Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid
Patent
1972-04-05
1977-10-18
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
426438, 426305, A23L 1315
Patent
active
040546730
ABSTRACT:
A method for preparing fried chicken by a deep fat process, which method includes the submersion of previously prepared chicken parts into preheated oil or shortening for a particular period of time, removal of said chicken parts from said oil or shortening for a very short time so as to separate same from contact with each other and to substantially cool the exterior portions of such parts, immersion again into said oil or shortening for a predetermined period of time, and then removing said chicken parts from said oil and placing same in a heat holding unit adapted to permit the parts which were first cooked to be first sold to the public. The method contemplates use of a unique mixture of batter so that the said chicken parts have a particular batter coating consistency which insures their unique taste, texture and appearance.
REFERENCES:
patent: 3169069 (1965-02-01), Hanson et al.
patent: 3282460 (1966-11-01), Boznango
patent: 3466997 (1969-09-01), Hartzog
patent: 3669674 (1972-06-01), Klug et al.
LandOfFree
Process for deep frying of chicken does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for deep frying of chicken, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for deep frying of chicken will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1447156