Abstract

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 <0°C while an inner part of the vegetable piece has a temperature which is >0°C; slowly freezing the vegetable pieces until the pieces are fully deep-frozen by bringing the vegetable pieces into contact with air.

IPC Classes  ?

• A23B 7/06 - Blanching
• A23B 7/04 - FreezingSubsequent thawingCooling
• A23L 1/217 - Roasted or fried products, e.g. snacks or chips
• A23B 7/055 - FreezingSubsequent thawingCooling with addition of chemicals with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature