GB526474A - Treatment of potatoes to produce dried mashed potato - Google Patents
Treatment of potatoes to produce dried mashed potatoInfo
- Publication number
- GB526474A GB526474A GB4877/39A GB487739A GB526474A GB 526474 A GB526474 A GB 526474A GB 4877/39 A GB4877/39 A GB 4877/39A GB 487739 A GB487739 A GB 487739A GB 526474 A GB526474 A GB 526474A
- Authority
- GB
- United Kingdom
- Prior art keywords
- potatoes
- water
- conveyer
- minutes
- strips
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L19/14—Original non-roasted or non-fried potato pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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)
Abstract
526,474. Preserving and preparing potatoes; mashing and peeling. POTATO CORPORATION OF IDAHO. Feb. 14, 1939, No. 4877. Convention date, Feb. 15, 1938. Drawings to Specification. [Classes 28 (ii) and 49] After removal of the skins, potatoes are cut into slices, preferably about three-eighths of an inch thick, placed in water at room temperature and brought gradually to the boil. When the pieces are cooked they are separated quickly from the water and allowed to cool, and are then formed into small strips which are dried at a temperature, sufficiently low to avoid surface hardening of the strips and damage to the starch cells by swelling to the bursting point. The potatoes are placed in a basket and are skinned by dipping them in a lye solution, the skins and the solution being removed by cold water sprays. The potatoes, after slicing, are placed in a basket which is placed in a vat containing cold water rendered slightly alkaline by milk of lime or sodium carbonate, and steam is injected into the water to bring it to the boil in about 10 minutes. Cooking is continued for about 14 minutes, the water then being drained from the vat. The potatoes are allowed to stand for about 1 minute to equalize the moisture content and to ensure that the potatoes are cooked uniformly throughout. They are then dumped upon a perforated conveyer on which they cool, some evaporation taking place during the cooling. The potatoes are, or may be, cut into smaller pieces at the discharge end of the conveyer by spaced knives, and are delivered into a perforated horizontal drum having an internal roller which forces the potatoes through the perforations in the form of thin strings or strips which fall on to a conveyer passing through a drying-chamber. A counter-current of air at a temperature of about 70‹C., dries the strings which are removed from the conveyer by a rotary brush. The product is easily made into a mashed potato mass, by mixing with. an equal quantity of boiling water or milk and cooking for about five minutes. Specification 526,292, [Group V], is referred to.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US526474XA | 1938-02-15 | 1938-02-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB526474A true GB526474A (en) | 1940-09-19 |
Family
ID=21978971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB4877/39A Expired GB526474A (en) | 1938-02-15 | 1939-02-14 | Treatment of potatoes to produce dried mashed potato |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB526474A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2784094A (en) * | 1950-04-28 | 1957-03-05 | Sives William Lyle | Process of increasing the digestibility of starch containing potatoes and cereals |
| ITFI20100133A1 (en) * | 2010-06-21 | 2011-12-22 | Manuela Montanari | PROCEDURE FOR THE PREPARATION OF POTATOES READY TO USE AT A LONG CONSERVATION AND POTATOES SO PREPARED |
-
1939
- 1939-02-14 GB GB4877/39A patent/GB526474A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2784094A (en) * | 1950-04-28 | 1957-03-05 | Sives William Lyle | Process of increasing the digestibility of starch containing potatoes and cereals |
| ITFI20100133A1 (en) * | 2010-06-21 | 2011-12-22 | Manuela Montanari | PROCEDURE FOR THE PREPARATION OF POTATOES READY TO USE AT A LONG CONSERVATION AND POTATOES SO PREPARED |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4084008A (en) | Instantized potato products and method of making same | |
| US4276314A (en) | Method of preparing hash brown potato product | |
| US2179616A (en) | Process of producing a bacon rind food product | |
| US3597239A (en) | Method of manufacturing frozen oil-blanched diced potatoes suitable for preparing hash brown potatoes | |
| US3291615A (en) | Method for preparing quick-cooking, storage stable legumes | |
| US3335015A (en) | Method of dehydrating moist materials | |
| CN109452594A (en) | Microwave bulking sweet potato chip processing technology | |
| US3573070A (en) | Processes for preparing dehydrated potatoes | |
| CN106473033A (en) | The technique that a kind of utilization changing temperature-pressure-difference and puffing technology produces Jiashi's melon crispy slice | |
| GB526474A (en) | Treatment of potatoes to produce dried mashed potato | |
| US2190063A (en) | Treatment of potatoes to produce dried mashed potatoes | |
| US2834681A (en) | Method of making a fruit confection | |
| CN101088386A (en) | Making process of candied Chinese yam | |
| US3314160A (en) | Dehydrating apparatus | |
| US3959504A (en) | Peeling root vegetables with NaOH and hot gas treatment | |
| US1295162A (en) | Method of producing a food product. | |
| US611017A (en) | John g | |
| US2707684A (en) | Process of preparing dehydrated potato food products | |
| US3295995A (en) | Process of dehydrating vegetables | |
| US2278476A (en) | Animal protein material | |
| US2729566A (en) | Process for preparing dehydrated potatoes | |
| US2816037A (en) | Utilization of by-product potato pieces | |
| NO790452L (en) | PROCEDURE FOR DEHYDRATIZATION OF ORGANIC TISSUE | |
| US1372112A (en) | Method of preparing evaporated vegetables | |
| US3759160A (en) | Process for peeling potatoes |