PRODUCTION OF FRIED POTATO

PROBLEM TO BE SOLVED: To produce a fried potato improved in oxidation resistance, capable of significantly prolonging the date of minimum durability, having a low moisture content, distributable at normal temperatures and suitable for business use, or the like, by carrying out a blanching treatment...

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Bibliographische Detailangaben
Hauptverfasser:	KAGA YASUSHI, JO EIEI, KITA KAZUHIRO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, 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:	PROBLEM TO BE SOLVED: To produce a fried potato improved in oxidation resistance, capable of significantly prolonging the date of minimum durability, having a low moisture content, distributable at normal temperatures and suitable for business use, or the like, by carrying out a blanching treatment of a cut and formed potato and conducting a frying treatment under specific conditions. SOLUTION: A cut and formed potato is subjected to a blanching treatment and then a freezing treatment at