Improved fried battered and breaded foods

Improved fried battered and breaded foods

PCT No. PCT/US93/01066 Sec. 371 Date Aug. 29, 1994 Sec. 102(e) Date Aug. 29, 1994 PCT Filed Feb. 5, 1993 PCT Pub. No. WO93/15619 PCT Pub. Date Aug. 19, 1993.A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content...

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Hauptverfasser: IRENE GREENER DONHOWE, DONALD B. BERNACCHI, KWANG R. RHO
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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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creator IRENE GREENER DONHOWE
DONALD B. BERNACCHI
KWANG R. RHO
description PCT No. PCT/US93/01066 Sec. 371 Date Aug. 29, 1994 Sec. 102(e) Date Aug. 29, 1994 PCT Filed Feb. 5, 1993 PCT Pub. No. WO93/15619 PCT Pub. Date Aug. 19, 1993.A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled and shelf life of the frying medium is increased, in which a substrate having a moisture content over about 35% is battered and breaded, coated with a protein dispersion and heated to form a protein film.
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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 Improved fried battered and breaded foods
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