摘要:
A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.
摘要:
A method of steam cleaning a roaster bowl, such as one used in a roasting/glazing apparatus, in which an electronic technique is employed to determine, during cleaning, whether water is boiling within the roaster bowl. The method entails adding water into a roaster bowl having sugar adhered thereto and placing a cover on top of the roaster bowl. A steam vent is formed between the cover and the roaster bowl. The method further comprises heating the roaster bowl and then electronically determining whether the water within the roaster bowl has reached a boiling point (i.e., is boiling). After electronically determining that the water is boiling, the water remains boiling for an amount of time sufficient to cause the internal surface of the roaster bowl and the cover to be properly steam cleaned. The water in the roaster bowl (with sugar dissolved therein) is then poured out.
摘要:
The present invention provides a microwaveable food product composite containing a coating food product and a mode filtering structure wherein the food product has a crumb coating having an average crumb size of greater than 1.5 mm and an air gap of from 1 to 6 mm between the food product and the mode filtering structure such that the electric field strength generated within the mode filtering structure, when used in a commercially available microwave oven, is greater than 20 kV/m, but below the breakdown voltage of air. Such composite products are useful in enhancing the heating of the surface layer of the coated food product by a microwave energy.
摘要:
Particulate material falling from an end of a belt positioned within a rotatable hollowed drum is distributed over an axial width of the interior wall of the drum by a guiding device.
摘要:
A breading station for breading food has a housing including a well defining an ice bath compartment sized and shaped to receive an ice bath and one or more pans and a hydraulic lift system arranged to raise and lower the well relative to a surface on which the breading station rests on. The hydraulic lift system includes a hydraulic pump, a hydraulic linear actuator, and a hydraulic line fluidly connecting the hydraulic linear actuator to the hydraulic pump system. The hydraulic pump system and the hydraulic linear actuator are disconnectable and removable from the housing without having to break the fluid connection between the hydraulic pump system and the hydraulic linear actuator. An exterior panel blocks access to the hydraulic linear actuator and is removable to permit access to the hydraulic linear actuator. An adjustable pan frame can be used to organize the well to receive different pan sizes.
摘要:
An apparatus for topping food products that have a peripheral edge and an upper surface, wherein the food products rest upon a pan with a peripheral edge. The apparatus includes an annular guide with an axis and a guide surface terminating at an inner edge defining a central opening. The guide surface is substantially non-parallel to the axis, and may form an angle between about 20 and 60 degrees with the axis. An annular skirt is mounted coaxially to the annular guide and is disposed adjacent the peripheral edge of the pan. The inner edge of the guide surface is disposed a first predetermined distance from the food product's upper surface and a second predetermined distance radially inwardly of the food product's peripheral edge, thereby causing toppings dropped onto the annular guide to be guided radially inwardly of the inner edge.
摘要:
The invention generally relates to a process for preparing a crispy coated extruded plant-based food product. More specifically the invention relates to a process for preparing a crispy coated extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.
摘要:
A contactless or touchless dispenser is provided, such as for condiments or similar food service related items. The dispenser allows a user to obtain a quantity of a condiment without being required to touch the condiment dispenser. The dispenser includes a controller for controlling a dispensing mechanism, such as in response to an instruction received from a remote device, or by touchless input, such as by detecting a utensil. The controller may control the dispensing mechanism to cause the dispenser to dispense condiment for a particular period of time or to dispense a particular quantity of condiment.
摘要:
A multi-functional food processing machine suitable for processing green beans or any other suitable ingredient is presented. The multi-functional food processing machine contains a tumbler chassis, a tumbler drum, a motor, and a cutting element. The tumbler chassis contains an inlet hopper, and an outlet spout. The tumbler drum contains a plurality of gaps and a plurality of tumbler fins. The motor is torsionally engaged to the tumbler drum. The plurality of gaps is peripherally distributed about the tumbler drum. The plurality of tumbler fins is peripherally connected within the tumbler drum. The inlet hopper traverses into the tumbler drum. The outlet spout traverses from the tumbler drum to the tumbler chassis, opposite to the inlet hopper. The cutting element is operatively engaged to the tumbler drum, where the cutting element is configured to cut bean tips that passes through the plurality of gaps.
摘要:
A coated food substrate including a food substrate with a vegetable coating comprising vegetables which must not be either potato or corn, where the vegetables are in comminuted form and preferably have a particle size in the range of about 50 to 500 μm and where the comminuted vegetables may be applied as a coating which optionally may also include vegetable pieces in the range of about 0.5 to 2 mm in the largest cross-section.