METHOD OF PREPARING A FROZEN, BATTERED FOOD PRODUCT

The invention relates to a method of preparing a frozen, battered food product. The inventive method consists in, first, flouring the food product to be battered and applying a reconstituted batter to the floured food product, said batter containing a cellulose derivative which coagulates in a bath...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	FISZMAN DAL SANTO, SUSANA, SANZ TABERNER, TERESA, GAMERO CASTANER, MANUEL, CAMPS HERRERO, JOSE-LUIS, SALVADOR ALCARAZ, ANA, CASTELLANO BELLOCH, JOSE-VICENTE, LLUCH RODRIGUEZ, MARIA ANGELES
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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
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Beschreibung
Zusammenfassung:	The invention relates to a method of preparing a frozen, battered food product. The inventive method consists in, first, flouring the food product to be battered and applying a reconstituted batter to the floured food product, said batter containing a cellulose derivative which coagulates in a bath of hot water in the presence of water vapour. The battered food product is subsequently heated and coagulated using a standard infrared or microwave oven, such that the layer of coagulated batter does not break up when cooled . Finally, the product is cooled and frozen. The purpose of the invention is t he elimination of the most problematic step in standard batter processes, namel y prefrying.