System and method for cooking pieces of protein

A method for cooking pieces of protein in a food processing line, the method comprising:

• applying a coating to outer surfaces of uncooked protein pieces in a preparation room isolated from an ambient environment, the coating consisting of flour and optionally seasoning;
• applying a batter consisting of a mixture of flour containing gluten and water to the coated outer surfaces of the uncooked protein pieces by a batter applicator in the preparation room, resulting in battered uncooked protein pieces consisting of the uncooked protein pieces, the coating and the batter;
• receiving the battered uncooked protein pieces from the batter applicator and sealing the battered uncooked protein pieces in plastic pouches using a thermoforming packaging machine in the preparation room;
• and
• completely cooking the sealed battered uncooked protein pieces in the plastic pouches in a heating unit in a cooking room isolated from an ambient environment at a temperature and time whereby after completely cooking the protein pieces the batter is sufficiently tacky such that breading can adhere thereto.

A method for cooking pieces of protein, the method comprising:

• applying a coating to outer surfaces of uncooked protein pieces, the coating consisting of flour optionally mixed with spices, resulting in coated uncooked protein pieces;
• applying a batter consisting of a mixture made from flour containing gluten and water, and optionally egg, milk, buttermilk, seasonings, soy or fish meal, meat-meal, nut meal, legume-flour, pea-flour or mixtures thereof to the coated outer surfaces of the uncooked protein pieces, resulting in battered uncooked protein pieces consisting of the uncooked protein pieces, the coating and the batter;
• sealing the battered uncooked protein pieces in plastic pouches, thus resulting in sealed battered uncooked protein pieces;
• and completely cooking the sealed battered uncooked protein pieces at a temperature and time selected, whereby after completely cooking the pieces of protein, the batter coating the completely cooked protein pieces is sufficiently tacky such that breading can adhere thereto.