Process for preparing and preserving frozen potatoes

Claim 1

A CONTINUOUS PROCESS FOR PREPARING AND PRESERVING WHITE POTATOES, COMPRISING THE STEPS OF REMOVING THE SKIN BY SUBJECTING THE POTATOES BRIEFLY TO STEAM FOLLOWED BY SPRAYING WITH VERY COLD WATER AND GENTLE RUBBING, CUTTING THE POTATOES TO COOKING SHAPES AND SIZES, TREATING THE CUT PIECES IN A RAPIDLY AGITATED FRESH WATER BATH THUS REMOVING EXCESS OUTSDE STARCH TO PREVENT THE PIECES FROM STICKING TOGETHER, BLANCHING THE PIECES WITH ENCLOSED LIVE STEAM AT A PRESSURE NOT SUBSTANTIALLY ABOVE ATMOPSHERIC PRESSURE AND AT A TEMPERATURE OF 210-250* F. FOR ABOUT THREE MINUTES TO KILL THE ENZYMES AND STOP OXIDATION, SUBJECTING THE PIECES TO AIR CURRENTS TO SURFACE DRY THE PIECES AND REDUCE THEIR MOISTURE CONTENT TO 10-15% LESS THAN THAT OF FRESHLY CUT, UNTREATED POTATOES, COOLING THE PIECES TO A TMEPERATURE OF 35*-38* F. WHILE CIRCULATING AIR ABOUT THE PIECES TO ASSIST IN DRYING, AND QUICK FREEZING THE CHILLED PIECES AT A TEMPERATURE OF -20* TO -30* F.