Method of making a low fat food item having the taste and flavor

Details Method of making a low fat food item having the taste and flavor Method of making a low fat food item having the taste and flavor

1989-04-18

1990-04-17

Paden, Carolyn

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Liquid surface coating subsequent to application of...

426296, 426303, 426644, A23L 1315

Patent

active

049179128

ABSTRACT:
A method of making a low fat food item having the taste and flavor of a fried food product is disclosed. The food item is first wetted and then coated with a breading mixture. After spraying the food item with a mist of water until the breading composition appears sticky, the product is ready for cooking. The food item is then placed in a cooking tray and hot gas jets are directed against to coated surface of the food item at a temperature of 375.degree.-475.degree. F. for a time of 11-25 minutes. After cooking the food item is sprayed with a mist of water to turn the item uniformly brown. Food which has been cooked by this method can then be vacuum packed and retains its flavor for an extended period of time.

REFERENCES:
patent: 4154861 (1979-05-01), Smith
patent: 4208442 (1980-06-01), Evans
patent: 4518618 (1985-05-01), Hsia
Tracy 1953 Marian Tracy's Complete Chicken Cookery Bobbs-Merrel Company, Inc., New York, pp. 43 and 120.
Bourque 1978 Country Kettle Microwave Cookbook, Cookbook Publishers, Inc., Kansas p. 49.
Olney 1978 Poultry Time-Life Books, Alexandria, VA, pp. 14-15.
Claessens 1984 Healthy Cooking, Rodale Press, Emmaes, PA, pp. 90-91.

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