Process for preparing french fried potato strips with salt content
CA 2019554 C · Owner: Wheeler, Janet Olson · Inventors: Wheeler, Janet Olson; Burrows, Christopher B.; Sloan, Jerry L.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method for producing french fried potato strips which includes washing and cutting raw potatoes into suitably sized strips. The raw potato strips are steam blanched, immersed in a hot brine solution partially, dehydrated in hot air, par fried in oil and then frozen. After par frying, the strips have a solids content of about 20 to 45 percent by weight. The frozen french fries are reconstituted by finish frying, and have a sodium chloride content of about 0.5 to 2 percent by weight.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed June 21, 1990 and granted November 28, 2000. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended June 21, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 21, 2012.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.