Encrusted Cheese Dip and Method
OwnerGuy Beardsmore, Ken Lightfield +1inventors
InventorsGuy Beardsmore, Ken Lightfield, Bridget Bartel
Life of this patent
Estimating the term…
Abstract
A food product and method including a portion of cheese configured in a single serving size. The portion of cheese is configured to melt at a temperature of less than about 110° F. A batter and bread coating encases the portion of cheese and the coating further includes a wheat flour which has been heat treated. The coating comprises less than 25%, by weight, of the food product. In one embodiment, the coating further comprises a plurality of ingredients suitable for heating longer than five minutes without a cheese blowout.
Claims18
A food product comprising:
- a portion of cheese configured in a single serving size, wherein the portion of cheese melts at a temperature less than about 110° F.;
- and
- a batter and bread coating uniformly encasing the portion of cheese, wherein the coating comprises less than about 25%, by weight, of the food product and is composed of a plurality of ingredients suitable for heating without a cheese blowout.
A food product comprising:
- a portion of cheese configured in a single serving size;
- and
- a batter and bread uniformly coating encasing the portion of cheese, with the coating composed of a plurality of ingredients suitable for heating longer that 5 minutes without a cheese blowout.
A method of making a food product comprising:
- providing a quantity of cheese;
- grinding the cheese;
- blending the ground cheese with selected ingredients to create a cheese matrix;
- forming the cheese matrix into an individual serving size puck;
- applying a coating to the puck;
- par-frying the coated puck;
- freezing the par-fried coated puck with a quick freeze process;
- and
- packaging the individual quick frozen par-fried coated puck food product.
Dependencies are inferred from the claim text.