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    • 3. 发明授权
    • Process for forming shaped potato products and products resulting
therefrom
    • 由此形成成型马铃薯产品和产品的方法
    • US4156744A
    • 1979-05-29
    • US831638
    • 1977-09-08
    • Elmars M. KiploksJames D. O'Neil
    • Elmars M. KiploksJames D. O'Neil
    • A23L19/12A23L1/216
    • A23L19/13
    • Cooked and shaped potato products such as french fries, scalloped, au gratin potatoes or potato chips are prepared by first cooking of potatoes sufficiently so that they can be mashed. They are then peeled and subdivided, for example, by ricing them. The subdivided potatoes are supported as a porous mass and partially dried either at atmospheric pressure or vacuum while being agitated to reduce the moisture content to about 29-40% solids by weight. The predried potatoes are then formed to a predetermined shape. When extrusion formed, the forming die should have sufficient open area to maintain nozzle pressure at about 15 ps or less. The shaped pieces are preferably further dried and either refrigerated or frozen. Just before they are eaten they are heated preferably by frying them in fat.
    • 通过首先对马铃薯进行充分的烹饪,以便将它们捣碎,来制备诸如炸薯条,扇贝,马铃薯土豆或马铃薯薯片的熟化和成型的马铃薯产品。 然后,他们被剥皮和细分,例如,通过将他们撬起来。 细分的马铃薯作为多孔质量被支撑,并在大气压力或真空下被部分干燥,同时搅拌以将水分含量降低至约29-40%固体重量。 然后将预干燥的土豆形成为预定的形状。 当挤出成型时,成形模具应具有足够的开口面积以将喷嘴压力维持在约15ps或更小。 成形件优选进一步干燥并冷藏或冷冻。 在食用之前,最好用油炸它们加热。