Method of preparing a food product encased in an artificial skin and product thereof
AssigneeRich-SeaPak Corporation
InventorsDonald A. Rebstock, Hamsa A. P. Thota
Life of this patent
Estimating the term…
Abstract
A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which reduces sticking of the food product to a hot surface. The composition utilizes a blend of an alkyl cellulose ether and a protein, and optionally a gum or browning agent, and a flavorant.
Claims43
A method for preparing a food portion, comprising:
- applying an edible artificial skin forming composition to a batter-free, unbreaded food portion;
- hydrating the skin forming composition with an aqueous medium;
- heat setting the hydrated skin forming composition to form an edible artificial skin on said food portion;
- and thereafter
- cooking the batter-free and unbreaded food portion on a hot surface;
- wherein said edible artificial skin forming composition is applied under conditions which are effective for substantially preventing the food portion from breaking apart or adhering to the hot surface.
A method for preparing a food portion, comprising:
- applying to a batter-free, unbreaded food portion an edible artificial skin forming composition comprised of hydroxypropylmethylcellulose and a plasma protein;
- hydrating the skin forming composition with an aqueous medium;
- heat setting the hydrated skin forming composition to form an edible artificial skin on said food portion;
- and thereafter
- cooking the batter-free and unbreaded food portion on a hot surface;
- wherein said edible artificial skin forming composition is applied under conditions which are effective for substantially preventing the food portion from breaking apart or adhering to the hot surface.
A method for preparing a food portion, comprising:
- applying to a batter-free, unbreaded food portion an edible artificial skin forming composition comprised of hydroxypropylmethylcellulose, a plasma protein, and guar gum or dextrose;
- hydrating the skin forming composition with an aqueous medium;
- heat setting the hydrated skin forming composition to form an edible artificial skin on said food portion;
- and thereafter
- cooking the batter-free and unbreaded food portion on a hot surface;
- wherein said edible artificial skin forming composition is applied under conditions which are effective for substantially preventing the food portion from breaking apart or adhering to the hot surface.
A food product comprised of a batter-free, unbreaded food portion encased in an edible artificial skin comprising an alkyl cellulose ether and a plasma protein which have been applied to the food portion, hydrated, and heat set to form said edible artificial skin on said food portion;
- wherein the batter-free and unbreaded food portion is cooked on a hot surface, and wherein said alkyl cellulose ether and plasma protein are applied under conditions which are effective for substantially preventing the food portion from breaking apart or adhering to the hot surface.
A method of preparing a food product comprising preparing a batter-free, unbreaded food portion coated with a composition comprised of an alkyl cellulose ether and a plasma protein, which has been hydrated and heat set to form an edible artificial skin on said food portion;
- and thereafter cooking the batter-free and unbreaded food portion on a hot surface, wherein said composition is applied under conditions which are effective for substantially preventing the food portion from breaking apart or adhering to the hot surface.
A method of preparing a food product comprising preparing a batter-free, unbreaded food portion encased in an edible artificial skin comprising an alkyl cellulose ether and a plasma protein, which have been applied to the food portion, hydrated, and heat set to form said edible artificial skin on said food portion;
- and thereafter cooking the batter-free and unbreaded food portion on a hot surface, wherein said alkyl cellulose ether and plasma protein are applied under conditions which are effective for substantially preventing the food portion from breaking apart or adhering to the hot surface.
Dependencies are inferred from the claim text.