Process for preparing batter-coated, heated food products

Details Process for preparing batter-coated, heated food products Process for preparing batter-coated, heated food products

1993-02-19

1993-11-30

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Animal meat derived component

426 96, 426281, 426291, 426293, 426296, 426302, A23L 1315, A23L 1325

Patent

active

052663396

ABSTRACT:
A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the present invention are applied after the chicken has been cooked and while the chicken is hot. The latent heat of the chicken causes the batter to fix on the chicken. In a preferred embodiment, the batter coated chicken is further coated with a bread crumb mixture before the batter is fixed. The bread crumb mixture may also include flavored vegetable based oils derived from frying chicken for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.

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