Method for making improved fried, battered and breaded foods
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United States of America Patent
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Jun 18, 1996
Issued Date -
N/A
app pub date -
Aug 29, 1994
filing date -
Feb 6, 1992
priority date (Note) -
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Abstract
A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled and shelf life of the frying medium is increased, in which a substrate having a moisture content over about 35% is battered and breaded, coated with a protein dispersion and heated to form a protein film.
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