Blade assembly and method of making cut food products

Abstract

A lattice-cut potato product is sliced so that the ridges and grooves on one surface of the slices are oriented transversely to the ridges and grooves on the opposite surface of the slices. The sizes and shapes of the ridges and grooves are particularly selected so that each point in the interior of a slice is no greater than a specified distance from an outer surface of the slice. These parameters enable a lattice-cut potato product to consistently achieve a crispy outer surface and a smooth and creamy interior when cooked by baking or microwaving.

1 . A method of preparing a potato-based food product, the method comprising:
 cutting potatoes into slices having first and second major surfaces, the first surface having a plurality of ridges and grooves extending in a first direction, and the second surface having a plurality of ridges and grooves extending in a direction transverse to the first direction, the potato slices having an interior surrounded by an exterior surface, each point in the interior being no more than a predetermined distance from a point on the exterior surface;   blanching the potato slices;   dipping the blanched potato slices in a solution to prevent nonenzymic oxidation of the potato slices;   drying the potato slices;   parfrying the potato slices; and   packaging the parfried potato slices.   
     
     
         2 . The method as claimed in  claim 1 , wherein the plurality of ridges and grooves in the second surface are substantially orthogonal to the plurality of ridges and grooves in the first surface. 
     
     
         3 . The method as claimed in  claim 1 , wherein the blanching step includes heating the potato slices in a water bath at a temperature between about 150° F. and about 200° F., for a time between about 5 minutes and about 20 minutes. 
     
     
         4 . The method as claimed in  claim 1 , further comprising freezing the potato slices. 
     
     
         5 . The method as claimed in  claim 1 , further comprising cooking the potato slices without frying. 
     
     
         6 . The method as claimed in  claim 5 , wherein the cooking step includes heating by warm air. 
     
     
         7 . The method as claimed in  claim 5 , wherein the cooking step includes heating by microwave energy. 
     
     
         8 . The method as claimed in  claim 1 , further comprising preheating the potatoes to soften the potatoes prior to the cutting step. 
     
     
         9 . The method as claimed in  claim 1 , wherein the predetermined distance is between about 0.055 inches and about 0.175 inches. 
     
     
         10 . The method as claimed in  claim 9 , wherein the predetermined distance is about 0.110 inches. 
     
     
         11 . The method as claimed in  claim 1 , wherein each ridge has a longitudinal peak, the peaks on the first surface being spaced from the peaks on the second surface by a peak-to-peak thickness measured in a direction substantially orthogonal to the first and second surfaces, the peak-to-peak thickness being between about 0.110 inches and about 0.350 inches. 
     
     
         12 . The method as claimed in  claim 11 , wherein the peak-to-peak thickness is about 0.220 inches. 
     
     
         13 . The method as claimed in  claim 1 , wherein the grooves on the first surface intersect with the grooves on the second surface to define a plurality of openings extending through the slice. 
     
     
         14 . A lattice cut potato product produced by the method of  claim 1 . 
     
     
         15 . A cutting blade for cutting potatoes, comprising:
 an elongated body having a cutting edge and opposed inner and outer sides, each side having a plurality of alternating longitudinal ridges and grooves extending substantially perpendicular to the cutting edge,   each ridge having a longitudinal peak, the peaks on the inner side being spaced from the peaks on the outer side by a peak-to-peak thickness measured in a direction substantially orthogonal to the first and second sides, the peak-to-peak thickness being between about 0.108 inches and about 0.118 inches.   
     
     
         16 . The cutting blade as claimed in  claim 15 , wherein the peak-to-peak thickness is about 0.113 inches. 
     
     
         17 . The cutting blade as claimed in  claim 15 , wherein an interpeak distance between one peak on the inner side of the body and a next adjacent peak on the inner side of the body is between about 0.328 inches and about 0.380 inches. 
     
     
         18 . The cutting blade as claimed in  claim 17 , wherein the interpeak distance is about 0.345 inches. 
     
     
         19 . The cutting blade as claimed in  claim 15 , wherein each ridge has a radius of curvature of about 0.100 inches. 
     
     
         20 . The cutting blade as claimed in  claim 15 , wherein each groove has a radius of curvature of about 0.100 inches. 
     
     
         21 . The cutting blade as claimed in  claim 15 , wherein a ratio of the interpeak distance to the peak-to-peak thickness is between about 2.90 and about 3.36. 
     
     
         22 . The cutting blade as claimed in  claim 15 , wherein the ratio of the interpeak distance to the peak-to-peak thickness is between about 3.00 and about 3.20.