| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a process for continuous preparation of French fried potatoes which enables the rapid escape of steam during the deep frying step thereby promoting uniform cooking. <P>SOLUTION: Cooking of French fried potatoes by facilitating a generally vertical arrangement of potato strips while in the frying operation is disclosed wherein the slices are cooked within a very deep pack while oil is urged to flow upwardly through the pack and steam entrapment within the cooking slice pack is minimized. A conveyor belt carrying the slices through the cooker has a multiplicity of openings facilitating oil flow there through and the cooker is configured to permit oil discharge for reheating purposes both laterally and longitudinally of the processing path. <P>COPYRIGHT: (C)2012,JPO&INPIT</p> |
