Abrégé

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.

Classes IPC  ?

• A23B 7/06 - Blanchiment
• A23B 7/04 - CongélationDégel ultérieurRéfrigération
• A23L 1/217 - Produits grillés ou frits, p.ex. amuse-gueule, pommes chips
• A23B 7/055 - CongélationDégel ultérieurRéfrigération avec addition de produits chimiques avec contact direct entre l'aliment et les produits chimiques, p. ex. N2 liquide, à des températures cryogéniques