A french fry product of low calorie content is prepared by dipping blanched potato strips in a solution containing sodium acid pyrophosphate and caramel, and optionally glucose. The strips containing the solution residue are panfried for a maximum time of 40 seconds at 320.degree.-335.degree. F., or alternatively sprayed with a fine coat of hot oil, and then frozen. Upon reconstitution, the product contains at least 10% less calories than a conventional french fry and as much as 45% less calorie...

A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste and being substantially free of an excessive intake of lipids; and an agent for non-fry cooking comprising trehalose as an effective ingredient.

A method of feeding fry, shellfish or mollusks comprising directly feeding the fry, shellfish or mullusks a dried yeast feed of enhanced nutritive value comprising active yeast and up to, but not exceeding, 20% by dry weight of fish oil.

A cooking pan having an inner shell and an outer shell between which is an oil filled cavity containing a heating element the inner shell being secured to the outer shell by a rolled beaded edge formed in such a manner that the free edges of the respective inner shell and outer shell are not in contact with one another because the outer margin of the inner shell has been pre-beaded, the outer margin of the outer shell has been folded, and the relationship between the two is such that the folded ...

An improved extended mounting bracket for a french fry press. The mounting bracket generally comprises a back plate with two opposing protruding side brackets. The side brackets are integrally attached along the opposing edges of the back plate by welding or the like. Both side brackets are formed with upper and lower notches adapted to slidably receive and anchor a conventional french fry press. The extended mounting bracket extends the french fry press over a proper waste receptacle such as a ...

An incubator for hatching fish eggs and incubating fry including a housing suitable for holding water, having a floor and a top. A pressure plate for evenly distributing pressure in the upper portion of the housing spaced above the floor. The housing having an inlet below the pressure plate and an outlet above the pressure plate. Biological substrates having openings resting on and above the pressure plate. The substrates are made from materials suitable for incubating fish eggs and supporting f...

A rigid wire frame is formed around the exterior of a wire mesh fry basket. An ergonomic handle having at least one protuberance enables a person to firmly grip the handle with less muscle strength than is required to grip a straight handle. A rigid wire hook, opposite a rigid wire handle enables the basket to be hung from an edge.

A fry basket for supporting food items, such as pies and fish filets, to be cooked in an immersed position in a cooking medium. The fry basket has a generally rigid frame presenting parallel, spaced-apart transverse support members. A unitary sheet of low heat capacity flexible material is supported from the transverse frame members to form a plurality of pouches. Each pouch has a pair of opposed sidewalls and a bottom portion with each of the sidewalls of each pouch hanging from a transverse fr...

The eggs are incubated in a stack of relatively spaced liquid containers, each of which has a basin therein through which the incubation liquid undergoes upward flow and then weirs over opposing sides of the basin into outflow chambers from where it discharges into the container therebelow. In the lower container, the liquid is introduced into inflow chambers at opposite ends of the basin, where it flows downward through ports into a plenum and then upwardly into the basin of the lower container...

Alevins or sac fry can be efficiently incubated under crowded conditions such that the biomass-to-water weight ratio is between 48:1 and 100:1; provided that oxygenated water--rather than aerated water--is circulated through the incubator. Preferably, the water, when leaving the incubator contains approximately seven to fifty milligrams per liter of dissolved oxygen.