Crisp coating for deep-fried food products

Details Crisp coating for deep-fried food products Crisp coating for deep-fried food products

A - Human Necessities

23

L

A23L 1/05 (2006.01) A23L 1/0522 (2006.01)

Patent

CA 2352966

Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings (10, 11). Batter mixes for restaurant food coating compositions comprise 35 % - 75 % adhesion component, 2 % - 11 % viscocity component, and 5 % - 50 % crispness component. The batter mixes can additionally contain a leavening component, flavoring, coloring and/or a processing aid.

Certaines formulations d'enrobage permettent d'obtenir un effet d'adhésion améliorant les points de contact entre les morceaux individuels d'aliments à unir dans des produits de service d'aliments unifiés frits (10, 11). Les mélanges de pâte à frire pour compositions d'enrobage de produits alimentaires de restaurant comprennent 35 à 75 % d'un constituant d'adhésion, 2 à 11 % d'un constituant de viscosité et 5 à 50 % d'un constituant de croquant. Les mélanges de pâte à frire peuvent également contenir des constituants levants, des aromatisants, des colorants et/ou un adjuvant de fabrication.

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