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    Crumb coating for food products
    2.
    发明授权
    Crumb coating for food products 有权
    食品用面包屑

    公开(公告)号：US09295272B2

    公开(公告)日：2016-03-29

    申请号：US13953585

    申请日：2013-07-29

    Applicant: Crisp Sensation Holding S.A.

    Inventor： Keith Graham Pickford

    IPC: A23L1/176 ,  A23L1/00 ,  A23L3/005

    CPC classification number: A23P10/25 ,  A23L3/005 ,  A23L3/025 ,  A23L7/157 ,  A23L13/57 ,  A23L29/25 ,  A23L29/262 ,  A23P20/12 ,  A23P30/25 ,  A23V2002/00

    Abstract: A method of manufacturing a crumb coated food product is disclosed. The method includes the steps of forming an aqueous mixture including a flour mixture having one or more flours; sodium bicarbonate; optional additives selected from processing aids, salts, colorants and, water; adding the mixture into an extruder; adding an aqueous gelling agent to the extruder; extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate; allowing the extrudate to expand to form a porous product; drying the product, and milling the dried product to form a crumb.

    Abstract translation: 公开了一种生产面包屑食品的方法。 该方法包括形成包含具有一种或多种面粉的面粉混合物的含水混合物的步骤; 碳酸氢钠 选自加工助剂，盐，着色剂和水的任选添加剂; 将混合物加入挤出机中; 向挤出机中加入水性胶凝剂; 在大于100℃的温度下挤出所得混合物以形成挤出物; 允许挤出物膨胀以形成多孔产品; 干燥产品，并研磨干燥的产品以形成碎屑。

    Process for producing baked bread crumb product and baked bread crumb product
    4.
    发明授权
    Process for producing baked bread crumb product and baked bread crumb product 失效
    生产焙烤面包屑产品和焙烤面包屑产品的方法

    公开(公告)号：US07682640B2

    公开(公告)日：2010-03-23

    申请号：US11036481

    申请日：2005-01-13

    Applicant: Dirk Meininghaus

    Inventor： Dirk Meininghaus

    IPC: A23L1/176

    CPC classification number: A21D2/181 ,  A21D2/165

    Abstract: A process for producing a baked bread crumbs product includes the first step of baking bread crumbs with added sugar, mixing vegetable fat with the bread crumbs-sugar baked mixture to form an intermediate product, and then roasting the intermediate product. A baked bread crumbs product includes a mixture of bread crumbs and sugar baked together forming a baked mixture, and a mixture of vegetable fat and the baked mixture forming an intermediate product, the intermediate product being roasted and having a reddish-brown coloration characteristic of frying.

    Abstract translation: 一种焙烤面包屑产品的制造方法包括：加入糖的面包屑的烘烤的第一步骤，将植物性脂肪与面包屑 - 糖烘烤的混合物混合，形成中间产品，然后焙烧中间产品。 焙烤的面包屑产品包括面包屑和糖烘焙的混合物，形成烘烤的混合物，以及植物脂肪和形成中间产物的焙烤混合物的混合物，中间产物被烘烤并具有油炸的红棕色着色特征 。

    Process for preparing a breaded food
    5.
    发明授权
    Process for preparing a breaded food 失效
    制作面包食品的过程

    公开(公告)号：US5770252A

    公开(公告)日：1998-06-23

    申请号：US226415

    申请日：1994-04-12

    Applicant: Laurel McEwen ,  Michael G. Yurchesyn ,  Krystyne Wypior

    Inventor： Laurel McEwen ,  Michael G. Yurchesyn ,  Krystyne Wypior

    IPC: A23B4/10 ,  A23L1/00 ,  A23L1/176 ,  A23L1/01 ,  A21D10/04

    CPC classification number: A23B4/10 ,  A23L7/157 ,  A23P20/11 ,  A23P20/12

    Abstract: A breaded food product having a piece of core food (e.g., fish, poultry, or vegetable) in an uncooked state, and a breaded coating system on the core food, the coating system comprising bread crumbs and fat, the product having at least 3% and no more than 8% by weight of fat (preferably less than 6%, most preferably less than 5.5%). A breaded food product is made by applying breading on an uncooked core food, and a starch overcoat film on the breading.

    Abstract translation: 一种具有处于未煮熟状态的核心食物（例如，鱼，家禽或蔬菜）的面包食品和在核心食物上的面包涂层系统，所述包衣系统包括面包屑和脂肪，所述产品具有至少3 ％，不超过8重量％的脂肪（优选小于6重量％，最优选小于5.5重量％）。 面包食品通过在未煮熟的核心食物上施用面包屑和在面包屑上的淀粉覆盖膜制成。

    Shellfish processing method
    6.
    发明授权
    Shellfish processing method 失效
    贝类加工方法

    公开(公告)号：US5718623A

    公开(公告)日：1998-02-17

    申请号：US640231

    申请日：1996-04-30

    Applicant: Neil David Wilson ,  Alister John McDonald

    Inventor： Neil David Wilson ,  Alister John McDonald

    IPC: A23B4/03 ,  A23B4/08 ,  A23L17/40 ,  A22C25/00 ,  A23B4/10 ,  A23L1/176

    CPC classification number: A23B4/08 ,  A23B4/03 ,  A23L17/40

    Abstract: A method of processing shellfish and product thereof which reduces the susceptability of shellfish or mollusc shells to fracturing and cracking during freezing and subsequent frozen storage and transport. The method comprises blowdrying the shellfish by means of heated, unheated or dehydrated air; applying an edible oil to the shellfish; draining the oiled product; and freezing the shellfish.

    Abstract translation: 一种处理贝类及其产品的方法，其减少了贝类或软体动物壳在冷冻和随后的冷冻储存和运输期间的压裂和开裂的易感性。 该方法包括通过加热，未加热或脱水的空气吹制贝类; 将食用油应用于贝类; 排出上油的产品; 并冻结贝类。

    Process for preparing batter-coated, chilled food products
    9.
    发明授权
    Process for preparing batter-coated, chilled food products 失效
    制备面糊涂层冷冻食品的方法

    公开(公告)号：US5266340A

    公开(公告)日：1993-11-30

    申请号：US23473

    申请日：1993-02-25

    Applicant: Allan D. Samson ,  William E. Bangs ,  David M. Poust ,  Frederick J. Haas, Jr.

    Inventor： Allan D. Samson ,  William E. Bangs ,  David M. Poust ,  Frederick J. Haas, Jr.

    IPC: A23L1/00 ,  A23L1/176 ,  A23L1/315 ,  A23L1/325

    CPC classification number: A23L17/75 ,  A23L13/55 ,  A23L13/57 ,  A23L7/157 ,  A23P20/12 ,  A23P2020/251

    Abstract: The present invention uses a cold temperature activated batter composition to coat chilled portions of a food substrate. The latent cold temperature of the chilled food, which is preferably fish, is in the range of approximately -10.degree. to 38.degree. F. and activates the batter so as to cause it to gel or set on the food portions. As a result, the batter coating adheres evenly and uniformly to each food portion. After coating with the batter, the chilled food portions may also be coated with a toasted bread crumb mixture, before the batter sets, to form a bread coating mixture, in-situ, on the chilled food portions. The bread crumbs may also include flavored oils derived from frying battered and fried fish or fried battered and breaded chicken in vegetable oils for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.

    Abstract translation: 本发明使用冷温激活面糊组合物来涂覆食品基材的冷冻部分。 优选鱼类的冷冻食品的潜冷温度在约-10°至38°F的范围内，并激活面糊以使其凝胶化或放置在食品部分上。 结果，面糊涂层均匀均匀地粘附到每个食物部分。 在用面糊涂布之后，冷冻的食品部分也可以在面糊组合之前用烤面包屑混合物涂覆，以在冷冻食品部分上原位形成面包涂料混合物。 面包屑也可以包括来自油炸的鱼和炸的油炸的面包的鸡肉在植物油中衍生的调味油，目的是赋予非油炸食品美味和油炸食品的特征。

    Method of preparing a fish product
    10.
    发明授权
    Method of preparing a fish product 失效
    鱼制品的制备方法

    公开(公告)号：US4781930A

    公开(公告)日：1988-11-01

    申请号：US868566

    申请日：1986-05-30

    Applicant: Alfred T. Fraser ,  Paul J. Fraser

    Inventor： Alfred T. Fraser ,  Paul J. Fraser

    IPC: A23L1/00 ,  A23L1/176 ,  A23L1/325 ,  A23B4/10

    CPC classification number: A23L17/75 ,  A23L7/157 ,  A23P20/11

    Abstract: A fish product comprising a fillet of fish coated with an edible oil sufficiently to provide surface penetration to the extent to prevent excretion of the juices and exclusion of air and further coated with an adhering layer of crumbs such as bread or cracker crumbs. The thus treated fillet can be cooked immediately for consumption or deep frozen for future use.

    Abstract translation: 一种鱼制品，其包括用食用油包覆的鱼片，足以提供表面渗透程度以防止汁液排出并排除空气，并进一步涂覆有诸如面包屑或饼干屑的粘合层。 如此处理的鱼片可以立即煮熟以供消费或深冻以供将来使用。

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