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5009904 Method for frying comestibles in a microwave oven  
A cooking composition for use in a microwave oven is provided comprised of from about 30 to 95 percent by weight of a frying oil or fat, from about 1.3 to 30 percent by weight of a water or...
5008122 Process and apparatus for continuously removing contaminates from edible cooking oil  
In accordance with the present invention a process and apparatus for removing contaminates from edible cooking oil is provided. A continuous stream of cooking oil at an elevated temperature is...
5004616 Process for preparing microwave-reheatable french fried potatoes and product thereof  
A process for preparing improved french fried potatoes for subsequent reheating in a microwave oven is disclosed in which the potato strips are dust-coated with a thin layer of toasted potato...
5002802 Method of producing flavor infused partially-defatted nuts and product  
The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing partially-defatted nuts with an edible oil, preferably containing a flavoring agent...
5000970 Process for preparing reheatable french fried potatoes  
A process for producing fully cooked french fried potatoes which, when reheated to a suitable consumption temperature, closely simulate the color, texture, aroma, flavor, mouthfeel and total...
4985266 Process for producing fried food  
A process for producing a fried food, which comprises placing a starting material suitably applied with a necessary pretreatment into a fryer filled to an intermediate level with heated oil and...
4980185 Method for making meat products having a reduced saturated fat and cholesterol content  
A method for reducing the cholesterol content and saturated fat content of red meat and fowl is provided. The processing employs a heated unsaturated oil to solubilize the saturated fat and...
4980187 Method for preparing batch-type potato chips  
Potato chips having a flavor, texture and appearance similar to batch cooked chips and decreased oil content are prepared on a continuous basis by depositing freshly sliced potato slices enveloped...
4978542 Method for preparing food having reduced fat content  
The present invention provides a method and apparatus for the preparation of what is commonly known as "fast foods" such as french fried potatoes. The method of the present invention pre-cooks...
4973481 Process for producing rippled snack chips and product thereof  
Corrugated snack food pieces are fabricated from a dough directed through a pair of mated corrugated sheeting rolls. The dough is impressed with the corrugated pattern of the sheeting rolls and...
4970084 Process for making potato-based chip products containing intact non-potato pieces  
Starch-based dough suitable for making fried starch-based chip-type snack foods containing non-potato food pieces, preferably vegetable pieces, that retain their physical integrity during vigorous...
4968516 Method and apparatus for cooking foodstuffs using auxiliary steam  
An apparatus and method for cooking small quantities of low and normal moisture content foodstuffs in a sealed pressurized container by immersing the foodstuffs in a heated liquid cooking medium...
4963378 Method of cooking involving high protein frying batter that eliminates the need for breading and produces crispy and chewy crust  
High quality fried food pieces having crispy and chewy crusts with high protein are obtained without the addition of Protein Isolates when all kinds of food pieces are dipped in a batter...
4956189 Potato chip precooking method  
A potato chip production line has an improved precooking process and apparatus which includes an elongated sluice having a moving stream of heated precooking liquid of a temperature within a...
4933199 Process for preparing low oil potato chips  
A novel process and apparatus is disclosed for producing potato chip products having less than twenty-five weight percent oil based on the total weight of an unseasoned chip. The process requires...
4929461 Process for producing batch type potato chips on a continuous basis  
Potato chips having batch-fried texture and flavor characteristics are produced in a continuous process in a significantly reduced time by conveying potato slices through an initial frying region...
4927653 Sterilized foodstuff preparation  
Solid foodstuffs, such as chips, are sterilized for subsequent aseptic packaging and non-refrigerated storage in a hot fluid medium within a closed reaction vessel, under an applied pressure such...
4923705 Continuous method for making kettle style potato chips  
A continuous method for making potato chips is disclosed. The method comprises conveying uncooked, unwashed potato slices through a pre-frying zone with agitation to form a dehydrated skin on the...
4921720 Method for preparing food items from pig snouts and other similar material  
A method of preparing crispy barbecued snouts, beef tripe or pig ears and skins, and the products thereof, including: in all products trim off excess fat from the lean meat, cover the lean meat...
4919953 Process for preparing a root vegetable coated and fried food product  
A frozen food product is prepared by coating a foodstuff first with an edible heat-settable adhesive fluid and then with a particulate material, and afterwards frying and deep-freezing the...
4917909 Low oil potato chips and process for preparing  
Low oil potato chips which are crisp and flavorful are provided herein. The potato chips of the invention are made by coating suitable potato slices with polyvinylpyrrolidone to provide the potato...
4917908 Reduced oil french fried potato products and process for preparing  
Reduced oil French fried potato products, which have a crisp exterior and a soft interior, are provided herein. The potato products of the invention are made by coating French fry potato pieces...
4913922 Method for treatment of cooking oil  
A method and apparatus arrangement for continuous cooking of food in hot oil with clarification, purification and recycle of oil. Particulates-laden oil from the cooker is passed through a...
4911068 Cooking apparatus  
Cooking apparatus, for example, a pressure fryer having a closed cooking vat, which includes a pressure-control system for terminating pressure introduction into the fryer and for releasing...
RE33174 Heat-processed dehydrated bacteriologically-stable pork rind product and process for preparing same  
A pork rind product capable of storage at ambient temperature and which may be used in the meat industry as a source of protein has a water content of less than 15% by weight, a fat content of...
4900576 Process for preparing parfried and frozen potato products  
A process for preparing parfried and frozen potato products and potato products produced thereby, which when reconstituted by finish frying or microwave oven heating have an organoleptic appeal of...
4900573 Method of inhibiting oil adsorption in coated fried foods using hydroxypropyl methyl cellulose  
A method of preparing a food coating composition which contains hydroxypropylmethylecellulose is disclosed. The composition comprises, hydroxypropyl methylcellulose having from about 27 to about...
4897275 Process for preparing frozen fried food  
A frozen fried food is prepared by coating a food material to be fried with a particle/powder mixture comprising porous particles and a hygroscopic powder at a ratio by weight of 1:10 to 10:1,...
4889733 Method for controlling puffing of a snack food product  
Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering...
4882188 Process for preparing heat treated granular solid food  
The present invention relates generally to a batch process for preparing a heat treated granular solid foodstuff, and more particularly it relates to a process wherein a granular solid food is...
4880652 Method of filtering edible liquids  
The disclosed process provides for the treatment of edible cooking oils with a closed packet containing hydrated filtering material to absorb unwanted constituents.
4877637 Method of treating soybeans  
A method for producing an edible soy nut confection comprising soaking soybeans in water, drying the soaked soybeans, freezing the dried soybeans, and frying the frozen dried soybeans in hot soy...
4870897 Pancake frying apparatus  
Cartridges containing a prefabricated mixture of grated potato, onion, egg, farina, chopped chives, salt and pepper are the source for the raw potato pancakes, which are sliced off from the...
4863750 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...
4861609 Prevention of puffing during frying of expanded snack products  
A process for making fried expanded snack products includes preparing a moist dough principally from solids, such as corn or potato solids. Larger particle size dry food particles, such as wheat...
4857347 Method of dehydrating and puffing food particles  
A method and apparatus for delivering prepared wet fruit and vegetable particles into centripetal confinement under subatmospheric pressure, contacting the particles with heated edible oil until...
4844931 Process for dehydrating and puffing food particles  
Seedless raisins are automatically puffed in large quantities and dehydrated to two percent moisture content in a single-stage vacuum-fry system. Whole grapes, slices of apples, pineapples,...
4844930 Method for making potato chips  
A low temperature continuous frying process is used to make potato chips which are similar in taste and texture to those produced by the slow-cooked batch or kettle process. Potato slices are...
4828858 Process for honey roasting 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...
4828859 Method of and apparatus for processing vacuum fry  
A pretreatment method of frying processing comprises the steps of; dipping a raw material into a sugar solution thereby enabling the material to endure a relatively high temperature; drying-up a...
4810660 Process for producing potato patties  
A hash brown potato patty is formed from fresh potato shreds and a dry binder, deep fat fried and frozen for subsequent reheating in a conventional household toaster. The dry binder is made from...
4808423 Process for preparing a coated foodstuff  
Fresh root vegetables coat a battered foodstuff for a prefried and deep-frozen food product. The vegetables may be coated with a predusting flour. To prepare the food product, the vegetables,...
4801467 Method for preparing potato chips  
An elongated vat of heated cooking liquid such as oil is provided and slices of raw potato are admitted into one end of the tank and moved longitudinally of the latter toward the other end of the...
4800098 Method of preserving potatoes  
This invention is directed to improved process for treating whole unpeeled potatoes and other root stock vegetables prior to the freezing thereof so that when the frozen potatoes are reconstituted...
4795649 Microwave cooking  
The invention relates to a method of cooking or reheating a comestible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave...
4786516 Method of drying meat  
A method of drying raw meat is disclosed wherein the meat is predried by a deep frying treatment under a vacuum and is then vacuum freeze-dried.
4772478 Method for making a hash brown potato patty  
A method for making a frozen hash brown potato patty which can be heated to serving temperature in a conventional pop-up type toaster by the steps of: (a) forming a potato patty from a plurality...
4768426 Oil filter apparatus and method for deep oil pressure cooking apparatus  
Cooking oil is contained within a pressurized pot having a radiant heat to raise the oil temperature to the cooking temperature. An oil reservoir is located adjacent and below the pot, with a...
4764390 Process for making microwavable shaped rice products  
A microwavable shaped rice product made with limited amounts of water, producing cooked rice grains with centers that are not fully hydrated. These shaped rice products are held in frozen storage...
4761294 Process for preparing parfried and frozen potato strips  
An improved process is provided for preparing parfried and frozen French fry potato strips for reconstitution for consumption by finish frying wherein the finish fry time period is substantially...