Process for preparing a coated food product

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, xanthan gum and one or more reaction flavor compositions and/or reaction flavor precursor compositions to provide a barrier mixture;
• (3) providing a batter comprising flour and water;
• (4) coating the batter mixture onto the entire outer surface of the porous inner food structure thereby forming a barrier-coated porous inner food structure;
• (5) baking the resulting batter-coated porous inner food structure;
• (6) coating the barrier mixture on to 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;
• (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;
• and
• (z) retention of substantially all of the flavor nuances originally present in the macerated chicken meat or macerated beef.

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, xanthan gum and one or more reaction flavor compositions and/or reaction flavor precursor compositions 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;
• (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;
• and
• (z) retention of substantially all of the flavor nuances originally present in the macerated chicken meat or macerated beef.

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 and one or more reaction flavor compositions and/or reaction flavor precursors;
• (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 and one or more reaction flavor compositions and/or one or more reaction flavor precursors compositions 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;
• (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;
• and
• (z) retention of substantially all of the flavor nuances originally present in the macerated chicken meat or macerated beef.