System and method for cooking a food product

Abstract

A system for cooking a food product, in particular pieces of protein, includes an optional first station that receives uncooked pieces and applies an effective amount of a spoilage inhibitor to the pieces to delay growth of toxigenic bacteria; a batter applicator that receives the pieces of uncooked protein, optionally with the inhibitor from the first station, and applies a high-gluten batter tothe outer surfaces of the pieces of uncooked protein; a packaging machine that receives the pieces of uncooked protein coated with the batter from the batter applicator and seals the pieces of proteinin plastic pouches; and a heating unit that receives the sealed plastic pouches containing the uncooked protein coated with the batter from the packaging machine and cooks the battered protein piecesin the plastic pouches at a time and temperature below which the batter hardens.

Description

technical field [0001] The present disclosure relates to systems and methods for cooking food products, and more particularly, to systems and methods utilizing batter-coated food products cooked in bags prior to frying. Background technique [0002] Fried foods, such as fried animal proteins in particular in the form of fried chicken nuggets or fried fish nuggets, are popular restaurant items. As a result, restaurants, especially fast food and fast casual restaurants, serve this deep-fried protein dish in abundance. Currently making this fried protein dish on-site in a restaurant requires the restaurant's food preparer to handle the raw protein cubes, coat the protein cubes with batter, bread the battered protein cubes, and fry the protein cubes. , which both cooks it and hardens the batter coating, is usually fried to a crust or crisp. Many methods for frying protein cubes require coating the protein cubes by coating or immersing. The liquid batter can include raw eggs an...

AI Technical Summary

Problems solved by technology

Many methods for frying protein cubes require coating the protein cubes by coating or immersing. The liquid batter can include raw eggs and / or other materials that can go bad if kept at room temperature for long periods of time, or if kept in the refrigerator. However, if it is kept in an unfrozen state for too long, it may cause hygiene problems in restaurants

Also, coating uncooked protein pieces before frying creates a risk of protein spoilage if allowed to store at room temperature for too long, or if refrigerated but not frozen for too long

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