ES2063706A1 - Procedimiento para la elaboracion de patatas frescas, enteras o troceadas, conservando todas sus propiedades y listas para fritura o coccion. - Google Patents
Procedimiento para la elaboracion de patatas frescas, enteras o troceadas, conservando todas sus propiedades y listas para fritura o coccion.Info
- Publication number
- ES2063706A1 ES2063706A1 ES09301333A ES9301333A ES2063706A1 ES 2063706 A1 ES2063706 A1 ES 2063706A1 ES 09301333 A ES09301333 A ES 09301333A ES 9301333 A ES9301333 A ES 9301333A ES 2063706 A1 ES2063706 A1 ES 2063706A1
- Authority
- ES
- Spain
- Prior art keywords
- cut
- whole
- frying
- conserving
- cooking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000002595 Solanum tuberosum Nutrition 0.000 title abstract 4
- 244000061456 Solanum tuberosum Species 0.000 title abstract 4
- 235000012015 potatoes Nutrition 0.000 title abstract 4
- 238000010411 cooking Methods 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 abstract 2
- 235000010241 potassium sorbate Nutrition 0.000 abstract 2
- 239000004302 potassium sorbate Substances 0.000 abstract 2
- 229940069338 potassium sorbate Drugs 0.000 abstract 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 abstract 2
- 235000010234 sodium benzoate Nutrition 0.000 abstract 2
- 239000004299 sodium benzoate Substances 0.000 abstract 2
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 abstract 2
- 235000010262 sodium metabisulphite Nutrition 0.000 abstract 2
- 239000004296 sodium metabisulphite Substances 0.000 abstract 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 abstract 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 abstract 1
- 239000005708 Sodium hypochlorite Substances 0.000 abstract 1
- 238000005299 abrasion Methods 0.000 abstract 1
- 239000000460 chlorine Substances 0.000 abstract 1
- 229910052801 chlorine Inorganic materials 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 229910017604 nitric acid Inorganic materials 0.000 abstract 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
PROCEDIMIENTO PARA LA ELABORACION DE PATATAS FRESCAS, ENTERAS O TROCEADAS, CONSERVANDO TODAS SUS PROPIEDADES Y LISTAS PARA FRITURA O COCCION, CONSISTENTE EN SOMETERLAS A UN LAVADO CON AGUA Y SELECCION DE TAMAÑOS CON PELADO DE LAS PATATAS MEDIANTE ABRASION. POSTERIORMENTE SE SUMERGEN EN UNA DISOLUCION DE HIPOCLORITO SODICO EN CONCENTRACION DE CLORO ACTIVO ENTRE 50 Y 150 PPM, PROCEDIENDO SEGUIDAMENTE A CORTARLAS EN TIRAS, CUBOS O RODAJAS DE PLURAL DIMENSINADO Y TAMBIEN PUEDEN QUEDAR ENTERAS. MAS POSTERIORMENTE, SON TRATADAS EN UNA DISOLUCION DE METABISULFITO SODICO, ACIDO CITRICO, SORBATO POTASICO Y BENZOATO SODICO CON UNA CONCENTRACION MINIMA DE 1000 PPM DE METABISULFITO SODICO Y 500 PPM PARA EL ACIDO CITRICO, SORBATO POTASICO Y BENZOATO SODICO TEMPARATURA 17GC. FINALMENTE SON ESCURRIDAS Y CENTRIFUGADAS, ENVASADAS EN BOLSAS DE PLASTICO Y ALMANCENADAS A TEMPERATURA EQUIVALENTE A 6GC.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES09301333A ES2063706B1 (es) | 1993-06-16 | 1993-06-16 | Procedimiento para la elaboracion de patatas frescas, enteras o troceadas, conservando todas sus propiedades y listas para fritura o coccion. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES09301333A ES2063706B1 (es) | 1993-06-16 | 1993-06-16 | Procedimiento para la elaboracion de patatas frescas, enteras o troceadas, conservando todas sus propiedades y listas para fritura o coccion. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2063706A1 true ES2063706A1 (es) | 1995-01-01 |
| ES2063706B1 ES2063706B1 (es) | 1995-07-16 |
Family
ID=8282213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES09301333A Expired - Fee Related ES2063706B1 (es) | 1993-06-16 | 1993-06-16 | Procedimiento para la elaboracion de patatas frescas, enteras o troceadas, conservando todas sus propiedades y listas para fritura o coccion. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2063706B1 (es) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997002752A1 (es) * | 1995-07-11 | 1997-01-30 | Macalfa, S.L. | Proceso para deshidratar tuberculos para obtener un producto alimenticio almacenable imperecedero y producto alimenticio |
| ES2113326A1 (es) * | 1996-10-16 | 1998-04-16 | Azti Inst Tecnologico Pesquero | Procedimiento de conservacion de patata pelada fresca. |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT201600102189A1 (it) * | 2016-10-12 | 2018-04-12 | Co P A Vit Consorzio Pataticolo Alto Viterbese Soc Coop Agr | Metodo di trasformazione per patate di iv gamma |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES434254A1 (es) * | 1974-02-04 | 1976-12-16 | Lesieur Cotelle | Procedimiento de fabricacion de patatas tratadas previamen-te, dispuestas para ser salteadas o fritas, que se pueden conservar durante periodos prolongados. |
| WO1993002572A1 (en) * | 1991-08-09 | 1993-02-18 | R2Z2, Inc. | Natural potato product and method for preparing same |
-
1993
- 1993-06-16 ES ES09301333A patent/ES2063706B1/es not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES434254A1 (es) * | 1974-02-04 | 1976-12-16 | Lesieur Cotelle | Procedimiento de fabricacion de patatas tratadas previamen-te, dispuestas para ser salteadas o fritas, que se pueden conservar durante periodos prolongados. |
| WO1993002572A1 (en) * | 1991-08-09 | 1993-02-18 | R2Z2, Inc. | Natural potato product and method for preparing same |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997002752A1 (es) * | 1995-07-11 | 1997-01-30 | Macalfa, S.L. | Proceso para deshidratar tuberculos para obtener un producto alimenticio almacenable imperecedero y producto alimenticio |
| ES2113326A1 (es) * | 1996-10-16 | 1998-04-16 | Azti Inst Tecnologico Pesquero | Procedimiento de conservacion de patata pelada fresca. |
| WO1998016118A1 (es) * | 1996-10-16 | 1998-04-23 | Fundacion Azti | Procedimiento de conservacion de patata pelada fresca |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2063706B1 (es) | 1995-07-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FD1A | Patent lapsed |
Effective date: 20040503 |