METHODS OF COATING SNACK FOOD PRODUCTS
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United States of America
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Issued Date -
Jan 23, 2020
app pub date -
Jul 20, 2018
filing date -
Jul 20, 2018
priority date (Note) -
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Abstract
An intermediate food base is manufactured from masa that may comprise waxy corn starch. The intermediate food base is then sheeted and dehydrated to between about 15% to about 40% before coating with a solution or batter, and dehydrating to a shelf stable moisture content. The coating solution may be starch-based, fiber-based, or egg white-based. Breading may be added to the coating solution or batter.
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Family
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