Search

Belle C Walsh

from Cincinnati, OH
Age ~71
Get Report
Also known as:
Belle Cromwell Walsh
Phone and address:
5661 Regimental Pl, Cincinnati, OH 45239
(513) 681-2235
Related to:
Casandre M Walsh, 74John C WalshChristopher Lengel, 61Lois Lengel, 96Tina W Lengel, 56Jessica E Newcomb, 35Sharon Lengel, 65
Connected to:
Abagail Walsh, 28Abigail C Walsh, 56Adam Walsh, 54Adeline Walsh, 89Adren R Walsh, 39Alisa M Walsh, 49Arnold D Walsh, 83Bevin Walsh, 49Blaine J Walsh, 34Britani N Walsh, 38

Belle Walsh Phones & Addresses

  • 5661 Regimental Pl, Cincinnati, OH 45239 (513) 681-2235
  • 5661 Regimental Pl, Cincinnati, OH 45239 (513) 967-3692

Work

Position: Personal Care and Service Occupations

Education

Degree: Associate degree or higher

Emails

b***[email protected]

Publications

Us Patents

Process For Preparing Storage Stable Par-Fries

View page
US Patent:
62284053, May 8, 2001
Filed:
Nov 7, 1997
Appl. No.:
8/967262
Inventors:
Belle Cromwell Walsh - Cincinnati OH
Jeffrey John Kester - West Chester OH
Kyle McLennan Taylor - Mason OH
Herbert Thomas Young - Cincinnati OH
Michael Robert Sevenants - Newport KY
Joseph James Elsen - Cincinnati OH
David Thomas Biedermann - Cincinnati OH
Assignee:
The Procter & Gamble Company - Cincinnati OH
International Classification:
A23L 1217
US Classification:
426241
Abstract:
A method for preparing frozen par-fried potato strips comprising about 38% to about 58% moisture which remain fresh tasting after storage at about 0. degree. F. (-17. 8. degree. C. ). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 60%. The reduced moisture potato strips are then parfried in oil at a temperature of from about 270. degree. F. (132. degree. C. ) to about 335. degree. F. (168. 3. degree. C. ) for a time sufficient to reduce the moisture content of the potato strips to about 38% to about 58% moisture. Thereafter, the parfried potato strips are frozen. The frozen par-fried potato strips are stable (i. e. , free from off-flavor development) when stored at 0. degree. F. (-17. 8. degree. C. ) to about 20. degree. F. (-6. 7. degree. C.

Process For Preparing Frozen Par-Fried Potato Strips Having Deep Fried Texture When Oven-Finished

View page
US Patent:
60428708, Mar 28, 2000
Filed:
Nov 5, 1997
Appl. No.:
8/968846
Inventors:
Belle Cromwell Walsh - Cincinnati OH
Jeffrey John Kester - West Chester OH
Patrick Joseph Corrigan - Cincinnati OH
Joseph James Elsen - Cincinnati OH
Assignee:
The Procter & Gamble Company - Cincinnati OH
International Classification:
A23L 1217
US Classification:
426637
Abstract:
The present invention relates to frozen hydrated par-fried potato strips comprising about 35% to about 55% moisture which when oven finished have substantially the same internal and surface texture as deep fried French fries. More particularly this invention relates to par-fried potato strips for subsequent finishing in an oven prior to consumption prepared by: (a) parfrying potato strips at an oil temperature of from about 270. degree. F. (132. degree. C. ) to about 385. degree. F. (196. degree. C. ) for a time sufficient to reduce the moisture content of the par-fries to from about 30% to about 50%, (b) hydrating the surface of said par-fries until the weight thereof is increased by from about 1% to about 12%, and (c) freezing said hydrated par-fries. The frozen, hydrated par-fries comprise from about 35% to about 55% moisture.
Control profile
Belle C Walsh from Cincinnati, OH, age ~71 Get Report