Process for preparing a coated food product
AssigneeInternational Flavors & Fragrances Inc.
InventorRichard J. Stypula
Life of this patent
Estimating the term…
Abstract
Described is a process for preparing a batter-coated, barrier layer-coated porous inner food structure containing macerated beef or macerated chicken having the properties of: (x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking; and (y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product. The barrier coating consists of a starch, methyl cellulose and xanthan gum.
Claims7
A process for preparing a product consisting of the steps of:
- (1) providing a porous inner food structure consisting of a mixture of water and macerated beef or macerated chicken meat;
- (2) admixing a starch, methyl cellulose and xanthan gum to provide a barrier mixture;
- (3) providing a batter comprising flour and water;
- (4) coating the barrier mixture onto the porous inner food structure thereby forming a barrier-coated porous inner food structure;
- (5) baking the resulting barrier-coated porous inner food structure to form a baked product;
- (6) coating the batter onto the resulting baked product to form a battered, baked product;
- and
- (7) baking the resulting battered, baked product whereby a food product is produced having the properties of:
- (x) retention of a substantial quantity of the water originally contained in the porous inner food structure on storage and/or on cooking;
- and
- (y) substantial imperviousness to the absorption or adsorption of cooking oil into said porous inner food structure when said article is contacted with cooking oil on storage and/or on cooking.
A process for preparing a food product consisting of the steps of:
- (1) providing a porous inner food structure consisting of water and macerated beef or macerated chicken;
- (2) mixing a starch, methyl cellulose and xanthan gum to provide a barrier mixture;
- (3) providing a batter comprising flour and water;
- (4) coating the batter onto the entire outer surface of the porous inner food structure thereby forming a batter-coated porous inner food structure;
- (5) baking the resulting batter-coated porous inner food structure;
- (6) coating the barrier mixture onto the entire surface of the baked batter-coated porous inner food structure in order to form a barrier coated battered porous inner food structure;
- and
- (7) baking the resulting barrier coated battered porous inner food structure;
- whereby a food product is produced having the properties of:
- (x) retention of a substantial quantity of the water originally contained in the porous inner food structure on storage and/or on cooking;
- and
- (y) substantial imperviousness to the absorption or adsorption of cooking oil into said porous inner food structure when said food article is contacted with cooking oil on storage and/or on cooking.
A process for preparing a food product consisting of the steps of:
- (1) admixing macerated beef or macerated chicken meat with a barrier composition consisting of a starch, methyl cellulose and xanthan gum to form a macerated meat-barrier composition mixture;
- (2) compacting the resulting macerated meat-barrier composition mixture to provide a porous inner food structure;
- (3) preparing a batter comprising flour and water;
- (4) coating the batter onto the porous inner food structure thereby forming a battered porous inner food structure;
- and
- (5) baking the resulting battered porous inner food structure;
- whereby a food product is produced having the properties of:
- (x) retention of a substantial quantity of the water originally contained in the macerated meat or macerated chicken on storage and/or on cooking;
- and
- (y) substantial imperviousness to the absorption or adsorption of cooking oil into said breaded porous inner food structure when said food article is contacted with cooking oil on storage and/or on cooking.
A process for preparing a food product comprising the steps of:
- (1) providing a porous inner food structure consisting of water and macerated beef or macerated chicken meat;
- (2) macerating beef and/or chicken meat;
- (3) admixing the resulting macerated beef and/or chicken meat with a barrier composition consisting of a mixture of a starch, methyl cellulose and xanthan gum in order to form a macerated meat-barrier coating composition;
- (4) coating the resulting macerated meat-barrier coating composition onto the porous inner food structure;
- and then
- (5) baking the resulting coated product;
- whereby a food product is produced having the properties of:
- (x) retention of a substantial quantity of the water originally contained in the porous inner food structure on storage and/or on cooking;
- and
- (y) substantial imperviousness to the absorption or adsorption of cooking oil into said porous inner food structure when said food article is contacted with cooking oil on storage and/or on cooking.
Dependencies are inferred from the claim text.