Shelf stable fried product and process for creating the same
AssigneeConAgra Foods RDM, Inc.
InventorsJanet O Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
Life of this patent
Estimating the term…
Abstract
A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
Claims18
1-45. (canceled)
A process for making a packaged shelf stable food product which is ready for consumption from a package without cooking or thawing preparation, the process comprising:
- priming a whole food piece to create a primed food piece;
- applying a surface application to the primed food piece to create a food piece having a surface application;
- frying the food piece having the surface application to a final moisture content of about 1% wt moisture to about 10% wt moisture to create a fried food product;
- and
- packaging the fried food product in a package, the package having reduced atmospheric oxygen levels to create the shelf stable food product which is ready for consumption from a package without cooking or thawing preparation, wherein the shelf stable food product includes:
- a fried food portion;
- a surface application portion;
- a fat content of an outer portion of the shelf stable food product of about 55% to about 95% of total fat content of the shelf stable food product;
- and
- a final moisture content of about 1% wt moisture to about 10% wt moisture.
A process for making a packaged shelf stable food product which is ready for consumption from a package without cooking or thawing preparation, the process comprising:
- applying a batter to a food piece to create an food piece having a batter;
- frying the food piece having the batter in oil to a final moisture content of about 1% wt moisture to about 10% wt moisture to create a fried food product having a fat content of the batter of about 55% to about 95% of the total fat of the shelf stable food product;
- and
- packaging the fried food product in a package having reduced atmospheric oxygen levels to create the shelf stable food product which is ready for consumption from a package without cooking or thawing preparation, wherein the shelf stable food product includes:
- a fried food portion;
- a batter portion;
- a fat content of the batter portion of about 55% to about 95% of total fat content of the shelf stable food product;
- and
- a final moisture content of about 1% wt moisture to about 10% wt moisture.
Dependencies are inferred from the claim text.