GB1395108A - Process for peeling potatoes - Google Patents
Process for peeling potatoesInfo
- Publication number
- GB1395108A GB1395108A GB4155573A GB4155573A GB1395108A GB 1395108 A GB1395108 A GB 1395108A GB 4155573 A GB4155573 A GB 4155573A GB 4155573 A GB4155573 A GB 4155573A GB 1395108 A GB1395108 A GB 1395108A
- Authority
- GB
- United Kingdom
- Prior art keywords
- potatoes
- minutes
- ambient temperature
- preferred
- holding
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
- A23N7/01—Peeling vegetables or fruit using chemical substances, e.g. lye
Abstract
1395108 Peeling potatoes R P GRAHAM C C HUXSOLL and M L WEAVER 4 Sept 1973 41555/73 Heading A4C A process for peeling potatoes which comprises: applying a hot lye solution to unpeeled potatoes, holding the so-treated potatoes at or above ambient temperature, again applying a hot lye solution to the potatoes, holding the sotreated potatoes at or above ambient temperature, exposing the potatoes to radiant heat until they are at least substantially superficially dry and then removing the thus loosened peels by non-abrasive dry brushing. For the first lye application, the preferred concentration is 1-10%, the preferred temperature is 150-212‹F and the preferred application time is 5-60 seconds. The first holding period is preferably one of the following alternatives, firstly 15-60 minutes at ambient temperature. The second alternative is 3-5 minutes at ambient temperature followed by 5-30 minutes during which time steam is applied to the potatoes followed by 3-5 minutes at ambient temperature. The third alternative is 10-20 minutes in warm air at 120-160‹F. For the second lye application the preferred concentration is 2-10%, the preferred temperature is 150-212‹F and the preferred application time is 30-60 seconds. The second holding period is preferably 1-10 minutes and the radiant heating period preferably 1-2 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB4155573A GB1395108A (en) | 1973-09-04 | 1973-09-04 | Process for peeling potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB4155573A GB1395108A (en) | 1973-09-04 | 1973-09-04 | Process for peeling potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1395108A true GB1395108A (en) | 1975-05-21 |
Family
ID=10420241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB4155573A Expired GB1395108A (en) | 1973-09-04 | 1973-09-04 | Process for peeling potatoes |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1395108A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4569850A (en) * | 1983-11-23 | 1986-02-11 | Auburn Research Foundation | Method for thermally blasting outer coverings from food products |
-
1973
- 1973-09-04 GB GB4155573A patent/GB1395108A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4569850A (en) * | 1983-11-23 | 1986-02-11 | Auburn Research Foundation | Method for thermally blasting outer coverings from food products |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3779138D1 (en) | METHOD FOR STEAM COOKING FOOD. | |
| US3870809A (en) | Steaming caustic treated, peeled potatoes to loosen and remove the eyes and defect portions thereof | |
| HUT36363A (en) | Method for scalding vegetables | |
| GB1118670A (en) | Process of dehydrating food products | |
| GB1395108A (en) | Process for peeling potatoes | |
| US2874059A (en) | Method of preserving apples | |
| SE8406149D0 (en) | PLANT FOR DRYING ANIMAL OR VEGETABLE MATERIAL | |
| US3517715A (en) | Process for peeling potatoes | |
| KR880003582A (en) | How to prepare retort food | |
| US3959504A (en) | Peeling root vegetables with NaOH and hot gas treatment | |
| ATE4461T1 (en) | COKE MANUFACTURING PROCESS AND COKING PLANT. | |
| KR850002216A (en) | Instant porridge and its manufacturing method | |
| US2724191A (en) | Apparatus for drying leather | |
| JPS6112261A (en) | Production of beans to be boiled in shortened hours | |
| NO911214L (en) | PROGRAM-CONTROLLED INPUT OF METAL MELT IN AN AUTOMATIC STRENGTH CASTLE SYSTEM COCKILLER. | |
| US2437937A (en) | Process for treating tomatoes | |
| ES8308204A1 (en) | Treatment of articles having a coating of a moisture-curable composition. | |
| BE804656A (en) | Potato peeling - using double treatment with hot lye soln | |
| US3759160A (en) | Process for peeling potatoes | |
| DE3586278D1 (en) | METHOD FOR DRYING DAMP ORGANIC SUBSTANCES. | |
| JPS55135578A (en) | Separation of individual cell from segment of orange fruit | |
| ATE6825T1 (en) | PROCESS FOR MAKING PIGEON FOOD. | |
| GB1321266A (en) | Permanent setting of wool and wool-containing articles | |
| FR2242938A1 (en) | Mechanical potato peeling system - by two caustic soda soln dips, holding, radiant heat application and tumbling | |
| DE3564175D1 (en) | Preservation process for peeled hard-boiled poultry eggs |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |