Process for preparing a coated food product
US4877628A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Jun 10, 1988 |
| Grant date | Oct 31, 1989 |
| Priority date | — |
| Expiry date | Jun 10, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Described is a process for preparing a batter-coated, barrier layer-coated porous inner food structure containing macerated beef or macerated chicken having the properties of: PA1 (x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking; and PA1 (y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product. The barrier coating consists of a starch, methyl cellulose and xanthan gum.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.