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4049833 |
Process for treating partially defatted nuts
Partially defatted nuts are contacted with a glycerol-containing solution until at least a portion of the solution is absorbed by the nuts and the nuts have regained substantially their original...
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4045579 |
Process for pasteurizing raw poultry
A process for treating raw poultry to pasteurize the surface thereof by dipping the poultry in oil having a temperature from 180°-315° F. for a period of from 10 to 60 seconds to reduce the s...
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4039692 |
Intermediate-moisture animal food process
Shelf-stable intermediate-moisture animal or pet foods are cooked by subjecting them to deep fat frying.
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4020188 |
Cooked dough having a frozen dessert filling and method therefor
A method for making food products having an inner filler of frozen dessert and an outer layer of cooked dough. The filling is enclosed within a layer of farinaceous dough which has an inner layer...
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4020189 |
Process for deep-fat cooking
A new process for the continuous deep-fat cooking of a food to produce a processed comestible wherein the food is passed through an elongated cooking zone. Hot cooking oil is introduced and...
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4007292 |
Method of making a parfried frozen potato product
A parfried frozen potato product suitable for toasting to produce French fries ready for consumption. Potato dough is formed as by extrusion to produce a sheet comprising a multiple of French fry...
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4001451 |
Process for deep fat frying comestibles in an automatic deep fat fryer
A process for automatically preparing french fries comprising the steps of cooking french fry shaped pieces of potato dough in a hot oil contained in an imperforate container having a drum shaped...
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3989765 |
Synthetic lime mix
A method of making a synthetic lime mix by refluxing citral, citric acid and water, said mix being useful as a lime flavor or fragrance.
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3978236 |
Process for producing puffed proteinaceous food products
Preparation of a puffed textured, proteinaceous food product involving subjecting water-moistened proteinaceous material to pressure and heat sufficient to cause the mix to convert to a hot, moist,...
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3978244 |
Puffed proteinaceous food products and methods of producing same
Process of preparing a puffed, proteinaceous food product by subjecting moist, hydrophilic proteinaceous or protein material having a controlled amount of moisture to elevated mechanical pressure,...
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3976798 |
Method for producing breaded vegetable shapes
A method for producing breaded vegetable shapes such as onion rings, wherein the coating of the breaded ring is set quickly, as by flash frying, before freezing and without cooking appreciably the...
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3973481 |
Apparatus for cooking chicken
Method and apparatus for deep frying of chicken serving pieces in which the chicken serving pieces are immersed in cooking oil contained in a cooking chamber having a valve controlled discharge...
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3966983 |
Method and apparatus for treating food pieces
Thin slices of dough or other food which slices are apt to become distorted as a result of normal deep fat frying are precooked to give them a stiffness before they are deep fat fried. The...
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3961090 |
Method of preparing rare roast beef
A piece of uncooked beef in the 10-16 pound range is initially pumped and then vacuum sealed within an oven-ready bag in which it is cooked for a period of time sufficient to provide a uniformly...
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3956517 |
Method of forming rippled chip-type products
A process for producing uniformly shaped chip-type products having a surface design thereon. The process provides chip-type products having a series of substantially parallel alternate arcuate...
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3947602 |
Treatment of cooking oil
The useful life of cooking oil is increased by treating the cooking oil with a food compatible acid to counteract the adverse effect of food juices which are dissolved in the cooking oil. The...
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3932675 |
Method for timed cooking of a food product
A digital cooking timer responsive to the temperature of a cooking medium and incorporating minimum and maximum time decoders to insure that the cooking period is within a predetermined range is...
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3930029 |
Method of manufacturing quick-soluble gelatinized powdered grain
Novel quick-soluble gelatinized powdered grain is produced by a process comprising the steps of: forming a paste by adding to a powdered grain an aqueous solution a proteolytic enzyme composition...
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3928643 |
Method of producing a beef flavor
When a mixture of ribose or ribose 5-phosphate with animal blood plasma solids is heated to 60° to 250°C, a beef-like flavor is observed. A seasoning composition is formed in edible solids or l...
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3922377 |
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 less...
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3914454 |
Preparation of cereal foods
The present invention provides a method for preparing cereal foods which can be cooked readily and in a very short period of time. Swelled cereal particles are partially dehydrated to a water...
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3900580 |
Method of removing crumbs from cooking oil
A deep fat fryer unit having solenoid operated valves controlled by switches, relays and motor driven timers for controlling the various phases of operation of the unit, including the pumping of...
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3900575 |
Preparation of coated hams
A cooked ham is prepared having a unique adherent, uniform rich brown sweet coating. The ham is deboned, trimmed, defatted, cured, molded and cooked in the usual manner. A viscous caramel liquid is...
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3881028 |
Partially gelatinizing potato pieces by a microwave heat treatment prior to deep fat frying
Rehydratable deep-fat fried potato pieces are produced by first partially gelatinizing the starch in pieces of potato without effecting a moisture loss therefrom of greater than 3% by a microwave...
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3881033 |
Soybean process
Hydrated soybeans are freeze dried to provide soybeans having improved texture and substantially free of objectionable aromas and flavors.
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3870804 |
Preparation of fried parboiled rice and the resulting product
Partially expanded fried rice is produced by parboiling rough, unhulled rice kernels, followed by drying the milled rice prior to frying.
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3865964 |
Coating the surface of frozen, fried french fries with atomized fat globules
A frozen French fry potato product is made by applying to exterior surfaces of partially fried French fries or the like, that have been frozen, a thin coating of fat which enables oven...
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3846572 |
REDUCING OIL CONTENT OF FRIED POTATOES BY IMMERSING IN OIL-FREE DIFLUORODICHLOROMETHANE
Potato strips are immersed in difluorodichloromethane at minus 21.6° F. for 11 seconds prior to being leached in water at 125° F. for 20 minutes in order to effect maximum crispness and rigidity i...
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3835222 |
PROCESS FOR PRODUCING POTATO CHIPS
Fried chips comprising potato solids are made by blanching pieces of raw potatoes containing in excess of 0.2 percent reducing sugar to gel starch contained therein, drying said pieces to a...
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3816703 |
CHICKEN COOKING APPARATUS
An automatic fryer for chicken is disclosed. Chicken is placed in a vessel containing heated cooking oil and is sealed therein. A control circuit maintains a first temperature and atmospheric...
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3812775 |
PROCESS AND APPARATUS FOR PREPARING FRIED EDIBLE PRODUCTS
Edible products formed from compositions comprising edible starch materials and containing a sugar are fried in a two-stage operation in an oil such as peanut oil. In the first stage the frying is...
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3812274 |
PROCESS FOR PREPARING SHAPED POTATO PRODUCTS CONTAINING SOLELY FRESHLY COOKED AND MASHED POTATO TISSUE
Potatoes are converted into convenience food products, using techniques which provide advantages over customary operations. Example: Potatoes are cooked and mashed. The mash is shaped into strips...
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3718485 |
FOOD DEHYDRATION METHOD
A method for uniformly controlling the amount of medium and moisture residuals in processes for dehydrating particulate comestibles by contact with a heated liquid heat transfer medium within an...
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3709698 |
METHOD OF PREPARING CRISPY FOOD ITEMS
This is a method of preparing crispy barbecued snouts or snoots, tripe, pig ears and skins including the steps: cut out the two main tendons from the forehead to the tip of the nose of the snouts,...
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3649290 |
COOKING FOOD UNDER PRESSURE
A process for preparing and cooking food is described wherein the cooking is by pressure cooking in a liquid under pressure greater than atmospheric. The food to be cooked is placed into a...
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3645752 |
METHOD OF MAKING STABILIZED IMPREGNATED PEANUTS
Highly stable, flavor impregnated peanuts are produced by first pressing out a substantial portion of the natural oil. The pressed, partially defatted peanuts are then oil roasted to reconstitute...
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3645748 |
POTATO STRIP AND METHOD OF PRODUCING FRENCH FRIED POTATOES
An uncooked strip of extruded potato mix having an elongated body and a polygonal cross section defined by concave sides of predetermined radius of curvature substantially equal to the mean of the...
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3637401 |
HYDROSTATIC FRYING METHOD
A method and apparatus for continuously pressure frying food items in an open, heated, generally U-shaped column of oil having a depth such that a pressure of not less than 2.5 p.s.i.g., and...
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3635722 |
METHOD OF PRESSURE COOKING FOODS
Deep fat pressure cooker apparatus including a power-driven cover that coacts with the cooking vessel in the manner of a piston and a cylinder to enable both the closure of the vessel and also the...
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3615686 |
SHAPING OF FOODSTUFFS
A method of forming unit portions of foodstuffs such as reformed shrimp in which the food material is extruded through a nozzle which is of distorted or helical form while in a frozen state and is...
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3615724 |
PROCESS FOR PREPARING A DEHYDRATED POTATO PRODUCT DIRECTLY FROM RAW POTATO
A process for the manufacture of a dehydrated potato product directly from raw potato without requiring the addition of any binder which is suitable for hot oil cooking or frying wherein a slurry...
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3532508 |
TREATMENT OF RICE
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3518097 |
METHOD OF PRODUCING DEHYDRATED FRIED POTATOES
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3512993 |
PROCESS FOR MAKING A MEAT CHIP
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3510314 |
METHOD OF PREPARING A BANANA CHIP PRODUCT
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3503747 |
POTATO CHIPS
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3497363 |
MEAT CHIP
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3698914 |
METHOD OF PREPARING TEXTURED SNACK FOOD PRODUCTS
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3574638 |
FRENCH FRIED PRODUCTS AND PROCESS FOR PREPARING
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3692531 |
METHOD OF PREPARING PROTEIN FORTIFIED VEGETABLE PRODUCT
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