Production of coated frozen fish or other comestible
AssigneeSCM Corporation
InventorDaniel R. Sortwell, III
Life of this patent
Estimating the term…
Abstract
Frozen food products, such as fish, poultry and vegetable frozen products, suitable for micro-wave or oven cooking, which when cooked resemble in taste, texture and appearance fat-fried products, are prepared by coating frozen portions of said products with an edible oil containing a moisture absorbing substance such as pregelatinized starch, and then applying to the coated portions finely divided hygroscopic, crisp particulate, such as toasted bakery, cereal or carbohydrate particulate, capable on cooking of giving the appearance of a fat-fried product. The dilatometric profile of the edible oil is critical, and is such that the oil is fluid at room temperature but has a plastic consistency at the temperature of the frozen portions.
Claims12
A process for preparing coated comestibles of frozen portions of said comestibles which when cooked by micro-wave or oven cooking have a texture and appearance organoleptically similar or superior to that of conventional batter coated and breaded fat-fried such comestibles, comprising the steps of
- applying to the surface of frozen portions of such comestibles, in sufficient amount to enrobe the same, a thin film of an edible oil having uniformly and stably dispersed therein a solid, edible, moisture absorbing substance;
- said edible oil having a dilatometric profile such that it quickly becomes plastic in consistency at the temperature of the frozen comestible portions;
- and
- uniformly applying to the coated frozen portions a crisp, relatively dry particulate adapted to provide, on micro-wave or oven cooking, said desired texture and appearance.
A process for preparing a coated fish product of frozen fish portions which when cooked by micro-wave or oven cooking has a texture and appearance organoleptically similar or superior to that of a conventional batter coated and breaded fat-fried fish porduct, comprising the steps of
- spray applying to said frozen fish portions, in sufficient amount to enrobe such portions, a pre-coat comprising a partially hydrogenated vegetable oil and uniformly and stably dispersed therein about 3-5% stearine and a solid edible moisture absorbing substance, present in the proportion of about 15-25%, based on the weight of said pre-coat;
- the amount of said pre-coat being sufficient to form a thin film on the surface of said frozen fish portions;
- said vegetable oil having a dilatometric profile of
- ______________________________________ Temperature, Approximate .degree.F. Solid-Fat Index ______________________________________ 0-15 30-50 50 5-20 70 2-10 98 7 max. 104 2-5;
- ______________________________________
- then applying to said coated frozen portions a layer of crisp uniformly relatively dry toasted particulate adapted to provide, on micro-wave or oven cooking, said desired texture and appearance.
Dependencies are inferred from the claim text.