A pretreatment method of frying processing comprises the steps of; dipping a raw material into a sugar solution thereby enabling the material to endure a relatively high temperature; drying-up a fried product for a short period of time without deteriorating the quality thereof at relatively high temperature; and raising the oil temperature at the beginning of frying processing rather than in the middle of the frying processing to stabilize the oil temperature as well as increasing the amount of ...

An otherwise conventional paperboard french fry scoop and container is provided with a game or quiz accessory construction to improve its utility. The rear (higher) wall (16) of the scoop is provided with a pair of parallel slits (24, 26) which slidably receive a tear off strip (62), the latter carried by a glue panel (50) glued to the rear wall of the scoop. The tear strip carries indicia (66, 68) in the form of two rows of respective questions and answers, the indicia being viewed through open...

A cooking oil quality sensing apparatus and system includes an acoustic wave sensor composed of one or more acoustic wave transducers configured upon a piezoelectric substrate such that when the acoustic wave sensor is in contact with cooking oil, the sensor generates acoustic wave data indicative of the quality of the cooking oil. An antenna can be integrated with the acoustic wave sensor, such that the antenna receives data an external source and transmits the acoustic wave data indicative of ...

A fry pan with its position angle adjustable includes a body, a tightening device and a base. The body has an upper plate and a lower plate capable of being tightened by the tightening device. The body has a shaft and is pivotally connected to the base by the shaft. The base has a position device connected with the body. The body can be adjusted in its desired position angle by the shaft functioning as a pivot and then is tightened by the position device at the adjusted sloping angle for fat to ...

A method and apparatus by which an operator without Chinese cooking skills or knowledge can cook consistent, superior Chinese stir-fry dishes with higher productivity and with a wider repertoire of recipes than that of the traditional Chinese chef. This invention includes means for entering and storing recipe data in a computer control system, means for selecting a recipe from a displayed menu, and means for cooking the selected recipe automatically by the computer control system including addit...

A method is described for producing extruded French Fries-Style products from dough containing between 45% to 50% moisture, from 4% to 8% protein, and from 0.25% to 0.5% fibers. Said dough is composed of steam-peeled potatoes soaked beans, desired spices, flavors, colors, and fortified with vitamins and minerals.The dough is pumped under vacuum to specific forming heads containing openings of desired shapes and dimensions. The continuous extrudate coming from said forming heads is received over ...

A holding tank having one end of a length of flexible tubing connected to a hot oil port with the other end connected to the inlet of a filter housing or positionable in communication with the hot oil in a deep frying unit, and an air pump having an air inlet and an air outlet with a length of flexible conduit connected between one of said inlet and said outlet and an airport in the holding tank. The entire filtering unit further being mounted in a wheeled housing for storage and easy access to ...

French fry strips and a related preparation process are provided, wherein the strips are produced from a corn based dough. The corn based dough comprises a matrix of corn meal and corn flour of different particle or granule sizes, admixed with water and optional flavoring and seasoning constituents to form a relatively thick dough having a texture suitable for extruding and cutting to form elongated strips having a size and shape conforming generally to conventional potato-based French fries. Th...

The apparatus and method of making a polygonal-shaped fry pan utensil which is to be located over the top of an open heating vessel such as a frying pan to prevent splatter from the heating vessel comprising forming a plurality of corners within a rigid edging material until the edging forms a closed configuration, placing the edge of the material and a screen assembly within a mold, the corner forming portions of the mold being smaller in width than the remaining forming portions of the mold, a...

A method is described for making a frozen French fry-style food product, having from about 50.0% to about 70.0% moisture, from about 4.0% to about 8.0% protein, from about 2.5% to about 5.0% fat, and from about 0.25% to about 0.50% fibers, in addition to calcium and phosphorous sources. This frozen potato-based product is made from a composition comprising steam peeled and cooked whole raw potatoes, soaked or cooked whole beans processed and mixed with the peeled cooked potatoes to create a doug...