System and method for cooking a food product

The method of claim 20, wherein the flour has about 12% to 25% gluten.

The method of claim 20, wherein the flour has about 12% to 15% gluten.

The method of claim 20, wherein the flour has greater than about 15% gluten.

The method of claim 20, wherein applying the coating to the uncooked protein pieces includes applying the spoilage inhibitor to the pieces of protein by one of manually applying the coating, a tumbler, a duster unit, or a shaker unit.

The method of claim 20, wherein the spoilage inhibitor is coated on the pieces of protein in a liquid concentration of between 0.05% to 6.0%.

The method of claim 20, further comprising applying a pre-coating to the uncooked protein pieces consisting of one or more of flour, starch powders, egg components, gluten, nut flours, legume flours, non-wheat flours, whey, dairy, protein isolates, other protein sources, and combinations thereof to outer surfaces of the pieces of protein.

The method of claim 20, further comprising chilling the plastic pouches of battered cooked protein pieces.

-19. (canceled)

(canceled)

A packaged food product, comprising:

• a piece of protein that is completely cooked and is coated with a batter consisting of a mixture of flour containing gluten and water that is sufficiently tacky such that breading can adhere thereto, and the food product consisting of the battered cooked protein is in a vacuum sealed plastic bag.