Composition for use in preparing a baked coated comestible

Details Composition for use in preparing a baked coated comestible Composition for use in preparing a baked coated comestible

1978-10-23

1980-06-17

Weinstein, Steven L.

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Subsequent cooking

426 92, 426 94, 426 96, 426104, 426285, 426293, 426555, 426622, 426652, A23L 1176

Patent

active

042084423

ABSTRACT:
A dry coating composition is employed to coat a moistened fowl which upon being baked imparts the resultant fowl with a crisp, uniform and adherent coating which has the taste, texture and appearance of a fried coated fowl. The dry coating composition comprises bulking agents containing crumbs or fines and a flour, a protein and a binding agent containing a starch and/or a dextrin. The flour and a portion of the binding agent and the protein are mixed together and hydrated, followed by drying the mixture to form a coating premix which is part of the dry coating composition.

REFERENCES:
patent: 3471301 (1969-10-01), Mitchell et al.
patent: 3527646 (1970-09-01), Scheick et al.
patent: 3586512 (1971-06-01), Mancuso et al.
patent: 3843827 (1974-10-01), Lee et al.
patent: 3852501 (1974-12-01), Fazzina et al.
patent: 4060645 (1977-11-01), Raisler et al.

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