Production of microwaveable coated food products

A technology for coating and food, applied in the field of devices implementing the method, can solve problems such as being unsuitable for microwave ovens and the like

Inactive Publication Date: 2013-10-23
CRISP SENSATION HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, traditional coated products are not suitable for use in microwave ovens

Method used

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  • Production of microwaveable coated food products
  • Production of microwaveable coated food products
  • Production of microwaveable coated food products

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0114] Example 1 - Stabilizer Composition

[0115] The stabilizer composition was prepared using the following materials:-

[0116]

[0117] The composition is dissolved in water to form a solution at a concentration suitable to stabilize the particular matrix in use. For this purpose, the dry powder mixture is partially hydrated in a basin, which is then poured into a round bowl grinder. Then, run the bowl grinder for two to three minutes until the mixture is fully hydrated. The mixture can be rehydrated directly in the bowl mill if desired. Alternatively, the stabilizer can be hydrated using a high shear mixer fitted with a universal head.

[0118] This general formulation can be altered to increase its efficiency in a particular matrix. The above formulation can be varied by adding citric acid (up to 1%) and ascorbic acid (up to 2%), with corresponding reductions in polydextrose (eg Litesse II (trademark)).

example 2

[0119] Example 2 – Impregnation of a substrate with a stabilizer composition

[0120] Chicken mixes for use as chicken fillets or chicken nuggets were prepared using the following compositions prepared as dry mixes as a substitute for the hydrated stabilizer composition. The stabilizer of Example 1 was used.

[0121]

[0122] Chicken breasts were refrigerated to -3°C and minced using a 10mm capstan. The temperature after mincing is 0-3°C. Add water and stir. Stir in the ground chicken, which contains the following ingredients:

[0123]

[0124] Add the stabilizer as described in Example 1 and mix thoroughly. Stir in the rusk and season to taste. Dried spice powders are preferred. At the point of use the composition is allowed to dissolve in the water present in the matrix to form in situ an aqueous stabilizer solution (stage 1).

[0125] A vacuum was applied to the mixture to strengthen the structure, after which the chicken mixture was refrigerated to -3°C (Sta...

example 3

[0127] EXAMPLE 3 - AQUEOUS COATING COMPOSITIONS

[0128] Prepare the following mixture:

[0129]

[0130] The mixture was dissolved in water using a CFS Scanbrine mixer with paddle stirring to form a 1% solution. The solution was left to stand for 24 hours to form a fully hydrated gel or viscous solution.

[0131] A pump is required to run the machine, but it doesn't take long for air bubbles to form in the gel solution in the applicator. To prevent this problem, a food-grade antifoam can be used. The use of polydimethylsiloxane is preferred, but methylphenylpolysiloxane or polyethylene glycol may also be used.

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PUM

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Abstract

A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of: providing a portion of a solid or solidified substrate; coating the portion with an aqueous precoating liquid to form a precoated portion; applying a coating of bonding crumb to the precoated portion to form a crumb coated portion; applying a batter to the crumb coated portion to form a batter coated portion; applying a coating of coating crumb to the batter coated portion to form a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150 DEG C, thereby producing a fried coated portion having a core temperature in excess of 70 DEG C; and freezing the fried coated portion by introducing said fried portion into a freezer; wherein the core temperature of the fried coated portion is not less than 50 DEG C, preferably not less than 60 DEG C when said fried portion is introduced into the freezer and wherein said core temperature is reduced to less than -15 DEG C, using cryogenic freezing.

Description

technical field [0001] The present invention relates to a method of making a coated food product that can be cooked or reheated using a microwave oven or using a combination microwave oven and conventional oven (collectively referred to in this specification as a microwave oven). The invention also relates to a device for carrying out the method, and a food product produced by the method or using the device. The invention relates particularly, but not exclusively, to coated products, particularly chicken nuggets or other meat, fish, poultry, vegetable, fruit, fungal material or dairy substrates coated with a batter coating and one or more Crumb-coated products which can be cooked from frozen or reheated using a microwave oven. Background technique [0002] Using microwaves to cook or reheat coated articles is problematic because the substrate is heated from within by microwave radiation, which generates steam that may damage the batter and crumb coating. Therefore, traditi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23B4/09A23L1/31A23L1/315A23L5/00A23L5/10A23L7/157A23L13/00A23L13/50A23L13/60A23L17/00A23L19/00A23L29/20A23P10/47A23P20/12
CPCA23L1/005A23L3/375A23L1/0107A23L1/3152A23L1/0128A23L1/3103A23L1/3177A23B4/09A23L1/3157A23L13/03A23L13/52A23L13/57A23L5/15A23P20/12A23L5/11A23L13/67A23L5/00A23P10/47A47J36/00
Inventor 基思·皮科弗德
Owner CRISP SENSATION HLDG
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