Method of cooking involving high protein frying batter that elim

Details Method of cooking involving high protein frying batter that elim Method of cooking involving high protein frying batter that elim

1989-09-22

1990-10-16

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426303, 426438, H23L 101

Patent

active

049633783

ABSTRACT:
High quality fried food pieces having crispy and chewy crusts with high protein are obtained without the addition of Protein Isolates when all kinds of food pieces are dipped in a batter containing, as essential ingredient, highly swollen particles created by dispersing, in an aqueous liquid at room temperature, protein rich washed Moong Dal ground to particle sizes varying from 100 Microns to 1400 Microns and deep frying. By varying the texture of the ground Moong Dal and varying the batter consistency, batter suitable for coating fish or boneless chicken or for coating beef, pork or chicken with bones can be obtained.

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