US2597065A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing and preserving potatoes
Assignee: ARTHUR M CHASE
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Filing: 1949-06-01
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Granted: 1952-05-20
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Expires: 1969-06-01
Abstract
No abstract record available.
Inventors
- 👤 Henry M Chase
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 09:34
CPC Classifications
A; A23; A23B; A23B7/00; A23B7/04; A23B7/0408; A23B7/0416; A23B7/06; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/14; A23L5/00; A23L5/57
Claims Analysis
Total Claims: 1
Claim 1
Independent Claim
124 words
A CONTINUOUS PROCESS FOR PREPARING AND PRESERVING WHITE POTATOES, COMPRISING THE STEPS OF REMOVING THE SKIN BY SUBJECTING THE POTATOES TO STEAM AT 100 POUNDS STEAM PRESSURE FOR ONE-HALF TO THREE-QUARTERS OF A MINUTE,FOLLOWED BY SPRAYING WITH ICE WATER AT ABOUT 80 POUNDS PRESSURE WHILE GENTLY RUBBING THE POTATOES TOGETHER, CUTTING THE POTATOES TO COOKING SHAPES AND SIZES, TREATING THE CUT PIECES IN AN AQUEOUS SOLUTION OF SODIUM BISULPHITE, BLANCHING THE PIECES WITH LIVE STEAM AT TEMPERATURES RANGING FROM 180* TO 210* F. FOR FROM 2 TO 3 MINUTES TO KILL THE ENZYMES, SUBJECTING THE BLANCHED PIECES TO AIR CURRENTS TO SURFACE DRY THEM, COOKING THE POTATOES GRADUALLY TO TEMPERATURES OF FROM ABOUT 35-38 DEGREES FAHRENHEIT, AND QUICK FREEZING THE PARTIALLY DRIED, CHILLED PIECES.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1955-05-20 | 1955-11-19 | 1956-05-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1959-05-20 | 1959-11-19 | 1960-05-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1963-05-20 | 1963-11-19 | 1964-05-20 | $7700.00 | Window Closed / Lapsed |