Matches 1 - 50 out of 141 1 2 3 >


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US20140120225 METHOD OF PREPARING FOOD USING RICE OIL  
The present invention relates to methods of preparing food using rice oil which has increased levels of oleic acid and decreased palmitic and linoleic acids, for increased stability to oxidation...
US20120082767 Process for reducing oil and fat in cooked food with pea protein  
A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the...
US20140106049 HIGH PROTEIN SNACK CHIPS AND METHODS FOR PREPARING THE SAME  
The present disclosure describes high protein snack chips comprising meat, seafood and/or poultry powder that adds animal-sourced protein and/or flavors without entraining problematic moisture in...
US20130202756 FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT  
A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture...
US20130136834 FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT  
A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture...
US20100303986 FRYER AND PROCEDURE FOR COOKING IN A SMALL VOLUME OF OIL  
A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular...
US20140065279 EDIBLE OILS FOR FRYING AND COOKING FOODS HAVING HEALTH BENEFITS  
A healthy Omega-7 based cooking oil for frying and cooking foods raw or prepared foods. The healthy cooking oil comprises mixture of oils having at least 30%-60% Omega-7, and 70%-30% any healthy...
US20110064854 Process for Making a Healthy Snack Food  
The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying...
US20130295253 ENVIRONMENTALLY SUSTAINABLE FRYING OILS  
This invention relates to environmentally preferred frying oils, such as high oleic oils. A Life Cycle Assessment (LCA) of high oleic oil compared to conventional oil when used in frying...
US20130022731 HIGH PROTEIN, LOW CARBOHYDRATE MEAL REPLACEMENTS AND FOOD  
Protein-based meal replacements and foods, methods of manufacturing the protein-based meal replacements and foods, and different forms of the protein-based meal replacements and foods are...
US20120064211 MULTIPURPOSE CHEF BASKET  
A chef basket is disclosed. The basket includes a ring, a plurality of overhangs, the overhangs coupled to the ring and juxtaposed over each neighboring overhang, a plurality of interlocking wires...
US20110256293 Method for Making Legume-Based Dough and Nutritional Products Therefrom  
Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low...
US20110076380 METHOD OF MAKING A BAKED SNACK BASE PRODUCT AND THE SNACK BASE PRODUCT PRODUCED THEREBY  
Methods for processing a starch-based material are provided. Snack based products can be prepared using the methods herein.
US20130149425 Product Control Paddles for Snack Food Fryer  
A method of controlling the movement and separation of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the...
US20110256285 DEEP FRYER AND METHOD FOR COOKING FOOD PRODUCTS  
The flyer (1) for cooking a food product, comprises a main body (2) for housing a tilted container (3) adapted to receive the cooking oil, a tilted basket for containing the food product,...
US20100303973 DEVICE TO EFFICIENTLY COOK FOOD  
Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support...
US20110250334 Process to control color, moisture and acrylamide in thermally processed foods  
A process for preparing a comestible product from a root vegetable, masa or fruit by first subjecting the starting product to a heating phase to reduce moisture content to a range of 3% to about...
US20130273219 Micropellets of Fine Particle Nutrients and Methods of Incorporating Same into Snack Food Products  
Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable...
US20140178547 COOKING OILS AND FOOD PRODUCTS COMPRISING ESTOLIDES  
Cooking and frying oils comprising estolide compounds are described. Also described are methods of making food products comprising cooking or otherwise preparing at least one article of food with...
US20120009307 PROCESS FOR REDUCING THE ACRYLAMIDE CONTENT OF HEAT-TREATED FOODS  
The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods.
US20140113051 PROCESSES FOR MANUFACTURE OF DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE  
The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises...
US20110038999 Cookware with reservoir  
An item of cookware having a reservoir for containing a cooking liquid is described herein. The cookware includes an outer surface sized for engagement with a cooking device and retention of one...
US20150086703 BAKED FRY PROCESS AND PRODUCT  
A method of making a baked, non-fried, frozen potato product, suitable for final bake processing, which has at least the flavor, exterior crispness, and interior texture of a par-fried product,...
US20130251886 Frying Method  
A method for frying foodstuffs, the method comprising a fryer having inlet and outlet longitudinal ends, an oil recirculating system coupled to the fryer, a heat exchanger for heating the oil in...
US20120093991 Method and Apparatus for Deep-Frying Foods  
A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone...
US20130344212 FRYING APPARATUS AND METHOD  
A frying apparatus includes a container for holding a volume of oil, a basket dimensioned to be received in the container, a spit rod supported by said basket, and a motor having an output shaft...
US20130108758 FRYING APPARATUS AND METHOD  
A frying apparatus includes a container for holding a volume of oil, a basket dimensioned to be received in the container, a spit rod supported by said basket, and a motor having an output shaft...
US20150086689 METHOD FOR PRODUCING INSTANT FRIED NOODLES AND FRYING TREATMENT DEVICE  
A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying...
US20110281005 METHOD FOR REDUCING THE OIL CONTENT OF POTATO CHIPS  
A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer,...
US20130209635 PLANTS WHICH SYNTHESIZE A MODIFIED STARCH, PROCESS FOR THE PRODUCTION THEREOF AND MODIFIED STARCH  
Nucleic acid molecules are described encoding a starch granule-bound protein as well as methods and recombinant DNA molecules for the production of transgenic plant cells and plants synthesizing a...
US20120045556 A COOKING OIL COMPOSITION  
A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at...
US20130029021 Extending Filter Basket  
A mesh filter basket comprising a frame, and a wire mesh attached to the frame, wherein the mesh filter basket is configured to be placed inside a fryer comprising cooking liquid, wherein the mesh...
US20120276267 OIL COMPOUND TO REDUCE THE FORMATION OF FROST IN FROZEN PRE-FRIED FOOD PRODUCTS  
An oil compound used in the preparation of frozen pre-fried food products that reduced the formation of ice crystals or frost.
US20120294999 SELF CONTAINED POPCORN POPPER  
An improved popcorn popper (10) has effluent filtration structure to treat the oil laden vapor and steam effluent from popping popcorn within the popper and with discharge of effluent having less...
US20100266734 PROCESS FOR MAKING A HEALTHY SNACK FOOD  
The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying...
US20140227415 STOCK POT WITH FITTED STRAINER BASKET  
Apparatus for cooking foods such as stock or pasta, rice including a container which receives a liquid to be heated and a cooking strainer-basket partially submerged in the liquid for cooking...
US20140272050 Food cooking  
A food cooker comprises a reservoir 5 for containing a heated cooking liquid 10 such as fat or oil. Foodstuff 60 is held between two spaced apart conveyor belts 15, 20 which move in opposite...
US20100247726 FRYING DEVICE  
The present invention relates to a frying device for carrying out a frying process for food products (2) comprising a frying oil reservoir (20) which can be filled with a volume of frying oil; a...
US20120082770 Food servings with cooked tender flesh and crispy skins  
Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the...
US20130202770 FOOD PRODUCT CONTAINING ETHYLCELLULOSE  
The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.
US20100310754 ALTERNATIVES TO FRENCH FRIES  
The present technology concerns the creation of healthy and appealing new foods made from tubers, such as healthy French Fries, and potato rings that have low surface area-to-volume ratios than...
US20110020504 Crispy Jalapeno  
A method of making crispy pepper chips includes providing a pepper. The method also includes slicing the pepper to form pepper slices. The method also includes cooking and dehydrating without...
US20150196164 FOOD FRYER  
Implementations of a food fryer are provided. In some implementations, the food fryer comprises a body portion, a stand, burners, and a drain. In some implementations, the body portion of the food...
US20110287154 BATCH COOKER  
Batch cookers, as well as methods for cooking using the batch cookers, are provided. A batch cooker comprises a cooking trough configured to hold a volume of heated cooking oil. An oil...
US20120128839 METHOD OF PROCESSING MEAT  
A method of processing meat is described. Embodiments of the method include treating a surface of intact meat while leaving a portion of an interior of the piece of intact meat uncooked. Surface...
US20070196551 Method for making coffee  
A method for brewing coffee, comprising the steps of transferring ground coffee to a brewing chamber, compressing the ground coffee, and forcing pressurized hot water through the ground coffee,...
US20120156359 OIL STRIPPING FRYER UNIT  
A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and...
US20140356496 METHOD AND APPARATUS FOR THE PREPARATION OF A CRISP FOOD PRODUCT  
A crisp food product is prepared in a first phase from thin food pieces of raw fruit, vegetable or gelatinizable proteins, by blanching them (if necessary) and drying them. A second phase takes...
US20130209642 OIL COMPOUND AND METHOD FOR MAKING THE SAME  
An oil compound with a lower tendency to darken during frying operations, which has a concentration of polyphenolic compounds between 0.1 to 16 mg/Kg of product, a free acidity value between 0.001...
US20150104555 SPLATTER SHIELD FOR COOKING  
A splatter shield is provided for controlling grease splatter from food being cooked within a cooking vessel. The splatter shield includes a generally annular sidewall that slopes upwardly and...

Matches 1 - 50 out of 141 1 2 3 >