Method for preparing a fried potato food

Details Method for preparing a fried potato food Method for preparing a fried potato food

1993-01-13

1997-04-15

Wong, Leslie A.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426 89, 426102, 426303, 426637, A23B 700, A23L 100

Patent

active

056207271

ABSTRACT:
A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.

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Thom, D. et al. "Interchain Associations of Alginate and Pectins" in Gums and Stabilisers for the Food Industry-Interactions of Hydrocolloids, 1982, pp. 97-108, Pergamon Press, Oxford.
Research Disclosure 18237, Jun. 19, 1979, "The Setting of Batter by Poaching Instead of Frying", disclosed by Alginate Industries Ltd., London .

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