Following the usual caustic dipping of whole, unpeeled, raw potatoes, for loosening the skins, and subsequent treatment thereof by exposure to hot air and by abrasive scrubbing for removal of the loosened skins, the so-peeled potatoes, still containing most of the eyes and any defects that might exist, are subjected to further treatment for a period of time by exposure to steam which activates residual caustic in such eyes and defects and loosens the same. The potatoes are thereafter washed to remove the loosened eyes and defects and to produce unusually clean potatoes substantially free of skin, eyes, and defects and ready for final specking procedures. There is minimum loss of potato flesh by this procedure.
A method for the rapid removal of the peelings or outer coverings from certain food products with minimal loss of or damage to the other portions thereof, by a thermal shock treatment comprising a brief exposure of said products simultaneously to high intensity radiant heat from a vessel and high temperature, low pressure superheated steam or other fluid or gaseous medium inside the vessel.
An apparatus for removing decayed portions from the exterior of potatoes is disclosed. The potatoes are supported and advanced on a series of rollers some of which include a plurality of resilient fingers which disrupt the decayed portions of the potato surface while leaving the remaining portions of the surface intact, and then advance the potatoes relative to a plurality of water spray nozzles, said rollers adapted to orient the potatoes so that the entire surface of the potato is subjected to spray emanating from said nozzles. The water sprays have sufficient force to disrupt and remove decayed portions of the potatoes while leaving the remaining portions of the potatoes substantially intact.
Decayed portions of potatoes are removed by supporting and advancing the potatoes on a series of rollers relative to a plurality of water spray nozzles with rubber fingers being mounted on some of the rollers. The rubber fingers contact the potatoes with sufficient force to penetrate the decayed portions without damaging the peel or other sound portions of the potatoes while water sprays contact the potatoes with sufficient force to remove the penetrated decayed portions while leaving the remaining portions intact.
4626438 - Process for making skin-on potato boats - Owned by Lamb-Weston, Inc. (Portland, OR) [*] Notice:The portion of the term of this patent subsequent to December 13, 2000 has been disclaimed.
A method for making skin-on potato boats includes slicing raw potatoes in half along their major diameter to form potato halves with exposed cut surfaces and removing center portions of the potato halves, leaving a potato layer adjacent the potato skin. The resulting hollowed-out potato halves are blanched, parfried, and frozen for later reconstitution. Upon parfrying, the potato layer has an integrated cellular structure. The reconstituted product has an oil content within the range of about 6-11%.
A method for making skin-on potato boats includes blanching whole potatoes to gelatinize the outer layer beneath the skin, cutting the potatoes in half to expose cut surfaces and in one embodiment abrading away the ungelatinized center portion of the potato halves. In a second embodiment, the center portions are manually removed with a scraping device. In either embodiment, the resulting hollowed-out potato halves may then be blanched, air cooled, parfried and frozen for later reconstitution. After parfrying, the potato boats have a solids content of about 35%-45%. Upon reconstitution the potato boats may be filled with condiments, such as cheese and the like, and served as so-called "potato skins."
