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.Info
- 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
Links
Landscapes
- 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.
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)
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)
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)
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 |
-
1993
- 1993-06-16 ES ES09301333A patent/ES2063706B1/en not_active Expired - Fee Related
Cited By (1)
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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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD1A | Patent lapsed |
Effective date: 20040503 |