ES346505A1 - Un procedimiento para la preparacion de patatas fritas en dos etapas. - Google Patents

Un procedimiento para la preparacion de patatas fritas en dos etapas.

Info

Publication number
ES346505A1
ES346505A1 ES346505A ES346505A ES346505A1 ES 346505 A1 ES346505 A1 ES 346505A1 ES 346505 A ES346505 A ES 346505A ES 346505 A ES346505 A ES 346505A ES 346505 A1 ES346505 A1 ES 346505A1
Authority
ES
Spain
Prior art keywords
oil
fried potato
potato product
oven
reduced pressure
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
Application number
ES346505A
Other languages
English (en)
Spanish (es)
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.)
INST VOOR BEWARING
Original Assignee
INST VOOR BEWARING
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 INST VOOR BEWARING filed Critical INST VOOR BEWARING
Publication of ES346505A1 publication Critical patent/ES346505A1/es
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
ES346505A 1966-10-28 1967-10-27 Un procedimiento para la preparacion de patatas fritas en dos etapas. Expired ES346505A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL6615316A NL6615316A (enExample) 1966-10-28 1966-10-28

Publications (1)

Publication Number Publication Date
ES346505A1 true ES346505A1 (es) 1969-10-16

Family

ID=19798042

Family Applications (2)

Application Number Title Priority Date Filing Date
ES346505A Expired ES346505A1 (es) 1966-10-28 1967-10-27 Un procedimiento para la preparacion de patatas fritas en dos etapas.
ES361497A Expired ES361497A1 (es) 1966-10-28 1968-12-16 Un horno para freir recortes de patata.

Family Applications After (1)

Application Number Title Priority Date Filing Date
ES361497A Expired ES361497A1 (es) 1966-10-28 1968-12-16 Un horno para freir recortes de patata.

Country Status (11)

Country Link
AT (1) AT287458B (enExample)
BE (1) BE705754A (enExample)
CH (1) CH498586A (enExample)
DK (1) DK130768B (enExample)
ES (2) ES346505A1 (enExample)
GB (1) GB1132296A (enExample)
GR (1) GR34471B (enExample)
LU (1) LU54633A1 (enExample)
NL (1) NL6615316A (enExample)
NO (1) NO124189B (enExample)
SE (1) SE323870B (enExample)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US8110240B2 (en) * 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties

Also Published As

Publication number Publication date
NL6615316A (enExample) 1968-04-29
DE1692686B2 (de) 1975-09-18
BE705754A (enExample) 1968-04-29
AT287458B (de) 1971-01-25
CH498586A (de) 1970-11-15
GB1132296A (en) 1968-10-30
DK130768B (da) 1975-04-14
NO124189B (enExample) 1972-03-20
LU54633A1 (enExample) 1967-12-11
GR34471B (el) 1968-05-14
DE1692686A1 (de) 1972-03-16
DK130768C (enExample) 1975-11-03
SE323870B (enExample) 1970-05-11
ES361497A1 (es) 1970-11-16

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