Starch enrobing process for coating frozen food
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United States of America Patent
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-
Dec 11, 1984
Grant Date -
N/A
app pub date -
Oct 22, 1982
filing date -
Oct 22, 1982
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A high amylose starch enrobing slurry comprising a starch material of not less than 50 percent by weight of amylose, wheat flour, and edible acid is applied to the outer surface of a frozen food product. After the starch slurry has been applied, the food product is frozen and then coated with a high melting point lipid. The resulting product is then stored at subfreezing temperatures. After the coated food product is deep fried in lipid, the starch enrobing forms a crisp tender crust that is retained for a substantial period of time.
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