Coating composition and process for comestible meat products

Details Coating composition and process for comestible meat products Coating composition and process for comestible meat products

A - Human Necessities

23

L

A23L 1/176 (2006.01) A21D 8/00 (2006.01) A23L 1/00 (2006.01) A23L 1/315 (2006.01)

Patent

CA 2102724

ABSTRACT OF THE DISCLOSURE A method is disclosed for preparing a battered and breaded foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the present invention are applied after the chicken has been cooked and while the chicken is hot. The latent heat of the chicken causes the batter to fix on the chicken. In a preferred embodiment, the batter coated chicken is further coated with a bread crumb mixture before the batter is fixed. The bread crumb mixture may also include flavored vegetable based oils derived from frying chicken for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.

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