Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Reexamination Certificate
2011-05-10
2011-05-10
Weier, Anthony (Department: 1781)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
C426S438000
Reexamination Certificate
active
07939123
ABSTRACT:
A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is cut and transferred to a deep fryer where the solid mass is deep fried for a selected amount of time in a selected oil or fat. The deep fried solid mass is removed from the selected oil or fat for consumption or storage.
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Webpage, Deep-Fried Coated Eggs, Oct. 11, 2004, 1 page.
Hormel Foods website, Glossary term for French Fry. http://www.hormel.com/kitchen/glossary.asp?id=33328&catitemid=.
Grodner et al., “Chemical Composition of Seafood Breading and Batter Mixes”, Cereal Chemistry, 68 (2) :162-164.
Rembrandt Enterprises, Inc.
Sawicki Z. Peter
Weier Anthony
Westman Champlin & Kelly P.A.
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