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公开(公告)号：US5266340A
公开(公告)日：1993-11-30
申请号：US23473
申请日：1993-02-25
摘要： 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.
摘要翻译： 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。
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公开(公告)号：US5266339A
公开(公告)日：1993-11-30
申请号：US20094
申请日：1993-02-19
申请人： Allan D. Samson , William E. Bangs
发明人： Allan D. Samson , William E. Bangs
摘要： 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.
摘要翻译： 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。
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公开(公告)号：US06627240B1
公开(公告)日：2003-09-30
申请号：US10270105
申请日：2002-10-15
申请人： Allan D. Samson
发明人： Allan D. Samson
IPC分类号： A23L1318
CPC分类号： A23B4/064 , A23B4/08 , A23B4/10 , A23L13/03 , A23L13/422 , A23L13/428 , A23L13/72
摘要： Methods and devices are presented for the continuous, in-line marinating, flavoring, and freeze-processing meat. The methods involve injecting meat with a first set of ingredients, coating the meat with a second set of ingredients, spraying meat with a third set of ingredients, freezing the surface of the meat, freezing the meat throughout, and submerging the meat in a fourth set of ingredients.
摘要翻译： 提供了连续，在线腌制，调味和冷冻加工肉的方法和装置。 所述方法包括用第一组成分注射肉，用第二组成分涂覆肉，用第三组成分喷洒肉，冷冻肉的表面，使整个肉冻结，并将肉淹没在第四组 一套成分。
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