SAUCE COAT UNDER BATTER OR BREADED LAYER

A method of forming a coated food product having a moist sauce layer formed in situ at the interface between a food substrate and an outer, starch-containing comestible coating by applying a dry composition to a food substrate which absorbs moisture released from the food substrate during cooking to...

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Bibliographische Detailangaben
1. Verfasser:	RICHARD J. HURNI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	A method of forming a coated food product having a moist sauce layer formed in situ at the interface between a food substrate and an outer, starch-containing comestible coating by applying a dry composition to a food substrate which absorbs moisture released from the food substrate during cooking to produce the sauce.