Potato dehydration
    1.
    发明授权
    Potato dehydration 失效
    马铃薯脱水

    公开(公告)号:US4241094A

    公开(公告)日:1980-12-23

    申请号:US83885

    申请日:1979-10-11

    CPC classification number: A23L19/15

    Abstract: A process is provided for the production of dehydrated potatoes which when reconstituted are similar in texture and taste to freshly prepared mashed potatoes. The process includes washing fresh potatoes, dividing the washed potatoes into two groups with one group being cooked, riced, peeled and cooled while the other group is peeled, sliced, blanched, cooled, cooked, riced and then cooled. The two groups of potatoes, after the initial processing steps as separate groups, are then combined and further processed to produce dehydrated potato flakes. The thus produced dehydrated potatoes can be packaged for distribution to the ultimate consumer.

    Abstract translation: 提供了一种用于生产脱水马铃薯的方法,当重新配制时,其质地和味道与新鲜制备的土豆泥相似。 该方法包括洗涤新鲜的土豆,将洗涤的土豆分成两组,一组煮熟,切片,剥离和冷却,而另一组被剥离,切片,漂白,冷却,煮熟,切片然后冷却。 然后将两组马铃薯在作为单独组的初始加工步骤之后组合并进一步加工以产生脱水马铃薯片。 这样生产的脱水马铃薯可以包装以分配给最终消费者。

    Process for forming shaped potato products and products resulting
therefrom
    3.
    发明授权
    Process for forming shaped potato products and products resulting therefrom 失效
    由此形成成型马铃薯产品和产品的方法

    公开(公告)号:US4156744A

    公开(公告)日:1979-05-29

    申请号:US831638

    申请日:1977-09-08

    CPC classification number: A23L19/13

    Abstract: Cooked and shaped potato products such as french fries, scalloped, au gratin potatoes or potato chips are prepared by first cooking of potatoes sufficiently so that they can be mashed. They are then peeled and subdivided, for example, by ricing them. The subdivided potatoes are supported as a porous mass and partially dried either at atmospheric pressure or vacuum while being agitated to reduce the moisture content to about 29-40% solids by weight. The predried potatoes are then formed to a predetermined shape. When extrusion formed, the forming die should have sufficient open area to maintain nozzle pressure at about 15 ps or less. The shaped pieces are preferably further dried and either refrigerated or frozen. Just before they are eaten they are heated preferably by frying them in fat.

    Abstract translation: 通过首先对马铃薯进行充分的烹饪,以便将它们捣碎,来制备诸如炸薯条,扇贝,马铃薯土豆或马铃薯薯片的熟化和成型的马铃薯产品。 然后,他们被剥皮和细分,例如,通过将他们撬起来。 细分的马铃薯作为多孔质量被支撑,并在大气压力或真空下被部分干燥,同时搅拌以将水分含量降低至约29-40%固体重量。 然后将预干燥的土豆形成为预定的形状。 当挤出成型时,成形模具应具有足够的开口面积以将喷嘴压力维持在约15ps或更小。 成形件优选进一步干燥并冷藏或冷冻。 在食用之前,最好用油炸它们加热。

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