METHOD FOR CONTINUOUSLY MAKING KETTLE STYLE POTATO CHIPS

METHOD FOR CONTINUOUSLY MAKING KETTLE STYLE POTATO CHIPS

Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato slices are placed directly into hot oil of a single continuous fr...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: BARRY, David Lawrence, BAAS, Ian
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
APPARATUS FOR MAKING BEVERAGES
COFFEE MILLS
DOMESTIC ARTICLES OR APPLIANCES
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
FURNITURE
HUMAN NECESSITIES
KITCHEN EQUIPMENT
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SPICE MILLS
SUCTION CLEANERS IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato slices are placed directly into hot oil of a single continuous fryer having multiple temperature zones, with no flume frying prior to placement therein and without regard to a monolayer arrangement. Cool oil from the end of the continuous fryer to the upstream portion of the fryer ensures continuous achievement of an initial low temperature profile, lower than that of previous methods. A further dip in temperature profile is achieved as water evaporates from the slices. The potato slices are then further fried in the downstream portion of the fryer in one or more regions having increased hot oil temperatures, which occur through the injecting of hot oil into the downstream portions.