| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6f1b9dcb75b23592b4d633bd8183431b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e354d6452cad38a6b581ee98b84d239f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_665e7947ca634fa88e2f91cbd3db1ba8 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-055
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-0408
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-0416
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-055
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate |
2014-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86e9e6430013cceb289591d3cf69b313
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c71e804f3c8c48cc270cf056981d0ae
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b48eff29fb66bd98c2f6f15241166f67 |
| publicationDate |
2020-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
NZ-714716-A |
| titleOfInvention |
Method for preparing deep-frozen vegetables pieces |
| abstract |
A drawback of the known fried pre-fried, deep-frozen french fries is that they are fried twice in a fat before the outer layer of the french fry is crisp. This results in the french fry absorbing a great deal of fat and having a high nutritional calorific value. In addition, both the cost price of the oil and that of heating the deep-fryers result in high production costs. It is therefore an object of the invention to provide a method for preparing deep-frozen vegetable pieces, preferably potato such as deep-frozen french fries, which comprise less fat and still make it possible to obtain a crispy crust. An embodiment of the invention relates to a method for preparing deep-frozen vegetable pieces, preferably potato pieces such as french fries, comprising of bringing the vegetable pieces into brief contact with an inert substance which has a temperature which is sufficiently low and for a period of time which is sufficiently long to impart to the outer layer of the vegetable pieces a temperature which is less than 0°C while an inner part of the vegetable piece has a temperature which is greater than 0°C; slowly freezing the vegetable pieces until the pieces are fully deep-frozen by bringing the vegetable pieces into contact with air. |
| priorityDate |
2013-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |