Food or edible material: processes – compositions – and products – Applying diverse edible particulate solid to coat or... – Sequentially applied particulate solid
Patent
1985-02-13
1987-06-23
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Applying diverse edible particulate solid to coat or...
Sequentially applied particulate solid
426295, 426296, 426243, 426555, A23P 108
Patent
active
046751971
ABSTRACT:
Frozen food products are coated with a novel coating composition which permits the food product to be reconstituted for consumption by the application of microwave energy and obtain the desired combination of textural properties, both of moistness of food substrate and crispness of coating. The coating composition comprises three components, namely a predust component applied to the food substrate, a batter component next applied to the food substrate, and finally a breading component. In the coating composition, the components adjacent the food portion coagulate during cooking and retard the migration of moisture from the food portion to the breading component while, at the same time, providing a controlled porosity to the exterior of the coated food substrate to permit migration of moisture and moisture vapor through the coating to the external environment.
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Tracy's Complete Chicken Cookery, 1953, Bobbs-Merrill Co., Inc., Indianapolis, pp. 113, 119, 122 and 123.
Bourque, 1978, Country Kettle Microwave Cookbook, Cookbook Publishers Inc., Lenexa, Kans.
Banner Beatrice A.
Darley Kenneth S.
Richardson Lucy V.
Jones Raymond N.
Paden Carolyn
The Griffith Laboratories Limited
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