Potato shreds

Hainan, E.T. (1944) Digestibility trials with poultry. II. The digestibility and metabolizable energy of raw and cooked potatoes, potato flakes, dried potato slices and dried potato shreds. Journal of Agricultural Science 34,139-154. 

Fats and oils, lard, shortening Not to exceed 0.02%, alone or in combination with BHA, PG or TBHQ Dehydrated potato shreds 50 ppm... 

Potato flakes, sweet potato flakes, dehydrated potato shreds 0.005%... 

There is also an Urschel model CC sheer, able to produce flat potato slices, standard Crinkle, V slices, oval shreds, crescent shred, V shred, and strip cuts. Then there is the Urschel model GRL strip cutter, designed specifically for cutting plain and crinkle cut potato strips with slice thicknesses up to 14 mm and crosscut knife cuts from 7.1 to 22.2 mm. 

Paraquat was determined in milk, beef and potatoes using an El A with pAb. Potatoes were shredded with dry ice. The potato and the meat samples were extracted with HCl after spiking the samples. The acid extracts were evaporated to dryness and reconstituted for the El A. The milk was diluted with phosphate buffer. The EIA was able to detect less than 1 ppb of paraquat in whole milk and down to 2.5 ppb in beef. The efficiency of HCl for extracting potato and ground beef was determined by using methyl- C paraquat. Recoveries between 60 and 70% were obtained. Since paraquat is known to bind tightly to many matrices, recoveries for both matrices were determined after storage of the spiked samples for several days at 21 °C. 

Other Perishables In addition to grapes, prepared fresh apples for baker s use (Joslyn and Mrak, 1930) and prepeeled potatoes (Olson and Treadway, 1949) are treated with sulfites or SO2 to prevent discoloration during preparation, storage, and distribution. Small amounts of SO2 are added also to prepared horse-radish to prevent discoloration (Blumenthal, 1937), cut or shredded fresh vegetables for salad use are sulfited in some packs, and coconuts were at one time preserved with SO2 (Dybowski, 1908). 

Hf Make mashed potato soup. Saute mushrooms and onions in butter. Add leftover mashed potatoes and chicken stock until it s a chowderlike consistency. Stir in some shredded cheese. Top with sour cream and scallions. 

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