| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed80747fa454b9bb10e43777f1886148 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J37-0641
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23N12-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219 |
| filingDate |
2016-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f246e71800344355f2cc49ffcb292b91
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e17303fdc306fca2bb005a78a205392
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_389dc54fbaed21608023c24f5189fee9 |
| publicationDate |
2019-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2016236912-B2 |
| titleOfInvention |
Method for preparing a potato product for finish-frying, processing line therefor and such a potato product for finish-frying |
| abstract |
The present invention relates to a method for preparing a potato product for finish-frying, a processing line therefor and a potato product for finish-frying. The method according to the invention comprises the steps of: - supplying a quantity of potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg; - washing, peeling and cutting the supplied potatoes to form a basic potato product; - blanching the basic potato product to form a blanched potato product; - drying the blanched potato product; - applying a coating to the blanched and dried potato product to form a coated potato product; and - pre-frying the coated potato product to form a pre-fried potato product, wherein the steps provide a potato product, the energetic value of which is lower than 190 kCal/100 g after finish-frying. |
| priorityDate |
2015-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |