Frozen food product and process for preparing

Details Frozen food product and process for preparing Frozen food product and process for preparing

1983-12-13

1984-10-23

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Animal derived material is an ingredient other than extract...

62 1, 426444, 426524, 426805, A23B 406, A23K 110, A23L 131, A23D 336

Patent

active

044788681

ABSTRACT:
A frozen food product which is readily penetratable by thawing water and capable of rapid rehydration comprising a frozen food or mixture of foods having a moisture content which has been adjusted to below that which the food or mixture normally has when ready for consumption. The product contains both frozen and unfrozen water and an added water soluble salt or salts sufficient to maintain unfrozen water in the product. Any individual salt may be present in an amount of up to 4% by weight of the frozen product but the total salt content when more than one salt is present should not exceed 10% by weight of the frozen product. After salt addition the food product is subjected to freezing temperatures to obtain a food product containing both frozen and unfrozen water.

REFERENCES:
patent: 2278472 (1942-04-01), Musher
patent: 3219461 (1965-11-01), Lamb
patent: 3676154 (1972-07-01), Glasser et al.
patent: 3881032 (1975-04-01), Matsumoto et al.
patent: 3987211 (1976-10-01), Dunn et al.

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