Method of preparing a frozen, battered food product
The process starts with the pre-dusting of the food product to be batter-coated, followed by the application to said dusted food of a prepared batter, the composition of which batter comprises a cellulose derivative that coagulates in a hot water bath or in the presence of water vapour. The process...
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| creator | LLUCH RODRIGUEZ MARIA-ANGELES SANZ TABERNER TERESA CASTELLANO-BELLOCH JOSE-VICENTE DAL SANTO SUSANA FISZMAN CAMPS HERRERO JOSE-LUIS GAMERO CASTANER MANUEL SALVADOR ALCARAZ ANA |
| description | The process starts with the pre-dusting of the food product to be batter-coated, followed by the application to said dusted food of a prepared batter, the composition of which batter comprises a cellulose derivative that coagulates in a hot water bath or in the presence of water vapour. The process continues with the heating of the coagulated, batter-coated food using a traditional, microwave or infrared oven, so that the coagulated batter coating layer does not melt on cooling, and concludes with the cooling and freezing of the above product. The object of the invention is to eliminate pre-frying, which is the most problematic stage of the classic batter coating processes. |
| format | Patent |
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The process continues with the heating of the coagulated, batter-coated food using a traditional, microwave or infrared oven, so that the coagulated batter coating layer does not melt on cooling, and concludes with the cooling and freezing of the above product. The object of the invention is to eliminate pre-frying, which is the most problematic stage of the classic batter coating processes.</description><edition>7</edition><language>eng</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>2004</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=20041202&DB=EPODOC&CC=US&NR=2004241289A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20041202&DB=EPODOC&CC=US&NR=2004241289A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LLUCH RODRIGUEZ MARIA-ANGELES</creatorcontrib><creatorcontrib>SANZ TABERNER TERESA</creatorcontrib><creatorcontrib>CASTELLANO-BELLOCH JOSE-VICENTE</creatorcontrib><creatorcontrib>DAL SANTO SUSANA FISZMAN</creatorcontrib><creatorcontrib>CAMPS HERRERO JOSE-LUIS</creatorcontrib><creatorcontrib>GAMERO CASTANER MANUEL</creatorcontrib><creatorcontrib>SALVADOR ALCARAZ ANA</creatorcontrib><title>Method of preparing a frozen, battered food product</title><description>The process starts with the pre-dusting of the food product to be batter-coated, followed by the application to said dusted food of a prepared batter, the composition of which batter comprises a cellulose derivative that coagulates in a hot water bath or in the presence of water vapour. 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The object of the invention is to eliminate pre-frying, which is the most problematic stage of the classic batter coating processes.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDD2TS3JyE9RyE9TKChKLUgsysxLV0hUSCvKr0rN01FISiwpSS1KTVFIywcqKijKTylNLuFhYE1LzClO5YXS3AzKbq4hzh66qQX58anFBYnJqXmpJfGhwUYGBiZGJoZGFpaOhsbEqQIAgGMtAQ</recordid><startdate>20041202</startdate><enddate>20041202</enddate><creator>LLUCH RODRIGUEZ MARIA-ANGELES</creator><creator>SANZ TABERNER TERESA</creator><creator>CASTELLANO-BELLOCH JOSE-VICENTE</creator><creator>DAL SANTO SUSANA FISZMAN</creator><creator>CAMPS HERRERO JOSE-LUIS</creator><creator>GAMERO CASTANER MANUEL</creator><creator>SALVADOR ALCARAZ ANA</creator><scope>EVB</scope></search><sort><creationdate>20041202</creationdate><title>Method of preparing a frozen, battered food product</title><author>LLUCH RODRIGUEZ MARIA-ANGELES ; SANZ TABERNER TERESA ; CASTELLANO-BELLOCH JOSE-VICENTE ; DAL SANTO SUSANA FISZMAN ; CAMPS HERRERO JOSE-LUIS ; GAMERO CASTANER MANUEL ; SALVADOR ALCARAZ ANA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2004241289A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2004</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LLUCH RODRIGUEZ MARIA-ANGELES</creatorcontrib><creatorcontrib>SANZ TABERNER TERESA</creatorcontrib><creatorcontrib>CASTELLANO-BELLOCH JOSE-VICENTE</creatorcontrib><creatorcontrib>DAL SANTO SUSANA FISZMAN</creatorcontrib><creatorcontrib>CAMPS HERRERO JOSE-LUIS</creatorcontrib><creatorcontrib>GAMERO CASTANER MANUEL</creatorcontrib><creatorcontrib>SALVADOR ALCARAZ ANA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LLUCH RODRIGUEZ MARIA-ANGELES</au><au>SANZ TABERNER TERESA</au><au>CASTELLANO-BELLOCH JOSE-VICENTE</au><au>DAL SANTO SUSANA FISZMAN</au><au>CAMPS HERRERO JOSE-LUIS</au><au>GAMERO CASTANER MANUEL</au><au>SALVADOR ALCARAZ ANA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method of preparing a frozen, battered food product</title><date>2004-12-02</date><risdate>2004</risdate><abstract>The process starts with the pre-dusting of the food product to be batter-coated, followed by the application to said dusted food of a prepared batter, the composition of which batter comprises a cellulose derivative that coagulates in a hot water bath or in the presence of water vapour. The process continues with the heating of the coagulated, batter-coated food using a traditional, microwave or infrared oven, so that the coagulated batter coating layer does not melt on cooling, and concludes with the cooling and freezing of the above product. The object of the invention is to eliminate pre-frying, which is the most problematic stage of the classic batter coating processes.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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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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