AR054401A1 - METHOD FOR PREPARING CONTINUOUS STYLE FRIED POTATOES STYLE MADE IN FRYING POT - Google Patents

METHOD FOR PREPARING CONTINUOUS STYLE FRIED POTATOES STYLE MADE IN FRYING POT

Info

Publication number
AR054401A1
AR054401A1 ARP050102984A ARP050102984A AR054401A1 AR 054401 A1 AR054401 A1 AR 054401A1 AR P050102984 A ARP050102984 A AR P050102984A AR P050102984 A ARP050102984 A AR P050102984A AR 054401 A1 AR054401 A1 AR 054401A1
Authority
AR
Argentina
Prior art keywords
style
hot oil
fryer
temperature
potato slices
Prior art date
Application number
ARP050102984A
Other languages
Spanish (es)
Inventor
Ian Andries Baas
David Lawrence Barry
Graeme Russell Beasley
Neil David Rossiter
Ross Douglas Samuels
Michael Rajendra Kalika Singh
Original Assignee
Frito Lay North America Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of AR054401A1 publication Critical patent/AR054401A1/en

Links

Landscapes

  • Frying-Pans Or Fryers (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Proceso de coccion continua que limita el perfil de temperatura-tiempo en forma de U producido por una operacion de papas fritas freídas en ollas freidoras en forma discontinua. Las rebanadas de papas son colocadas en aceite caliente en una porcion de canal de una freidora continua. Las rebanadas de papa salen del canal dentro de una porcion ascendente de la freidora. Se inyecta aceite enfriante a la porcion ascendente de la freidora continua para lograr en forma continua la porcion mínima del perfil de temperatura-tiempo en forma de U. Las rebanadas de papa son luego freídas en la porcion descendente de la freidora en una region que posee una mayor temperatura de aceite caliente. La mayor temperatura de aceite caliente se produce al inyectar aceite caliente dentro de la porcion descendente. La temperatura del aceite caliente inyectado puede controlarse mediante el contenido de humedad de salida de las rebanadas de papa.Continuous cooking process that limits the U-shaped temperature-time profile produced by an operation of fried fries in frying pots in discontinuous form. Potato slices are placed in hot oil in a channel portion of a continuous fryer. Potato slices leave the canal within an ascending portion of the fryer. Cooling oil is injected into the ascending portion of the continuous fryer to continuously achieve the minimum portion of the U-shaped temperature-time profile. Potato slices are then fried in the descending portion of the fryer in a region that has a higher temperature of hot oil. The highest temperature of hot oil is produced by injecting hot oil into the descending portion. The temperature of the injected hot oil can be controlled by the moisture content of the potato slices.

ARP050102984A 2005-07-20 2005-07-20 METHOD FOR PREPARING CONTINUOUS STYLE FRIED POTATOES STYLE MADE IN FRYING POT AR054401A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US89516305A 2005-07-20 2005-07-20

Publications (1)

Publication Number Publication Date
AR054401A1 true AR054401A1 (en) 2007-06-27

Family

ID=38218967

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP050102984A AR054401A1 (en) 2005-07-20 2005-07-20 METHOD FOR PREPARING CONTINUOUS STYLE FRIED POTATOES STYLE MADE IN FRYING POT

Country Status (1)

Country Link
AR (1) AR054401A1 (en)

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