公开(公告)号：US5248511A

公开(公告)日：1993-09-28

申请号：US726753

申请日：1991-07-08

Applicant: Lars G. A. Wadell

Inventor： Lars G. A. Wadell

IPC: A23L1/01 ,  A21C9/04 ,  A23G3/20 ,  A23G9/24 ,  A23L1/176 ,  A23P20/12 ,  B05C19/00 ,  B07B1/10 ,  B07B1/12

CPC classification number: A21C9/04 ,  A23G3/2076 ,  A23G9/245 ,  A23P20/12 ,  B05C19/008 ,  B07B1/10 ,  B07B1/12

Abstract: Foodstuffs re coated with particulate material by transporting the foodstuff on a conveyor belt and supplying particulate material which is sieved, such as with a mesh belt or a pronged fork positioned above the conveyor belt, thereby passing particulate material to the foodstuff but retaining lumps of particulate material above a predetermined size and transporting the retained lumps away from and in a direction transverse to the conveyor belt.

公开(公告)号：US4847107A

公开(公告)日：1989-07-11

申请号：US061789

申请日：1987-06-11

Applicant: Anna M. Linse-Loefgren

Inventor： Anna M. Linse-Loefgren

IPC: A23C19/086 ,  A21D2/26 ,  A23C19/09 ,  A23C19/097 ,  A23L1/00 ,  A23L1/176 ,  A23P20/12 ,  A23P20/25

CPC classification number: A21D2/263 ,  A23C19/09 ,  A23C19/0976 ,  A23P20/12 ,  A23P2020/251

Abstract: Fresh cheese is milled, the milled cheese is cooled to a temperature of from below 0.degree. C. to -50.degree. C., starch is added to and mixed with the cooled cheese, and then the cooled mixture is disintegrated into finely divided pieces. The finely divided pieces may be incorporated into a dry batter mix.

Abstract translation: 将新鲜奶酪碾磨，将研磨的奶酪冷却至低于0℃至-50℃的温度，加入淀粉并与冷却的干酪混合，然后将冷却的混合物分解成细碎片。 细碎片可以并入干面糊中。

公开(公告)号：US4609558A

公开(公告)日：1986-09-02

申请号：US737308

申请日：1985-05-23

Applicant: Joseph Giacone ,  Casimiro P. Matias ,  Robert E. Altomare ,  Wei-Wen Mao

Inventor： Joseph Giacone ,  Casimiro P. Matias ,  Robert E. Altomare ,  Wei-Wen Mao

IPC: A21D8/02 ,  A21D8/06 ,  A23L1/176 ,  A23L1/18 ,  A21D13/00

CPC classification number: A21D8/06 ,  A21D8/02 ,  A23L7/157 ,  A23L7/17

Abstract: Farinaceous product particles having properties comparable to those of bread crumbs are produced by continuously mixing the individual components with a leavening agent in a continuous extruder/cooker, extruding the cooked dough, cutting the extruded dough into small lengths, grinding it while still moist and warm into small particles, heating the particles to simultaneously toast and dry same to a desired color, texture and moisture.

Abstract translation: 通过在连续挤出机/炊具中连续混合各组分与膨松剂，挤出熟面团，将挤出的面团切割成小长度，同时在潮湿和温暖的同时进行研磨，从而生产具有与面包屑相似性能的茉莉酸产品颗粒 变成小颗粒，加热颗粒同时吐司并将其干燥成所需的颜色，质地和湿气。

公开(公告)号：US4530848A

公开(公告)日：1985-07-23

申请号：US517864

申请日：1983-07-27

Applicant: Glen M. Bannon ,  Darlene A. Hardie-Muncy ,  Ronald P. Wauters

Inventor： Glen M. Bannon ,  Darlene A. Hardie-Muncy ,  Ronald P. Wauters

IPC: A23L1/00 ,  A23L1/176 ,  A23P1/04 ,  A21D13/00

CPC classification number: A23L7/157 ,  A23P10/35 ,  A23P20/20 ,  A23P20/25

Abstract: An instant stuffing mix is prepared by coating oil onto the surface of specifically-sized bread crumbs and then distributing a powdered seasoning blend over the oil-coated crumbs so as to uniformly aggregate the powder with the crumbs. Properly-sized freeze dried vegetable pieces and, if desired, dried vegetable flakes, are then added. The resulting product can be prepared into a stuffing by the consumer in a single hydration step, and any desired serving size can be easily and uniformly prepared from a bulk-packaged product.

Abstract translation: 通过将油涂覆到特定尺寸的面包屑的表面上，然后将粉末状调味料混合物分散在油涂布的面包屑上以便将粉末与面包屑均匀聚集，从而制备即时填充混合物。 然后加入适当尺寸的冷冻干燥蔬菜片，如果需要，加入干燥的蔬菜片。 所得到的产品可以在单一水化步骤中由消费者制成填料，并且可以容易且均匀地从大量包装的产品制备任何所需的用量。

公开(公告)号：US2623825A

公开(公告)日：1952-12-30

申请号：US17713250

申请日：1950-08-01

Applicant: BREITHAUPT

Inventor： TRESSLER DONALD K ,  BREITHAUPT PAUL T

IPC: A23L1/00 ,  A23L1/176

CPC classification number: A23L7/157 ,  A23P20/12

公开(公告)号：US08524301B2

公开(公告)日：2013-09-03

申请号：US12669953

申请日：2009-06-30

Applicant: Keith Graham Pickford

Inventor： Keith Graham Pickford

IPC: A23L1/176

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 manufacture of a crumb coated food product comprising the steps offorming an aqueous mixture comprising: a flour mixture comprising 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: 一种生产包衣食品的方法，包括以下步骤：形成水性混合物，其包括：包含一种或多种面粉，碳酸氢钠，任选的加入助剂，盐，着色剂和水的添加剂的面粉混合物; 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。

公开(公告)号：US20050118307A1

公开(公告)日：2005-06-02

申请号：US10981664

申请日：2004-11-05

Applicant: Junko Gonda ,  Keisuke Imaizumi ,  Yoshiyuki Shimizu

Inventor： Junko Gonda ,  Keisuke Imaizumi ,  Yoshiyuki Shimizu

IPC: A23L1/176 ,  A23B4/06 ,  A23L1/00 ,  A23L1/16 ,  A23L1/48 ,  A23G1/00

CPC classification number: A23B4/06 ,  A23L7/11 ,  A23P20/12

Abstract: To provide jiaozis allowing respective jiaozis to be prevented from shifting from the arranged position in the tray during transit and being capable of readily carrying out the large scale cooking at a time in a short period of time, as well as improving the appearance by providing burrs at the periphery of the jiaozis, and achieving a favorable texture are provided. Frozen or chilled and linked jiaozis (dumpling stuffed with minced meat) with a batter, which are characterized in that: a butter containing water, an oil or oils, an emulsifier or emulsifier, a starch or starches and a protein or proteins in a specified composition, which is substantially free of cereal flour is emulsified; and the batter in the emulsified state and two or more jiaozis are arranged in a tray such that the fried surface of the jiaozis is positioned on the side of the batter and that the two or more jiaozis are linked and fixed via the batter.

Abstract translation: 为了提供焦点，允许在运输过程中防止各个焦点从托盘中的布置位置转移，并且能够在短时间内容易地进行大规模烹饪，并且通过提供毛刺来改善外观 在焦点的周围，提供了良好的质感。 冷冻或冷冻和连接的焦糖（饺子用肉碎）与面糊，其特征在于：含有水，油或油，乳化剂或乳化剂的黄油，淀粉或淀粉和指定的蛋白质或蛋白质 基本上不含谷物粉的组合物被乳化; 将处于乳化状态的糊状物和两个以上的焦点排列在托盘中，使得焦点的油炸表面位于面糊的侧面，并且两个或多个焦点通过面糊连接和固定。

公开(公告)号：US6162481A

公开(公告)日：2000-12-19

申请号：US524763

申请日：1995-09-08

Applicant: Donald B. Bernacchi ,  Kenneth S. Darley ,  Irene Greener Donhowe ,  Kwang L. Rho ,  Joachim N. C. Baur ,  John J. Prisciak ,  Sergio L. Odorico ,  Michael J. Stephenson

Inventor： Donald B. Bernacchi ,  Kenneth S. Darley ,  Irene Greener Donhowe ,  Kwang L. Rho ,  Joachim N. C. Baur ,  John J. Prisciak ,  Sergio L. Odorico ,  Michael J. Stephenson

IPC: A21D2/26 ,  A21D13/00 ,  A21D13/06 ,  A23J3/10 ,  A23J3/16 ,  A23L1/00 ,  A23L1/176 ,  A23L1/315 ,  A23L1/325 ,  A23P1/08

CPC classification number: A23L17/75 ,  A21D2/26 ,  A21D13/064 ,  A21D13/20 ,  A21D13/46 ,  A23J3/10 ,  A23J3/16 ,  A23L7/157 ,  A23L13/57 ,  A23P20/12

Abstract: Novel breading crumbs are provided in which a heat-set protein is incorporated into the breading crumbs which may then optionally be coated, and which will provide improved textural qualities to food products to which they are applied with improved retention of such qualities under conditions which normally lead to deterioration of organoleptic properties, including maintaining the cooked food product at an edible temperature for a period of time and maintaining the food product under refrigeration, freezing and freeze-thaw conditions. The breading crumbs preferably are Oriental-style breading crumbs and the heat-set protein preferably is sodium caseinate. The novel breading crumbs may be comminuted and used as a predust, as a batter component, or as a flour breader. Further improvements in organoleptic properties can be obtained using a combination of the comminuted material and the novel breading crumbs in food coating systems.

Abstract translation: 提供了新颖的面粉屑，其中将热定形蛋白质掺入到面粉屑中，然后可以任选地涂覆，并且这将为其应用的食品提供改善的质地质量，在通常的条件下具有改善的这种质量的保留 导致感官特性恶化，包括将熟食品在可食用温度下保持一段时间，并将食品保持在制冷，冷冻和冻融条件下。 面粉屑最好是东方风味面包屑，而热定型蛋白质最好是酪蛋白酸钠。 新颖的面包粉屑可以粉碎并用作预制粉末，作为面糊组分，或作为面粉机。 可以使用食品涂料体系中的粉碎材料和新型面包屑的组合来获得感官特性的进一步改善。

公开(公告)号：US5988048A

公开(公告)日：1999-11-23

申请号：US24108

申请日：1998-02-17

Applicant: Thomas B. Hunter ,  Neil J. Trager

Inventor： Thomas B. Hunter ,  Neil J. Trager

IPC: A23L1/176 ,  A23L1/00 ,  A23L1/01 ,  A47J36/20 ,  A47J37/12 ,  A47J43/20 ,  A47J37/00 ,  A23P1/00

CPC classification number: A47J43/20 ,  A23L5/11 ,  A23P20/12 ,  A47J36/20

Abstract: The invention includes a process for preparing a unified serving of a batter-cooked food, for example shrimp tempura in the shape of a ring, that comprises the steps of: providing multiple pieces of a food to be cooked; coating each piece with a batter; frying the coated pieces in a mold in a hot oil or fat medium in order to cook the food, expand the batter, and join the battered pieces into a shaped food product reflecting the shape of the mold; and removing the shaped food product from the oil or fat and the mold. The cooking mold is preferably a deep-frying cooking vessel assembly comprising a generally U-shaped channel of flat metal. The cooking vessel assembly is configured with apertures and with a handle and/or a scraper. The apertures and handle are configured to provide quick submerging and quick fryer medium contact around the food being deep-fried in the cooking vessel assembly. The cooking vessel assembly is further configured to shape food items to be deep-fried in the cooking vessel assembly.

Abstract translation: 本发明包括一种制备面糊烹饪食物（例如，环形状的虾天妇罗）的统一制品的方法，其包括以下步骤：提供多片待烹饪的食物; 用面糊涂抹每片; 在热油或脂肪介质中将模具中的涂层油炸，以便烹调食物，膨胀面糊，并将破碎的片材加入反映模具形状的成形食品中; 以及从油或脂肪和模具中取出成形食品。 烹饪模具优选是包括大致U形的平坦金属通道的油炸烹饪容器组件。 烹饪容器组件配置有孔和手柄和/或刮刀。 孔和手柄构造成在烹饪容器组件中油炸的食物周围提供快速浸没和快速油炸介质接触。 烹饪容器组件进一步构造成在烹饪容器组件中成形要油炸的食品。

公开(公告)号：US5492707A

公开(公告)日：1996-02-20

申请号：US323999

申请日：1994-10-17

Applicant: William F. Chalupa ,  George R. Sanderson

Inventor： William F. Chalupa ,  George R. Sanderson

IPC: A23L1/01 ,  A23L1/00 ,  A23L1/054 ,  A23L1/176 ,  A23L1/217 ,  A23L1/307 ,  A23L1/10 ,  A23L1/212 ,  A23L1/31

CPC classification number: A23L19/18 ,  A23L29/269 ,  A23L29/272 ,  A23L7/157 ,  A23P20/105 ,  A23P20/12

Abstract: The present invention is a procedure for preparing cooked foods which involve the use of a gellan gum batter to coat a food substrate to impart qualities which are typically associated with fried foods, including crispness and juiciness. Food products resulting from the procedure of the present invention contain low levels of fat and yet have the desirable qualities of fried foods.

Abstract translation: 本发明是一种制备熟食的方法，其涉及使用结冷胶口香糖面糊涂覆食品基质以赋予通常与油炸食品相关的品质，包括酥脆和多汁。 由本发明的方法产生的食品含有低水平的脂肪，并且具有油炸食品所需的质量。