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Carlton J Judkins

from Rochester, NY
Age ~91
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Related to:
Andy V Vo, 28Judkins Brannen
Connected to:
Adam Judkins, 41Allison R Judkins, 35Andrea S Judkins, 45Anthony Judkins, 57Avery A Judkins, 42Ben J Judkins, 43Brandy C Judkins, 39Carla G Judkins, 52Cheryl A Judkins, 56Corey J Judkins, 38

Carlton Judkins Phones & Addresses

  • Rochester, NY
  • 1025 Merrett Dr, Idaho Falls, ID 83404 (208) 524-4307
  • 906 Dahlia Dr, Moses Lake, WA 98837
  • 405 S Dresden Cir, Shreveport, LA 71115 (208) 403-8339
  • 3902 Mountain View Dr, Rexburg, ID 83440

Publications

Us Patents

Process For Preparing Parfried Potato Strips Having An Extended Hold Time Upon Finish Frying

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US Patent:
58856390, Mar 23, 1999
Filed:
Jun 6, 1997
Appl. No.:
8/870321
Inventors:
Carlton Judkins - Moses Lake WA
Richard K. Pinegar - Moses Lake WA
Assignee:
Nestec, S.A. - Vevey
International Classification:
A23L 1217
US Classification:
426303
Abstract:
Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the strips. The potato strips preferably are partially dried before being contacted with an aqueous starch-based slurry to provide a starch-based batter coating over the hydrocolloid layer. The potato strips having the dual coating of a hydrocolloid and a batter are then parfried and frozen. When reconstituted by finish frying in hot oil, the resulting french fries have an extended holding quality, remaining crisp and tender for prolonged periods after finish frying.

Coated Frozen Par-Fried Potato Strips

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US Patent:
60336978, Mar 7, 2000
Filed:
Jan 25, 1999
Appl. No.:
9/237985
Inventors:
Carlton Judkins - Moses Lake WA
Richard K. Pinegar - Moses Lake WA
Assignee:
Nestec S.A. - Vevey
International Classification:
A23L 1217
US Classification:
426102
Abstract:
Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the strips. The potato strips preferably are partially dried before being contacted with an aqueous starch-based slurry to provide a starch-based batter coating over the hydrocolloid layer. The potato strips having the dual coating of a hydrocolloid and a batter, are then parfried and frozen. When reconstituted by finish frying in hot oil, the resulting french fries have an extended holding quality, remaining crisp and tender for prolonged periods after finish frying.
Control profile
Carlton J Judkins from Rochester, NY, age ~91 Get Report