초록 ▼

A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ropes having two or more axial cavities which c

A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ropes having two or more axial cavities which can be filled with savory fillings, optionally compressing the ropes, cutting and crimping ropes to form uncooked cut casings and then cooking and freezing. The dough has a moisture content of about 55% to about 75%, preferably about 60% to about 72%, to facilitate extrusion without impairing the potato shred material.

대표청구항 ▼

1. A process for making a hand held convenience snack food product comprising:a) re-hydrating dehydrated potato shreds with water, b) combining said potato shreds with dry ingredients and mixing continuously to form a dough having a moisture content of about 55% to about 75% and, optionally, allowin

1. A process for making a hand held convenience snack food product comprising:a) re-hydrating dehydrated potato shreds with water, b) combining said potato shreds with dry ingredients and mixing continuously to form a dough having a moisture content of about 55% to about 75% and, optionally, allowing the dough to sit at ambient temperature prior to further processing, c) extruding the dough in at least one extruder equipped with a multiple extrusion nozzle comprising i) an outer extrusion segment, said outer extrusion segment comprising an outer surface, an opening, an inner surface, a hollow section defined by said inner surface and an outer extrusion port comprising an inner wall, said hollow section terminating at one end at said opening and at the opposite end at said outer extrusion port and ii) an inner extrusion segment comprising a threaded section, a shaped body, two or more channels and at least one inner extrusion port comprising two or more axially adjacent inner port openings and an outer wall, said shaped body terminating at one end at said threaded section and at the other end at said at least one inner extrusion port and said channels being interspaced within said body and having diverging axes which originate at a point between said threaded section and said at least one inner extrusion port and terminating at said two or more inner port openings, said channels being aligned with said two or more inner port openings, wherein said inner extrusion segment is inserted into said hollow section of said outer extrusion segment such that said inner extrusion segment and said outer extrusion segment are aligned radially forming an annular space defined by said inner wall of said outer extrusion port and said outer wall of said inner extrusion port, to form at least one continuous rope having at least one inner wall, an outer wall and two or more axial cavities defined by said inner wall by movement of said dough through said annular space, d) filling said two or more axial cavities with filling material, e) cutting and crimping said continuous rope to form at least one uncooked cut casing, f) cooking said at least one uncooked cut casing to obtain a product, and g) freezing said product.