PAR-FRIED PROCESS FOR BONELESS WHOLE MEAT MUSCLE
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United States of America Patent
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Issued Date -
Mar 10, 2016
app pub date -
Sep 4, 2014
filing date -
Sep 4, 2014
priority date (Note) -
Abandoned
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Abstract
A method of par frying boneless whole meat muscle including trimming boneless whole meat muscle, portioning the boneless whole meat muscle into portions that have a thickness from 0.25 to 1 inch, a width of 0.25-1.5 inches and length of 1-7 inches. The portions are marinated, dusted, battered and breaded. The portions may be par fried in oil at a temperature between 190-200° C. for 25-30 seconds. The portions may then undergo freezing and then may be reheated when desired.
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