Method and apparatus for manufacturing dried foods  
A method and an apparatus which can manufacture dried foods giving the person who eats the dried foods a soft-dried and spongy feeling pleasant to the palate by evaporating the greater part of the...