ES2063706B1 - PROCEDURE FOR THE ELABORATION OF FRESH, WHOLE OR CHOPPED POTATOES, PRESERVING ALL THEIR PROPERTIES AND READY FOR FRYING OR COOKING. - Google Patents

PROCEDURE FOR THE ELABORATION OF FRESH, WHOLE OR CHOPPED POTATOES, PRESERVING ALL THEIR PROPERTIES AND READY FOR FRYING OR COOKING.

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Publication number
ES2063706B1
ES2063706B1 ES09301333A ES9301333A ES2063706B1 ES 2063706 B1 ES2063706 B1 ES 2063706B1 ES 09301333 A ES09301333 A ES 09301333A ES 9301333 A ES9301333 A ES 9301333A ES 2063706 B1 ES2063706 B1 ES 2063706B1
Authority
ES
Spain
Prior art keywords
potassic
ppm
elaboration
frying
preserving
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Fee Related
Application number
ES09301333A
Other languages
Spanish (es)
Other versions
ES2063706A1 (en
Inventor
Pedron Antonio Domingo
Palop Asuncion Molins
Segui Marina Serra
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to ES09301333A priority Critical patent/ES2063706B1/en
Publication of ES2063706A1 publication Critical patent/ES2063706A1/en
Application granted granted Critical
Publication of ES2063706B1 publication Critical patent/ES2063706B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PROCEDIMIENTO PARA LA ELABORACION DE PATATAS FRESCAS, ENTERAS O TROCEADAS, CONSERVANDO TODAS SUS PROPIEDADES Y LISTAS PARA FRITURA O COCCION, CONSISTENTE EN SOMETERLAS A UN LAVADO CON AGUA Y SELECCION DE TAMAÑOS CON PELADO DE LAS PATATAS MEDIANTE ABRASION. POSTERIORMENTE SE SUMERGEN EN UNA DISOLUCION DE HIPOCLORITO SODICO EN CONCENTRACION DE CLORO ACTIVO ENTRE 50 Y 150 PPM, PROCEDIENDO SEGUIDAMENTE A CORTARLAS EN TIRAS, CUBOS O RODAJAS DE PLURAL DIMENSINADO Y TAMBIEN PUEDEN QUEDAR ENTERAS. MAS POSTERIORMENTE, SON TRATADAS EN UNA DISOLUCION DE METABISULFITO SODICO, ACIDO CITRICO, SORBATO POTASICO Y BENZOATO SODICO CON UNA CONCENTRACION MINIMA DE 1000 PPM DE METABISULFITO SODICO Y 500 PPM PARA EL ACIDO CITRICO, SORBATO POTASICO Y BENZOATO SODICO TEMPARATURA 17GC. FINALMENTE SON ESCURRIDAS Y CENTRIFUGADAS, ENVASADAS EN BOLSAS DE PLASTICO Y ALMANCENADAS A TEMPERATURA EQUIVALENTE A 6GC.PROCEDURE FOR THE ELABORATION OF FRESH, WHOLE OR CHOPPED POTATOES, PRESERVING ALL ITS PROPERTIES AND READY FOR FRYING OR COOKING, CONSISTING OF SUBMITTING A WASHING WITH WATER AND SELECTION OF SIZES WITH PEELING OF POTATOES THROUGH ABRASION. SUBSEQUENTLY IMMERSED IN A DISSOLUTION OF SODIUM HYPOCHLORITE IN A CONCENTRATION OF ACTIVE CHLORINE BETWEEN 50 AND 150 PPM, PROCEEDING PROMPTLY TO CUT THEM IN STRIPS, BUCKETS OR SLICES OF SIZED PLURAL AND MAY ALSO REMAIN ENTIRE. MORE LATER, THEY ARE TREATED IN A SOLUTION OF SODIUM METABISULPHITE, CITRUS ACID, POTASSIC SORBATE AND SODIUM BENZOATE WITH A MINIMUM CONCENTRATION OF 1000 PPM OF SODIUM METABISULPHITE AND 500 PPM FOR SATURATE POTASSIC AND SORBATE POTASSIC 17. FINALLY THEY ARE DRAINED AND CENTRIFUGATED, PACKAGED IN PLASTIC BAGS AND STORED AT A TEMPERATURE EQUIVALENT TO 6GC.

ES09301333A 1993-06-16 1993-06-16 PROCEDURE FOR THE ELABORATION OF FRESH, WHOLE OR CHOPPED POTATOES, PRESERVING ALL THEIR PROPERTIES AND READY FOR FRYING OR COOKING. Expired - Fee Related ES2063706B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES09301333A ES2063706B1 (en) 1993-06-16 1993-06-16 PROCEDURE FOR THE ELABORATION OF FRESH, WHOLE OR CHOPPED POTATOES, PRESERVING ALL THEIR PROPERTIES AND READY FOR FRYING OR COOKING.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09301333A ES2063706B1 (en) 1993-06-16 1993-06-16 PROCEDURE FOR THE ELABORATION OF FRESH, WHOLE OR CHOPPED POTATOES, PRESERVING ALL THEIR PROPERTIES AND READY FOR FRYING OR COOKING.

Publications (2)

Publication Number Publication Date
ES2063706A1 ES2063706A1 (en) 1995-01-01
ES2063706B1 true ES2063706B1 (en) 1995-07-16

Family

ID=8282213

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09301333A Expired - Fee Related ES2063706B1 (en) 1993-06-16 1993-06-16 PROCEDURE FOR THE ELABORATION OF FRESH, WHOLE OR CHOPPED POTATOES, PRESERVING ALL THEIR PROPERTIES AND READY FOR FRYING OR COOKING.

Country Status (1)

Country Link
ES (1) ES2063706B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201600102189A1 (en) * 2016-10-12 2018-04-12 Co P A Vit Consorzio Pataticolo Alto Viterbese Soc Coop Agr METHOD OF TRANSFORMATION FOR POTATOES OF IV RANGE

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2199710A1 (en) * 1995-07-11 1997-01-30 Francisco Camacho Juarez Process for dehydrating tubers in order to obtain a storable imperishable food product and food product thus obtained
ES2113326B1 (en) * 1996-10-16 1998-12-16 Azti Inst Tecnologico Pesquero CONSERVATION PROCEDURE OF FRESH PEELED POTATO.

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2259543A1 (en) * 1974-02-04 1975-08-29 Lesieur Cotelle Preserving ready-to-cook potatoes - by treating with cpd. capable of generating micropores
WO1993002572A1 (en) * 1991-08-09 1993-02-18 R2Z2, Inc. Natural potato product and method for preparing same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201600102189A1 (en) * 2016-10-12 2018-04-12 Co P A Vit Consorzio Pataticolo Alto Viterbese Soc Coop Agr METHOD OF TRANSFORMATION FOR POTATOES OF IV RANGE

Also Published As

Publication number Publication date
ES2063706A1 (en) 1995-01-01

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FD1A Patent lapsed

Effective date: 20040503