Method of cooking chicken parts

Details Method of cooking chicken parts Method of cooking chicken parts

1980-11-14

1982-08-03

Weinstein, Steven L.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

219 1055M, 426438, A23L 1315

Patent

active

043427880

ABSTRACT:
Fresh chicken parts are fried by cooking battered chicken parts in hot cooking oil at a temperature of 340.degree.-400.degree. F. for a period of time, such as 3 to 8 minutes, sufficient to dehydrate and brown the batter but insufficient to cook completely the interior meat, after which the parts, immersed in hot oil, are subjected to high intensity microwave energy of 10 to 25 kilowatts for a short period of time, less than one minute, to complete the cooking of the interior meat to a temperature of at least 160.degree. F. at the bone.

REFERENCES:
patent: 3230864 (1966-01-01), Krajewski
patent: 3256101 (1966-06-01), Arns
patent: 3365301 (1968-01-01), Lipoma et al.
patent: 3398251 (1968-08-01), Jeppson et al.
patent: 3597228 (1971-08-01), Jeppson et al.
patent: 3646878 (1972-03-01), Keller
patent: 3679432 (1972-07-01), Schiffman
patent: 3906115 (1975-09-01), Jeppson
patent: 4054673 (1977-10-01), Kaufman
patent: 4154861 (1979-05-01), Smith
Food Engineering, 8/64, p. 95.
Food engineering, 7/65, pp. 54, 55.

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