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4132810 Process for preparing fabricated bacon  
The present invention describes a fabricated bacon product made primarily from comminuted meat and comprises a lean portion and a white portion. The product prepared by the present invention...
4126706 Process for forming dough ribbon  
There is disclosed a process for forming farinaceous dough ribbon of good quality and at a substantially constant rate. The ribbon is especially employed in processes involving further handling or...
4123560 Method for flash cooking food  
A method and apparatus for rapidly cooking food which includes pressing food directly against a very hot cooking surface with a liquid interface therebetween while the food is submerged in a heated...
4120981 Method of cooking food  
Significantly improved cooking of food is achieved in machines which tumble the food in a rotating heated vessel. In one embodiment a food-containing vessel rotates past an electric heater which...
4110481 Method of cooking food in hot non-aqueous liquids under air pressure  
The essential concept of this invention basically involves the improved structuring and operative arrangement of a multiple-receptacle apparatus for the pressurized cooking of food in hot,...
4109012 Preparation of French fries  
A process for preparing an edible potato dough suitable for preparing French fried potatoes which closely resemble French fried potatoes prepared directly from fresh, raw potatoes, in which the...
4109020 Method of producing crisp reheated french fried potatoes  
An improved method of producing crisp, non-rubbery, reheated french fried tatoes which are frozen for storage purposes after being fried in deep fat and subsequently reheated by means of microwave...
4082855 Process for producing a french fried potato product  
An elongate potato product simulating a French fry and provided with a plurality of serrated, longitudinal ridges alternating with longitudinal valleys, is formed by extrusion of a potato mix...
4058631 Enzyme-treated fried food  
Fat absorption during frying of raw, starchy food products in fats and oils is reduced by coating the food surface prior to frying with an aqueous solution of alpha amylase enzyme.
4055677 Method of broiling  
Steaks, chops, hamburger patties and other meat to be broiled are reciprocated on a reciprocating grill transversely of a pair of elongated spaced apart horizontally disposed upper heat sources....
4054673 Process for deep frying of chicken  
A method for preparing fried chicken by a deep fat process, which method includes the submersion of previously prepared chicken parts into preheated oil or shortening for a particular period of...
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...
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...
4039692 Intermediate-moisture animal food process  
Shelf-stable intermediate-moisture animal or pet foods are cooked by subjecting them to deep fat frying.
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...
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...
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...
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...
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.
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,...
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,...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
3881033 Soybean process  
Hydrated soybeans are freeze dried to provide soybeans having improved texture and substantially free of objectionable aromas and flavors.
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.
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...
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...
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...
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...
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...
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...
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...
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,...
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...
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...
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...
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...
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...