Method of sandwiching soft and smooth fluid food as a flat shape

Details Method of sandwiching soft and smooth fluid food as a flat shape Method of sandwiching soft and smooth fluid food as a flat shape

1997-01-03

1999-09-21

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Assembling plural edible preforms having extraneous binder,...

Dough is preform

426 89, 426 95, 426438, 426439, 426524, 426138, A21D 1300

Patent

active

059551313

ABSTRACT:
A method of sandwiching soft, smooth and fluid food between a top half and a bottom half of a bun includes, first, making the food with thermo-coagulable protein that solidifies due to heat is included in the food. The food is then formed into a flat shape having a uniform thickness and a size suitable for sandwiching between the top half and the bottom half of the bun. After applying a coating to the food, it is deep-fried while heating the coating to a light brown so that the food includes a smooth and fluid center portion and a film-like peripheral portion that is coagulated by the thermo-coagulable protein. The food thus deep-fried is sandwiched between the top half and the bottom half of the bun.

REFERENCES:
patent: 3909881 (1975-10-01), Anderson
patent: 4919946 (1990-04-01), Pak et al.
patent: 5073399 (1991-12-01), Vassiliou
patent: 5665416 (1997-09-01), Manderfeld et al.

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