Chicken frying process

Food or edible material: processes – compositions – and products – Applying diverse edible particulate solid to coat or... – Liquid surface coating subsequent to application of...

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

426292, 426293, 426296, 426438, 426441, 426644, A23L 1315

Patent

active

052621855

ABSTRACT:
Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are then applied to the seared chicken parts and the coated chicken parts are fried in oil to set the coating with minimal oil absorption. Then the seared, coated and fried chicken parts are oven cooked until fully cooked and fat is removed from the chicken parts during the oven cooking step. The resulting product has been found to have no more than about 230 calories, 80 milligrams of cholesterol, and 10 grams of fat per 3.5 ounce portion.

REFERENCES:
patent: 3169069 (1965-02-01), Hanson et al.
patent: 3337346 (1967-08-01), Barker et al.
patent: 3353962 (1967-11-01), Smith
patent: 3462278 (1969-08-01), Mahon
patent: 3501316 (1970-03-01), Guthrie
patent: 3522058 (1970-07-01), Libby
patent: 3653924 (1972-04-01), Penton
patent: 4012808 (1977-03-01), Strong
patent: 4208442 (1980-06-01), Evans et al.
patent: 4367242 (1983-01-01), Jarvis et al.
patent: 4511583 (1985-04-01), Olson et al.
patent: 4749579 (1988-06-01), Haydock et al.
patent: 4842874 (1989-06-01), D'Amico et al.
patent: 4847099 (1989-07-01), Elinsky
patent: 4940590 (1990-07-01), Williams et al.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Chicken frying process does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Chicken frying process, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Chicken frying process will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-20922

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.