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Manufacture of microwaveable coated food products

A coating and microwave technology, applied in the field of devices implementing the method, can solve problems such as not being suitable for microwave ovens

Inactive Publication Date: 2018-05-15
CRISP SENSATION HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, traditional coated products are not suitable for use in microwave ovens

Method used

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  • Manufacture of microwaveable coated food products
  • Manufacture of microwaveable coated food products
  • Manufacture of microwaveable coated food products

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0114] Example 1 - Stabilizer composition

[0115] The stabilizer composition was prepared using the following materials:-

[0116]

[0117] This composition is dissolved in water to produce a solution in a concentration suitable for stabilizing a particular substrate in use. For this purpose, the dry powder mixture is partially hydrated in a basin and then poured into a bowl chopper. Then, run the bowl chopper for two to three minutes until the mixture is fully hydrated. If desired, the mixture can be hydrated directly in the bowl chopper. Alternatively, the stabilizer can be hydrated using a high shear mixer fitted with a universal head.

[0118] This general formulation can be altered to improve its efficiency in specific matrices. The above formulation can be modified by adding citric acid (up to 1%) and ascorbic acid (up to 2%) with a corresponding reduction in polydextrose (eg, Litesse II (trade mark)).

example 2

[0119] Example 2 - Impregnation of substrate with stabilizer composition

[0120] Chicken mixes for use as chicken fillets or nuggets were prepared with the following compositions prepared as dry mixes for use as an alternative to hydrated stabilizer compositions. The stabilizer from Example 1 was used.

[0121]

[0122] Refrigerate the chicken breast to -3°C and mince it using a 10mm winch. The temperature after mincing is 0-3°C. Add water and stir. Stir in the ground chicken containing the following ingredients:

[0123]

[0124] Add the stabilizer according to Example 1 and stir thoroughly. Add the rusks and stir to taste. Dried spice powders are preferred. The composition is dissolved in water present in the matrix to form an aqueous stabilizer solution in situ at the time of use (stage 1).

[0125] A vacuum was applied to the mixture to strengthen the structure, after which the chicken mixture was refrigerated to -3°C (stage 2) and allowed to form into piec...

example 3

[0127] Example 3 - Aqueous coating composition

[0128] Prepare the following mixture:

[0129]

[0130] The mixture was dissolved in water to form a 1% solution using a CFS Scanbrine stirrer with paddle stirring. The solution was left to stand for 24 hours to form a fully hydrated gel or viscous solution.

[0131] A pump is required to start the machine, but it doesn't take long for air bubbles to form in the gel solution in the applicator. To prevent this problem, use a food-grade antifoam. The use of polydimethylsiloxane is preferred, but methylphenylpolysiloxane or polyethylene glycol can also be used.

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PUM

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Abstract

A method of making a microwaveable and coated frozen food product, the method comprising the steps of: providing a solid substrate part or a cured substrate part; coating the part with an aqueous precoating liquid to forming a pre-coated portion; applying an adhesive crumb coating to the pre-coated portion to form a crumb-coated portion; applying batter over the crumb-coated portion to form a crumb-coated portion a battered portion; applying a crumb coating to the battered portion to form a breaded portion; by varying the breaded portion with temperature frying the breaded portion for at least 100 seconds of contact with the hot oil of at least 150°C to produce a deep-fried coated portion having a core temperature of over 70°C; and by placing the fried portion in a refrigerator, freezing the fried coated portion; wherein, when the fried coated portion is put into the refrigerator, the core temperature of the fried coated portion is not lower than 50°C, preferably not lower than 60°C, Also wherein a cryogenic freezing process is used, the core temperature is lowered to below -15°C.

Description

technical field [0001] The present invention relates to a method of making a coated food product which can be cooked or reheated using a microwave oven or a combination microwave oven and a conventional oven (collectively referred to in this specification as a microwave oven). The invention also relates to a device for carrying out the method, and a food product made by the method or using the device. The present invention relates particularly, but not exclusively, to crumbed products, especially meat, fish, poultry, vegetables, fruit, fungal material or dairy products in chicken nuggets or other substrates coated with a batter coating and one or more layers Crumb-coated products wherein the products can be cooked or reheated from a frozen state using a microwave oven. Background technique [0002] The use of microwave ovens to cook or reheat coated products is problematic because the substrate is heated from within by microwave radiation, which generates vapors that can da...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P20/18A23P20/12A23B4/09A23L13/00A23L13/50A23L5/00A23L5/10A23L7/157A23L13/60A23L17/00A23L19/00A23L29/20A23P10/47
CPCA23B4/09A23L13/03A23L13/52A23L13/57A23L5/15A23P20/12A23L3/375A23L5/11A23L13/67A23L5/00A23P10/47A47J36/00
Inventor 基思·皮科弗德
Owner CRISP SENSATION HLDG
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