公开(公告)号：US5266339A

公开(公告)日：1993-11-30

申请号：US20094

申请日：1993-02-19

Applicant: Allan D. Samson ,  William E. Bangs

Inventor： Allan D. Samson ,  William E. Bangs

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

CPC classification number: A23L13/57 ,  A23L7/157 ,  A23P20/12

Abstract: A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the present invention are applied after the chicken has been cooked and while the chicken is hot. The latent heat of the chicken causes the batter to fix on the chicken. In a preferred embodiment, the batter coated chicken is further coated with a bread crumb mixture before the batter is fixed. The bread crumb mixture may also include flavored vegetable based oils derived from frying chicken for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.

Abstract translation: 公开了一种制备炸食品，特别是具有油炸食品的味道，质地和外观，但尚未油炸的打击性食品的方法。 本发明的面糊在鸡被煮熟之后并且鸡是热的时候被应用。 鸡的潜热导致面糊固定在鸡身上。 在优选的实施方案中，面糊涂层的鸡在面糊被固定之前进一步涂覆有面包屑混合物。 面包屑混合物还可以包含来源于煎鸡肉的调味植物油，以将无味和油炸的食品风味特征赋予非油炸食品。

公开(公告)号：US5262185A

公开(公告)日：1993-11-16

申请号：US845735

申请日：1992-03-02

Applicant: James R. Babka ,  Daniel P. Kvedoras ,  Charles Y. Park

Inventor： James R. Babka ,  Daniel P. Kvedoras ,  Charles Y. Park

IPC: A23L1/00 ,  A23L1/176 ,  A23L1/315 ,  A23L1/318

CPC classification number: A23L13/72 ,  A23L13/55 ,  A23L7/157 ,  A23P20/12 ,  A23P2020/251

Abstract: Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are then applied to the seared chicken parts and the coated chicken parts are fried in oil to set the coating with minimal oil absorption. Then the seared, coated and fried chicken parts are oven cooked until fully cooked and fat is removed from the chicken parts during the oven cooking step. The resulting product has been found to have no more than about 230 calories, 80 milligrams of cholesterol, and 10 grams of fat per 3.5 ounce portion.

Abstract translation: 炸鸡是通过腌制未煮过的鸡肉部分，然后在水中灼烧，从鸡肉部分释放脂肪，并使鸡肉发粘。 然后将预制糊，面糊和面包屑用于烧烤的鸡肉部分，并将涂覆的鸡肉部分在油中油炸以使涂层具有最小的吸油量。 然后将烧烤，烤和炸鸡零件进行烤箱，直到完全煮熟，并在烤箱烹饪步骤中从鸡肉部分去除脂肪。 已发现所得到的产品具有不超过约230卡路里，80毫克胆固醇和每3.5盎司部分10克脂肪。

公开(公告)号：US4943438A

公开(公告)日：1990-07-24

申请号：US314224

申请日：1989-02-21

Applicant: Sallie W. Rosenthal

Inventor： Sallie W. Rosenthal

IPC: A23L1/00 ,  A23L1/176

CPC classification number: A23L7/157 ,  A23P20/12

Abstract: A breading crumb mixture and process for coating food products are disclosed. The crumb mixture and process impart a fried-like texture and flavor to the resultant food products. The breading crumb mixture comprises extruded flour dough crumbs, dielectrically baked crumbs and beaded shortening. The process of the invention includes the steps of coating a food product with a binding agent, breading the coated product with the breading crumb mixture, baking the breaded product in a humidified oven, applying edible oil in atomized form to the surface of the baked product, and exposing the baked product surface to high temperature heating for the purpose of browning and crisping.

Abstract translation: 公开了一种面粉屑混合物和用于涂覆食品的方法。 碎屑混合物和方法对所得食品赋予油炸般的质感和风味。 面粉屑混合物包括挤出的面粉面团，介电烘烤的面包屑和串珠起酥油。 本发明的方法包括以下步骤：用粘合剂涂覆食品，用面粉屑混合物酿制涂覆的产品，在加湿的烘箱中烘烤面包屑产品，将雾化形式的食用油施加到焙烤产品的表面 ，并将焙烤产品表面暴露于高温加热以达到褐变和脆化的目的。

公开(公告)号：US4504509A

公开(公告)日：1985-03-12

申请号：US402429

申请日：1982-07-28

Applicant: Harvey Bell ,  Julianne M. Lenchin ,  Gary A. Zwiercan

Inventor： Harvey Bell ,  Julianne M. Lenchin ,  Gary A. Zwiercan

IPC: A23L1/00 ,  A23L1/01 ,  A23L1/0522 ,  A23L1/176 ,  A23L1/315 ,  A21D10/00

CPC classification number: A23L13/57 ,  A23L29/219 ,  A23P20/12

Abstract: A liquid batter for use in coating foodstuffs prior to cooking comprising a blend of a substantially ungelatinized, highly crosslinked, high amylose starch and water. The batter may be processed aseptically and stored for months.

Abstract translation: 用于在烹饪之前涂覆食品的液体面糊包括基本上未凝胶化，高度交联的高直链淀粉和水的共混物。 面糊可以无菌加工处理数月。

公开(公告)号：US4419371A

公开(公告)日：1983-12-06

申请号：US357507

申请日：1982-03-12

Applicant: Darrel R. Suderman

Inventor： Darrel R. Suderman

IPC: A23L19/00 ,  A23L27/00 ,  A23L1/176 ,  A23L1/22 ,  A23L1/226

CPC classification number: A23L27/70 ,  A23L19/01

Abstract: The present invention constitutes an improved, packaged, non-frozen topping capable of storage at ambient temperature, and immediate use after storage, comprising broadly a plurality of edible deep-fat fried, batter-coated fibrous vegetable pieces and blended therewith an effective amount of edible, crisp, cellular, farinaceous pieces sufficient for rendering the topping resistant to clumping, said topping being readily pourable from the container therefor.

Abstract translation: 本发明构成了能够在环境温度下储存并在储存后立即使用的改进的，包装的非冷冻顶部，其包括多个可食用的深层油炸的面糊涂层的纤维状植物片，并与其混合有效量的 可食用，脆的，细胞的，足以使顶部抵抗聚集的足迹，所述顶部可容易地从容器中倾倒。

公开(公告)号：US4218485A

公开(公告)日：1980-08-19

申请号：US867746

申请日：1978-01-09

Applicant: Jean Lee ,  Janice R. Shaw ,  Carmine Giuliano ,  Ned Butera

Inventor： Jean Lee ,  Janice R. Shaw ,  Carmine Giuliano ,  Ned Butera

IPC: A23L1/01 ,  A23L1/00 ,  A23L1/176 ,  A23L1/212 ,  A23L1/217 ,  A23L1/31 ,  A23L1/315

CPC classification number: A23L13/57 ,  A23L19/18 ,  A23P20/12

Abstract: A baked coated comestible with the taste, texture and appearance of a fried coated comestible is prepared by coating a moistened comestible with a dry coating composition which comprises a farinaceous material containing bread crumbs and a flour, a binding agent containing a starch and a dextrin, and flavoring and coloring, followed by baking the coated comestible on a surface coated with a minimal amount of oil or fat.

Abstract translation: 通过用包含含有面包屑和面粉的含谷物材料，含有淀粉和糊精的粘合剂的干燥涂料组合物涂覆湿润食品来制备具有油炸包衣食物的味道，质地和外观的烘烤包衣食物， 和调味和着色，然后在涂覆有最少量油或脂肪的表面上烘烤涂覆的食物。

公开(公告)号：US4208442A

公开(公告)日：1980-06-17

申请号：US953399

申请日：1978-10-23

Applicant: David N. Evans ,  Walter W. Moore ,  Jean L. Ng

Inventor： David N. Evans ,  Walter W. Moore ,  Jean L. Ng

IPC: A23L7/157 ,  A23L13/50 ,  A23L1/176

CPC classification number: A23L13/57 ,  A23L7/157

Abstract: A dry coating composition is employed to coat a moistened fowl which upon being baked imparts the resultant fowl with a crisp, uniform and adherent coating which has the taste, texture and appearance of a fried coated fowl. The dry coating composition comprises bulking agents containing crumbs or fines and a flour, a protein and a binding agent containing a starch and/or a dextrin. The flour and a portion of the binding agent and the protein are mixed together and hydrated, followed by drying the mixture to form a coating premix which is part of the dry coating composition.

Abstract translation: 使用干燥涂料组合物来涂覆湿漉漉的家禽，在被烘烤时，将具有酥油，均匀和粘附的涂层的禽类制成具有油炸的家禽的味道，质地和外观。 干涂层组合物包含含有碎屑或细粉的填充剂和含有淀粉和/或糊精的面粉，蛋白质和粘合剂。 将面粉和一部分粘合剂和蛋白质混合在一起并水合，然后干燥混合物以形成作为干燥涂料组合物一部分的涂料预混物。

公开(公告)号：US4199603A

公开(公告)日：1980-04-22

申请号：US933180

申请日：1978-08-14

Applicant: Daniel R. Sortwell, III

Inventor： Daniel R. Sortwell, III

IPC: A23B4/08 ,  A23L1/00 ,  A23L1/325 ,  A23L1/176 ,  A23B4/10 ,  A23B7/16

CPC classification number: A23B4/08 ,  A23L17/75 ,  A23P20/12

Abstract: Frozen food products, such as fish, poultry and vegetable frozen products, suitable for micro-wave or oven cooking, which when cooked resemble in taste, texture and appearance fat-fried products, are prepared by coating frozen portions of said products with an edible oil containing a moisture absorbing substance such as pregelatinized starch, and then applying to the coated portions finely divided hygroscopic, crisp particulate, such as toasted bakery, cereal or carbohydrate particulate, capable on cooking of giving the appearance of a fat-fried product. The dilatometric profile of the edible oil is critical, and is such that the oil is fluid at room temperature but has a plastic consistency at the temperature of the frozen portions.

Abstract translation: 冷冻食品，如鱼，禽类和蔬菜冷冻产品，适用于微波或烤箱烹饪，当烹饪时的味道，质地和外观油炸产品类似，通过用可食用的方式将所述产品的冷冻部分 含有诸如预胶化淀粉之类的吸湿物质的油，然后向涂覆部分施加细分的吸湿性，脆性颗粒，例如烤面包店，谷物或碳水化合物颗粒，能够烹调油炸产品的外观。 食用油的膨胀曲线是关键的，并且使得油在室温下是流体，但在冷冻部分的温度下具有塑性稠度。

公开(公告)号：US4000324A

公开(公告)日：1976-12-28

申请号：US607368

申请日：1975-08-25

Applicant: Herbert Horn

Inventor： Herbert Horn

IPC: A21D13/00 ,  A23C19/09 ,  A23L1/00 ,  A23L1/176 ,  A23C19/00 ,  A21D8/02

CPC classification number: A21D13/0006 ,  A21D13/0054 ,  A23C19/0912 ,  A23L7/157 ,  A23P20/105 ,  A23P20/12 ,  A23C2250/40 ,  A23P2020/251

Abstract: The present invention provides an edible product and the method of making the same wherein a food product, such as cheese or the like, is positioned on a slice of bread-like material and the combination is encapsulated within a batter-breading coating, with the arrangement being such that the product can be fried in hot fat with the coating isolating the combination from the frying oil, preventing the cheese or other food product from spreading into the frying oil, and maintaining the bread-like material in dry form.

Abstract translation: 本发明提供了一种可食用产品及其制造方法，其中将食品如奶酪等放置在面包状材料片上，并将该组合物包封在面糊面包屑中，其中 使得产品可以在热脂中油炸，其中涂层将煎炸油中的组合分离，防止奶酪或其他食品扩散到煎炸油中，并将面包状材料保持干燥形式。

公开(公告)号：US3586512A

公开(公告)日：1971-06-22

申请号：US3586512D

申请日：1969-08-18

Applicant: GEN FOODS CORP

Inventor： MANCUSO JOHN J ,  HAGEN BETTY F

IPC: A23L1/00 ,  A23L1/176 ,  A23L1/217 ,  A23L1/325 ,  A23L1/12 ,  A23B1/00 ,  A23B7/00

CPC classification number: A23L17/75 ,  A23L7/157 ,  A23L19/18 ,  A23P20/11 ,  A23P20/12

Abstract: A COMPOSITION OF WATER-SOLUBLE FOOD DY, EDIBLE FAT AND FARINACEOUS MATERIAL FOR COATING FOODS PRIOR TO BAKING. THROUGH THE REACTION FROM THE BAKING HEAT AND THE CONCOMITANT MOISTURE VAPOR FROM THE FOOD, THE COMPOSITION DEVELOPS INTO AN APPEALING COATING HAVING THE APPEARANCE, ODOR, TEXTURE AND COLOR EQUIVALENT TO THAT OF ORDINARY COATINGS APPLIED TO FOODS WHICH ARE DEEP FAT FRIED.