Modular Meal System and Method of Making a Modular Meal System
US-2024051726-A1 · Feb 15, 2024 · US
US9011950B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-9011950-B2 |
| Application number | US-201113136976-A |
| Country | US |
| Kind code | B2 |
| Filing date | Aug 15, 2011 |
| Priority date | Sep 17, 2010 |
| Publication date | Apr 21, 2015 |
| Grant date | Apr 21, 2015 |
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Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
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The invention claimed is: 1. A method of preparing vegetable pieces, comprising: sous vide cooking the vegetable pieces; and increasing the number of surface fissures in the sous vide cooked vegetable pieces by treating the sous vide cooked vegetable pieces with ultrasound for at least 30 minutes, and deep frying in oil heated to about 190° C. for about 1 to 5 minutes. 2. The method of claim 1 , wherein the vegetable pieces are potato pieces.…
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