METHOD OF PREPARING A FROZEN, BATTERED FOOD PRODUCT
A method of preparing a frozen, batter-coated food product, having the object of eliminating the classic pre-frying stage, which process comprises: (a) preparing a batter by mixing the constitutive dry ingredient which include between 1 and 5% by weight of a cellulose derivative that coagulate in a...
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| creator | 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 |
| description | A method of preparing a frozen, batter-coated food product, having the object of eliminating the classic pre-frying stage, which process comprises: (a) preparing a batter by mixing the constitutive dry ingredient which include between 1 and 5% by weight of a cellulose derivative that coagulate in a hot water bath or in the presence of water vapour; (b) pre-dusting the food product to be batter-coated; (c) applying the prepared batter to the dusted food to form a batter-coating thereon; (d) coagulating the batter-coating on the food product in a hot water bath, without pre-frying to form a coagulated batter-coating layer; (e) heating the coagulated, batter-coated food product in a conventional, microwave or infrared oven so that the coagulated batter coating layer does not melt on cooling due to thermo-reversibility; and (f) cooling and freezing of the heated product. |
| format | Patent |
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fre</language><subject>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</subject><creationdate>2010</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20101019&DB=EPODOC&CC=CA&NR=2456221C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20101019&DB=EPODOC&CC=CA&NR=2456221C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FISZMAN DAL SANTO, SUSANA</creatorcontrib><creatorcontrib>SANZ TABERNER, TERESA</creatorcontrib><creatorcontrib>GAMERO CASTANER, MANUEL</creatorcontrib><creatorcontrib>CAMPS HERRERO, JOSE-LUIS</creatorcontrib><creatorcontrib>SALVADOR ALCARAZ, ANA</creatorcontrib><creatorcontrib>CASTELLANO BELLOCH, JOSE-VICENTE</creatorcontrib><creatorcontrib>LLUCH RODRIGUEZ, MARIA ANGELES</creatorcontrib><title>METHOD OF PREPARING A FROZEN, BATTERED FOOD PRODUCT</title><description>A method of preparing a frozen, batter-coated food product, having the object of eliminating the classic pre-frying stage, which process comprises: (a) preparing a batter by mixing the constitutive dry ingredient which include between 1 and 5% by weight of a cellulose derivative that coagulate in a hot water bath or in the presence of water vapour; 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(b) pre-dusting the food product to be batter-coated; (c) applying the prepared batter to the dusted food to form a batter-coating thereon; (d) coagulating the batter-coating on the food product in a hot water bath, without pre-frying to form a coagulated batter-coating layer; (e) heating the coagulated, batter-coated food product in a conventional, microwave or infrared oven so that the coagulated batter coating layer does not melt on cooling due to thermo-reversibility; and (f) cooling and freezing of the heated product.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | 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 |
| title | METHOD OF PREPARING A FROZEN, BATTERED FOOD PRODUCT |
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