A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling oil is injected to the upstream portion of the continuous fryer to continuously achieve the trough portion of the U-shaped temperature-time profile. The potato slices are then further fried in...

A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40 50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for the potato pieces is formed from a single-piece blank provided with a pair of microwave susceptor surfaces and reinforced corners. A removable lid contacts the potato pieces during microwave reconstitution.

A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods.

Snack foods are prepared, at least in part, from potato flakes and/or potato granules which are derivable from potatoes in which the starch has a higher than normal amylopectin content, for example, waxy potatoes. The snack foods have improved texture and appearance.

The present invention relates to a method for roasting vegetables and fruit, and the resultant roasted food product. In particular, the present method partially dehydrates the vegetable or fruit followed by roasting the dehydrated product, to produce a dehydro-roasted food product.

Intermediate-duration reversible neuromuscular blocking agents of the formula (I) ##STR1## where B and C are preferably para or may be meta and are each ##STR2## where W is CH.sub.2 or most preferably CH.dbd.CH R.sub.1, R.sub.2, R.sub.3 and R.sub.4 are the same or different and are each hydrogen or lower alkoxy of 1 to 4 carbon atoms and preferably methoxy, Y is lower alkyl of 1 to 4 carbon atoms and preferably methyl, Z is hydrogen, lower alkyl of 1 to 4 carbon atoms, cyclopentyl, cyclohexyl, b...

A crisp fried snack product is prepared from pieces of raw potatoes by the steps of dehydration to within a critical moisture range of about 20 percent to 40 percent by weight, equilibration for at least 2 hours, frying at a temperature between 350.degree. F. and 425.degree. F. for 6 to 60 seconds, and finish drying, if necessary to reduce moisture below 5 percent by weight. Alternately, the product is manufactured from potato pieces previously dehydrated to below 10 percent moisture by weight, ...

A synchro torque receiver has its rotor wound with an additional winding at right-angles to its existing, continuously energized rotor-winding. The three-phase stator-windings of the receiver are energized conventionally from the corresponding windings of a synchro torque transmitter. A control unit detects signals induced in the additional rotor-winding of the receiver and energizes this to create torque aiding the normal reactive torque that drives the receiver-rotor to maintain rotational cor...

A process for preparing frozen french fried potatoes which when finish fried closely resemble french fried potatoes prepared directly from fresh potatoes, in which potatoes are peeled, trimmed, cut into french fry sized strips, washed, dehydrated without prior blanching to remove a substantial amount of moisture, blanched in steam, partially fried, and then frozen.

Fried potato particles, frequently identified as potato chips or French fries, are prepared having an acceptable color, one from Color 4 through 7 of the Color Reference Standard of the International Potato Chip Institute by a method comprising freezing raw sliced potatoes followed immediately thereafter by thawing said slices in warm water and frying the thus treated slices.