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RE31819 Chip separating from a fried ribbon  
Method and apparatus for preparing a chip-type snack is disclosed. A dough is prepared and sheeted. An elongated shaped ribbon of connected dough pieces is cut from the dough sheet. The ribbon is...
4491602 Apparatus and process for cooking food  
An apparatus and process is provided for cooking food which comprises advancing the food through a cooking oil bath in a tank. The oil is circulated by jet tubes through the tank at high speed to...
4489646 Automatic french frying machine  
A consumer operated frying machine receives food in open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for...
4457947 Automatic cooking method  
A consumer operated frying machine receives food in an open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for...
4456624 Process for making french fried potatoes  
A method of preparing french fried potato strips includes cutting whole potatoes into strips, preheating the strips in water and impinging a high velocity stream of food particles against the...
4447459 Preparation of par-fried potato pieces  
The objects of the invention are to enable the preparation of fried potato products which retain their crispy texture for extended periods of time and to prepare fried potato products with...
4442761 Apparatus for making pastry products  
This invention relates to methods and apparatus for producing bakery goods, and in one embodiment useful in producing so-called rosettes, comprises forming means for forming the desired shape from...
4436757 Cryogenic process for decortication and hulling of sunflower seeds  
Disclosed are methods for decorticating and for hulling sunflower seeds with cryogenic liquid gases such as liquid nitrogen. The sunflower seeds are immersed in the liquid gas for up to an hour to...
4427706 Method for heating par-fried, batter-coated frozen foods  
A method and tray assembly is provided for heating, in a conventional household oven, batter-coated and par-fried frozen comestibles conveniently supported or held in a substantially vertical...
4421770 Method of preparing high protein snack food from egg protein  
A high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting...
4419375 Process for forming a potato patty  
A potato patty is made from cooked or blanched shredded potatoes and a natural potato binder. The binder is made from cooked or blanched potatoes in which the gelatinized starch naturally present...
4396637 Powdered gluten composition, processes for the production thereof and uses therefor  
A dry modified vital gluten composition which includes vital gluten modified by dispersing wet vital gluten in a food grade hydrophobic liquid in the presence of an edible emulsifier, reducing the...
4392420 Recirculating hot oil cooking apparatus  
A recirculating hot oil cooking apparatus for animal or vegetable product pieces which includes flow direction altering mechanisms in front of and behind the product entry zone of the cooker to...
4389424 Production of semiprocessed fried potato pieces for preservation at room temperature  
Potato pieces or strips prepared by washing, peeling, and cutting raw potatoes are immersed in an aqueous solution of an antioxidant and a texture enhancing agent, washed, drained, prefried for...
4386559 Apparatus for continuous preparation of reconstitutable batter-coated comestibles  
An apparatus and method is disclosed for continuously preparing a partially-fried, batter-coated, frozen comestible product, such as a fish filet, having a novel ridged batter topography. The...
4372980 Method of operating a pressure fryer  
A pressure fryer having a vessel adapted to cook a food product within a bath of cooking oil. Means are provided for detecting the presence of water in the vessel and the bath and for...
4366749 Apparatus for processing food products  
Method and apparatus is disclosed for processing food products such as potato chips and the like. A frying medium mist is contained in a vat in which the water vapor or steam being released from...
4366182 Method and installation for roasting and grilling skin-covered meat product, such as poultry and particularly chicken  
A skin-covered meat product, such as poultry and especially chickens, is roasted and grilled in a cassette-oven installation with a roasting oven, a spray box and a grilling oven. First the skin...
4363823 Method of frying foods in the presence of a spice antioxidant  
Fried foods are produced by adding an antioxidant to a frying oil and then frying a desired food stuff therein at 100°-250° C. The antioxidant is obtained by subjecting a starting material,...
4359482 Fluid shortening composition having anti-gumming properties  
A fluid shortening useful in the pan frying or griddling of foodstuffs is described. The composition comprises an edible triglyceride base fat wherein the acyl groups have from 16 to 22 carbon...
4357862 Apparatus for the continuous production of fried dough crusts  
Apparatus for the continuous production of fried dough crusts is disclosed in which the dough pieces are retained between a pair of endless conveyors, one above the other, the upper conveyor being...
4342788 Method of cooking chicken parts  
Fresh chicken parts are fried by cooking battered chicken parts in hot cooking oil at a temperature of 340°-400° F. for a period of time, such as 3 to 8 minutes, sufficient to dehydrate and brown...
4325295 Apparatus for preparing french fried potatoes  
A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion...
4317842 Preparing frozen par-fried potato strips  
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...
4298627 Potato treats  
A natural food product, in the form of potato snacks or treats, is disclosed. This product is the result of deep frying thin peelings of white potatoes. Presoaking of the peelings provides...
4297377 Method of making French fryable frozen potato strips  
Raw, unblanched potato strips suitable for French frying are heated principally by circulation of hot air to dry their surfaces, and simultaneously to cook the strips partially and to dehydrate...
4283437 Method for frying foods and fried food products  
A method for counteracting the development of light-induced, undesirable organoleptic characteristics in oil-absorbing foods, especially farinaceous snack foods, fried in cottonseed oil which...
4282258 Method and apparatus for the manufacture of formed edible products and products resulting therefrom  
A method for the manufacture of formed edible products from moist edible pieces. Pneumatic suction draws the pieces into a mold or die cavity. A binder such as a gel solution is applied to the...
4277510 Process of making potato chips  
Potato chips of relatively low oil content are prepared by a process which comprises the steps of forming potatoes into slices having a thickness which is suitable for making potato chips, drying...
4275086 Method of preparing potato segments  
An apparatus and method are disclosed for cutting French fries or other elongated vegetable segments which undergo a processing step, so as to maximize the uniformity of a desirable segment...
4272554 Process for preparing blister-inhibited potato chips  
Potato chips that are inhibited against blister formation during frying are obtained by providing a small, but limited, amount of very dilute calcium, e.g., calcium chloride, in the potato slices...
4269861 Process for preparing french fried potatoes and apparatus  
A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion...
4262028 Composition containing animal parts for production of a fried snack food and method for production thereof  
A puffable food composition is provided by extruding a mixture of ground animal parts and starch whereby the mixture is at least partially gelatinized during extrusion into a shape-sustaining...
4256777 Method for making fried potato pieces having the peel retained thereon  
An unpeeled potato is cut into wedge-shaped pieces having a substantially triangular cross-section, the base of which is a section of the exterior surface of said potato having the peel retained...
4254153 Process for preparing frozen par-fried potatoes  
A process for preparing frozen par fried potatoes which, when finish fried, have a crisp surface texture and a mealy internal core, and remain crisp and rigid for extended periods of time after...
4242365 Process for producing fried banana slices  
A process for producing a dried banana product having a crisp texture and good storage stability comprising: frying slices of fully ripe raw banana flesh in an edible oil as rapidly as possible...
4228196 Process for preparing precooked potato products  
Precooked potato products are prepared by a process wherein the potatoes are washed, peeled, and treated whole or cut into pieces. The so-prepared potatoes are cooked at a temperature below the...
4221822 Processed, frozen ear of corn and method of cooking the same  
A frozen ear of fresh corn having a passage in and extending along the majority of the length of the cob is cooked by introducing the ear into cooking oil at an elevated temperature.
4221842 Snack food process  
Potato solids having present substantially intact potato cells are provided in a dough which is cooked and formed into pieces having a moisture content of from about 9 to about 13 percent by...
4219575 Potato segment and process for preparing frozen french fried potatoes suitable for microwave reheating  
A potato segment and a process for preparing frozen french fried potatoes suitable for microwave reheating. The potato segment has an undulating side surface configuration of particular dimensions...
4212892 Method of preparing a high-protein snack food  
A method is described for preparing a high-protein snack food. The method comprises admixing a plastic protein gel with about 17 to 50% by weight, based on weight of the gel, of dry starch or...
4196660 Combination vegetable cutter and cooker  
A circular vegetable cutting tray is supported in the upper portion of a cooking pot and includes a circumferential wall having apertures therethrough. Each aperture has a cutting edge past which...
4187770 Potato chip cooking apparatus  
An apparatus for slicing and cooking potatoes in a chip form is disclosed herein having a cylindrical base with electrical heating elements in the sidewall thereof for holding a quantity of...
4188410 Foam frying  
A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The...
4183966 Method of manufacturing a high protein snack food  
A method of manufacturing a high protein snack food including the steps of inoculating whey, such as derived from cheese making, with yeast, incubating the mixture with aeration until...
4167585 Method for heating and cooking foods in a closed treatment chamber by maintaining the temperature and moisture content  
The cooking process comprises the steps of providing a food treatment chamber equipped with a vapor pervious conveyor; preparing a moving stream of a process vapor at a temperature having a lower...
4167588 Preparation of fabricated baked potato product  
A fabricated baked potato product comprises a core of potato mash enclosed by a fabricated outer skin containing baked potato solids. The outer skin is preferably made by baking peeled potato...
4166139 Method of producing instant cupped noodles  
A method of producing instant cupped noodles comprising disposing a mass of raw noodles in a liquid-permeable metal cup, the cup having at least a tapered wall, placing a liquid-permeable metal...
4164592 Fried foods  
The disclosed process is a method for improving the flavor of fried foods, especially chicken, by frying said food in an oil or fat containing a compound which prevents the build-up of...
4163804 Thermoplastic composition derived from animal parts and methods for production thereof  
A puffable, thermoplastic composition derived from animal parts is prepared by drying substantially raw animal parts to a moisture content between 10% and 25%, comminuting those parts and...