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4756916 Process for producing low oil potato chips  
Low oil potato chips are produced by washing potato slices with an aqueous solution and applying oil to the washed slices to at least partially coat the slices with oil. The oil-coated slices are...
4751093 Preparation of fried potato pieces  
The object of the invention is to enable the preparation of fried potato products with improved texture and texture stability.Potato pieces, such as strip-shaped French fries or disc-shaped dinner...
4743455 Method for making potato chips  
A process for blanching deep fat fried potato slices which does not significantly degrade the taste, texture, flavor and/or color of the deep fat fried potato products comprising the steps of...
4741912 Continuous multistage isothermal frying process to produce high crunch potato chips  
A continuous process for frying potato chips to produce a darker crunchy chip having the characteristics of batch type frying, said process using substantially isothermal frying zones.
4740381 Process for preparing plantain and product thereof  
A process for preparing green plantains and the product derived therefrom wherein the green plantain is radially sliced and the core removed. Next, the plantain is immersed in a salted solution...
4732771 Method for removing skins and pits from avocados  
A method and apparatus are disclosed for removing skins and pits from avocados and the like in a process where the avocado is initially held in a split cup, knife means being operated for cutting...
4732081 Device 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,...
4729899 Method for controlled fat injection with steam in a pellet mill  
A fat injection process for a pellet mill includes a plurality of nozzles mounted within the pelleting chamber and adjacent the die and rollers with a steam and fat line connected to each nozzle...
4721625 Process for preparing low oil potato chips  
A process for preparing low fat potato chips comprising frying peeled raw potato chips in oil to produce partially fried potato slices having a moisture content of about 10%-25% by weight,...
4719118 Low calorie dairy snack product  
An expanded low calorie dairy snack food product and method of manufacture is disclosed. The product which consists of water and a dairy product will expand or puff with excellent structural...
4710391 Flavoring method for fried food products  
A process is disclosed wherein a flavoring agent used to flavor fried foods products is encapsulated so that the flavoring agent may be easily removed from oil used to fry the food products. In...
4704290 Deep fat frying method  
A recirculating-type deep fat fryer has a generally rectangular tank, a heat exchanger externally of the tank and a pump and tubing for recirculating fat from an inlet at the tank bottom, through...
4699796 Process for moving food objects through a frying tank  
A small, inexpensive doughnut fryer has a conveyor and separate elevator that are driven from the same shaft without interference with one another. Sprockets for driving the elevator are recessed...
4678424 Controlled fat injection with steam in a pellet mill  
A fat injection system for a pellet mill includes a plurality of nozzles mounted within the pelleting chamber and adjacent the die and rollers with a steam and fat line connected to each nozzle...
4673581 Fried food product fried in synthetic cooking oils containing dicarboxylic acid esters  
Diesters of the formula ##STR1## wherein R1 and R2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or dienyl of from about 12 to about 18 carbon atoms,...
4663175 Method for making a flavored nut product  
A flavored-nut product, made by coating nuts (or other centers) alternately with a liquid mixture (of water, sugar, and modified tapioca) and a solids mixture (of flour, modified corn starch,...
4658709 Multitrack apparatus for frying food  
A double track deep fat food fryer has a cooking vat, a central divider wall dividing the vat into a pair of side-by-side elongate cooking tracks, a dispenser above an upstream end of the vat for...
4650687 Float-frying and dockering methods for controlling the shape and preventing distortion of single and multi-layer snack products  
A method for producing fried snack products of controlled shape comprises introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to travel unsupported through...
4646627 Apparatus for preparing fried potato products  
Apparatus and method for preparing hot food products in portions of predetermined size by rehydrating a dehydrated food product to provide a dough that can be shaped and heated. The apparatus...
4645676 Method of producing filler added in foods  
A method is disclosed for producing filler suitable for addition to foods. Raw material comprising skins, meat, internal organs and, bones of animals, are boiled with steam, charged into a cooker...
4645679 Process for making a corn chip with potato chip texture  
A process for making a corn chip with potato chip texture is described. The chip has increased mouthmelt, crispness, and lightness like potato chips and it is less hard and gritty than standard...
4632838 Process for preparing french fried potato strips  
A method for making french fried potato strips includes peeling and cutting potatoes into raw potato strips. The potato strips are steamed, dried in ambient air, parfried, cool in cold air,...
4628804 Doughnut making machine for moving objects through a frying tank  
A small, inexpensive doughnut fryer has a conveyor and separate elevator that are driven from the same shaft without interference with one another. Sprockets for driving the elevator are recessed...
4626438 Process for making skin-on potato boats  
A method for making skin-on potato boats includes slicing raw potatoes in half along their major diameter to form potato halves with exposed cut surfaces and removing center portions of the potato...
4623544 Constant temperature fryer/cooker assembly  
A fryer/cooker assembly for cooking fast foods and the like at a predetermined constant temperature and without contamination between various types of food products includes a kitchen cabinet...
4622231 Convection food heating  
Disclosed are an improved method and apparatus for heating which enables rapid heating of foods to obtain any one of a number of textures. A fried taste, texture and appearance can be achieved...
4612203 Acidified meat analog products  
This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating loose, cooked ground meat. This invention further relates to an...
4608264 Pretreatment of fried food products with oil containing emulsifiers  
A method for treating sliced or sheeted starchy foods before frying, in which the slices are washed in oil containing emulsifiers such as lecithin before introduction into the fryer.
4603052 Method for oven-heating frozen fried foods  
A disposable tray for heating comestibles to obtain a deep fried appearance and texture of the resultant products by maximizing convective heating of the comestibles and minimizing conductive...
4600593 Method for removing skins from avocados  
A method is disclosed for removing skins from avocados wherein the avocados are immersed in a hot tri-glyceride oil maintained at a temperature in the range of about 275° to 400° F. The avocados...
4595595 Process for simultaneous roasting of nutmeats and pellicle removal  
A process for the removal of pellicle from nut kernels is disclosed which simultaneously roasts the nuts. The process involves immersing the pellicle-covered kernels in a heated fluid at a...
4590083 Process for producing rapid-cooking noodles  
Rapid-cooking noodles can be prepared by adding to a powder mix of necessary ingredients an edible emulsifier which is solid at room temperature and/or an edible oil or fat which is also solid at...
4584931 Apparatus for making potato pancakes  
A mixture of shredded potato, egg, flour, pepper, baking powder and onion are combined to form a potato pancake mixture. Discrete units of the mixture are deposited on a moving grill over a vat of...
4585660 Decompression oil-frying method for food products  
A quick decompression oil-frying method for producing food products. The method comprises uniformly heating a food material to a suitable temperature in an atmosphere of a pressure which ranges...
4567051 Method for producing snacks from dough  
In the production of snacks such as chips from farinaceous dough, the dough is extruded into a ribbon, rope, web or the like which is partially fried and then cut into pieces. The pieces are...
4563358 Composite food product and method for making the same  
An edible composition comprises an integrally extruded net formed of an edible material e.g. a cereal-based, sugar-based or fat-based material. The composition has a novel appearance and...
4560569 Formulation of dough-based fried snack foods  
The addition of a small amount of a lecithin-in-water suspension to the formulation of dough-based fried snack foods improves dough transfer, sheeting and cutting, and significantly reduces...
4551340 Process for preparing frozen par-fried potatoes  
A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or...
4542685 Apparatus for making funnel cakes using a deep fryer  
Funnel cakes are cooked in a pan assembly inserted in a deep fat fryer. A substantially solid bottom of the pan assembly is located 1/2-2 inches, preferably 11/2 inches, below the surface of a hot...
4542030 Process for preparing low calorie french fry product  
A french fry product of low calorie content is prepared by dipping blanched potato strips in a solution containing sodium acid pyrophosphate and caramel, and optionally glucose. The strips...
4537786 Method of preparing low oil fried potato chips  
In a process of manufacturing low oil fried potato chips, potato slices are fried in oil or fat at a temperature of from about 280° F. to about 320° F., and removed from the oil or fat when the...
4525368 Blanching of mushrooms  
A process for blanching mushrooms in which mushrooms are treated with an edible frying oil at a temperature from 120° C. to 220° C. for a period of from 2.5 to 30 seconds and then separated from...
4511583 Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent  
Disclosed are methods for preparing battered and breaded comestibles, e.g., fish, and fried food products prepared therefrom which exhibit reductions in cooking fat absorbed during frying. The...
4510165 Taco shell forming and cooking method  
A machine forms tortillas into cooked taco shells using a conveyor with a plurality of complementary, vertically extending forming elements which shift from a nested to an open condition as the...
4505193 Industrial deep-fryer  
The invention relates to an industrial deep-fryer adapted for cooking successive proportioned amounts of frozen foods. It comprises unique means for filling and draining off the deep-fry pan, a...
4504499 Heat-stabilized, carotenoid-colored edible oils  
Stabilization of carotenoid-containing edible oils at elevated temperatures is accomplished by the use of stabilizing amounts of lauryl thiodipropionate, dilauryl thiodipropionate, a tocopherol...
4504513 Neutral flavored high stability peanut paste  
A highly stable peanut paste for use particularly as an extender to bakery and marzipan products is produced by first pressing blanched peanuts to remove a substantial portion of the natural oil....
4502372 Deep-fryer pan for industrial fryers  
A deep-fry pan for industrial deep-fryers. The pan is hermetically closed during operation to minimize contact between oil contained in the pan and ambient air and to minimize pollution of the...
4503127 Hot oil pretreatment of fried vegetable products  
A method for the treatment of starchy vegetables, such as potatoes, before frying, wherein unwashed vegetables are heated in edible oil at a temperature below the gelatinization temperature of the...
4499113 Process for preparing snack products with expanded coating  
A process for producing a snack product with an expanded coating comprising a core material selected from the group consisting of nuts, beans, seeds, expanded starchy materials coated with fatty...