METHOD FOR PRODUCING GLAZED FRENCH FRIES Russian patent published in 2022 - IPC A23L19/18 A23L27/10 A23L27/14 A23P20/10 

FIELD: foodstuffs.

SUBSTANCE: invention relates to the potato processing and confectionery industry. A method for producing glazed french fries, including the following consecutive process stages: preliminary preparation of potatoes: dry removal of dirt, calibration and washing of potatoes, separation of stones, inspection of potato tubers, re-washing and inspection of potato tubers, cutting of potatoes, separation of scraps and removal of free starch, removal of excess water with the cut potatoes, as well as frying of the cut potatoes, preparation of additives, cooling, inspection and panning, packaging, marking, transportation and storage, characterised by the fact that the resulting french fries are coated on one side or on all sides with a savoury glazing, using hard varieties of cheese, introducing, in an amount of 1 to 5%, additives into the glazing, in the form of tea powder: black and/or green, and/or red, or yellow, and/or coffee, and/or asafoetida, and/or star anise, and/or vanilla, and/or cloves, and/or ginger, and/or galangal, and/or cardamom, and/or cinnamon, and/or turmeric, and/or bay leaf, and/or nutmeg flowers, and/or nutmeg nuts, and/or black pepper, and/or white pepper, and/or cubeb pepper, and/or long pepper, and/or Ashanti pepper, and/or Cayenne pepper and/or Cayenne pepper, and/or bird's eye pepper, and/or xylopia, and/or guineense pepper, and/or Jamaican pepper, and/or Japanese pepper, and/or melegueta, and/or rosemary, and/or saffron, and/or onion, and/or tree onion, and/or shallots, and/or leek, and/or Welsh onion, and/or chives, and/or mangera, and/or aging chive, and/or allium pskemense, and/or garlic, and/or wild garlic, and/or ramsons, and/or mycetinis scorodonius, and/or hedge garlic, and/or parsley, and/or parsnip, and/or celery, and/or fennel, and/or horseradish, and/or ajowan, and/or sweet flag, and/or anise, and/or basil, and/or black mustard, and/or brown mustard, and/or white mustard, and/or avens, and/or blue melilot, and/or oregano, and/or angelica, and/or hyssop, and/or costmary, and/or chervil, and/or spanish chervil, and/or cumin, and/or coluria, and/or coriander, and/or watercress, and/or bittercress, and/or meadow cress, and/or garden cress, and/or Indian cress, and/or lavender, and/or lovage, and/or marjoram, and/or lemon balm, and/or Moldavian dragonhead, and/or juniper fruits, and/or peppermint, and/or spear mint, and/or Vietnamese lemon mint, and/or apple mint, and/or common mugwort, and/or Roman wormwood, and/or redstem wormwood, and/or Artemisia balchanorum, and/or alpine wormwood, and/or rue, and/or thyme, and/or carraway, and/or dill, fenugreek, and/or savory, and/or winter savory, and/or thyme, and/or black carraway, and/or sage, and/or estragon, and/or peels: bigarade and/or lemon, and/or orange, and/or tangerine, and/or grapefruit.

EFFECT: invention allows for development of a highly effective method for producing french fries glazed with savoury glazing made of hard varieties of cheese with or without additives in the glazing, with a balanced biochemical composition and improved organoleptic properties.

1 cl, 3 tbl, 17 ex