Frozen French fries were introduced

Frozen French fries were introduced on February 16, 1946, at Macy's Department Store. They were produced by the Maxson Food Systems of Long Island, N.Y.Shortly after, J.R. Simplot and Ore-Ida both entered the frozen French fry business, learning the specifics of starch type, moisture content, and par-frying techniques partially frying the potato strip to stabilize the starch, then freezing the potato for finish frying. Ore-Ida built a new frozen-food
factory outside Ontario, Ore. Mergers with smaller companies expanded the firm into Ore-Ida Foods in 1961 (purchased by Heinz in 1965).

Frozen Deviled Crabs were introduced by the new company called Mrs. Paul's Kitchens, owned by Edward Piszek and short-order cook John Paul.

Dunkin' Donuts started its growth from a coffee and donuts shop in Quincy, Mass., founded by Robert Rosenberg in 1950.

In 1947, Jeno Paulucci, a food salesman, set up shop in a Grand Rapids, Minn. Quonset hut and started growing bean sprouts in a hydroponic garden. Bean sprouts grow rapidly, and Paulucci produced enough to supply a canned chicken chow mein operation. He entered the pizza business shortly afterward, and expanded his plant in Duluth, Minn., by an extra 2 million sq ft in 1950. His slogan, displayed at the front door, noted that "We're in business to make a profit. That's the only reason. But we might as well have some fun at it." Paulucci did indeed have fun with his business, selling Chun King to RJ Reynolds Foods in 1966, and becoming chairman of RJR Reynolds Foods.

Duncan Hines Cake Mix started life in Omaha, Neb., in June 1950, at the Nebraska Consolidated Mills. The brand name was licensed from Park Hines, the company that used the food critic Duncan Hines' name. The new brand reached 48% of the prepared cake mix market within three weeks. The mix came in one flavor, white, with yellow and chocolate cakes prepared by ingredient additions. Cake mixes were popular with consumers. The research produced cakes with leavening systems that could withstand shelf-time, and knowledge about the impact of moisture on leavening and the kinds of additions that consumers preferred to add themselves, and why. Adding fresh eggs, according to one survey, helped a home baker feel as if the cake was her own.

Tropicana Products began to produce chilled, pasteurized orange and grapefruit juice. The firm had packed chilled fruit sections in glass as early as 1946. Owner Anthony 1. Rossi did the basic studies that determined the optimum temperature and time required to deactivate pectinase enzymes that would cause juice to separate into two phases and trigger off-flavors.
He also developed juice blends of several orange varieties to produce a uniform juice year-round. By 1955, Rossi had built a stainless-steel-chambered ship to ship chilled juice to his Whitestone, N.Y., bottling plant from his port in Cape Canavaral, Fla. Pream, a powdered imitation cream for coffee was introduced in 1952, made from hydrogenated palm-kernel oil, sodium caseinate, phosphates, and emulsifiers, plus sugar, was developed by the M. and R. Dietetic Laboratory of Columbus, Ohio. Pream was followed by a number of dry coffee creamers in the next few years. Understanding the interaction between
special fats and protein systems produced improved products that retained the "creamy" look, cost less than cream, and could be used in dry form for a long time without spoilage.

Kết quả (Việt) 1:

Đông lạnh khoai tây chiên đã được giới thiệu ngày 16 tháng 2 năm 1946, tại cửa hàng Macy's. Chúng được sản xuất bởi các Maxson thực phẩm Hệ thống của Long Island, N.Y.Shortly sau đó, J.R. Simplot và quặng-Ida cả hai bước vào kinh doanh đông lạnh Pháp chiên, học tập các chi tiết cụ thể loại tinh bột, độ ẩm, và chiên par kỹ thuật một phần chiên khoai tây dải để ổn định tinh bột, sau đó đóng băng khoai tây cho xong chiên. Quặng-Ida xây dựng một mới đông lạnh thực phẩmCác nhà máy ngoài Ontario, Ore sáp nhập với các công ty nhỏ hơn mở rộng công ty thành quặng-Ida thực phẩm vào năm 1961 (mua bởi Heinz năm 1965).Đông lạnh Deviled cua đã được giới thiệu bởi các công ty mới được gọi là nhà bếp bà Paul, thuộc sở hữu của Edward Piszek và nấu ăn để ngắn John Paul. Dunkin' Donuts bắt đầu tăng trưởng của nó từ một cửa hàng cà phê và bánh rán ở Quincy, Massachusetts, được thành lập bởi Robert Rosenberg năm 1950. Năm 1947, Jeno Paulucci, một nhân viên bán hàng lương thực, thiết lập các cửa hàng trong một túp lều Quonset Grand Rapids, Minn và bắt đầu phát triển bean sprouts trong một khu vườn hydroponic. Bean sprouts phát triển nhanh chóng, và Paulucci sản xuất đủ để cung cấp một hộp gà chow mein hoạt động. Ông bước vào kinh doanh bánh pizza không lâu sau đó, và mở rộng nhà máy của mình thuộc Duluth, Minn, bởi một phụ 2 triệu sq ft năm 1950. Khẩu hiệu của ông, được trưng bày tại cửa, ghi nhận rằng "chúng tôi đang trong kinh doanh để kiếm lợi nhuận. Đó là lý do duy nhất. "Nhưng chúng tôi cũng có thể có một số niềm vui vào nó." Paulucci thực sự đã có vui vẻ với kinh doanh của mình, bán Chun King cho RJ Reynolds thực phẩm vào năm 1966, và trở thành chủ tịch của RJR Reynolds thực phẩm.Duncan Hines Cake Mix started life in Omaha, Neb., in June 1950, at the Nebraska Consolidated Mills. The brand name was licensed from Park Hines, the company that used the food critic Duncan Hines' name. The new brand reached 48% of the prepared cake mix market within three weeks. The mix came in one flavor, white, with yellow and chocolate cakes prepared by ingredient additions. Cake mixes were popular with consumers. The research produced cakes with leavening systems that could withstand shelf-time, and knowledge about the impact of moisture on leavening and the kinds of additions that consumers preferred to add themselves, and why. Adding fresh eggs, according to one survey, helped a home baker feel as if the cake was her own.Tropicana Products began to produce chilled, pasteurized orange and grapefruit juice. The firm had packed chilled fruit sections in glass as early as 1946. Owner Anthony 1. Rossi did the basic studies that determined the optimum temperature and time required to deactivate pectinase enzymes that would cause juice to separate into two phases and trigger off-flavors.He also developed juice blends of several orange varieties to produce a uniform juice year-round. By 1955, Rossi had built a stainless-steel-chambered ship to ship chilled juice to his Whitestone, N.Y., bottling plant from his port in Cape Canavaral, Fla. Pream, a powdered imitation cream for coffee was introduced in 1952, made from hydrogenated palm-kernel oil, sodium caseinate, phosphates, and emulsifiers, plus sugar, was developed by the M. and R. Dietetic Laboratory of Columbus, Ohio. Pream was followed by a number of dry coffee creamers in the next few years. Understanding the interaction betweenspecial fats and protein systems produced improved products that retained the "creamy" look, cost less than cream, and could be used in dry form for a long time without spoilage.