Food products suitable for frying after rehydration and...

Details Food products suitable for frying after rehydration and... Food products suitable for frying after rehydration and...

A - Human Necessities

21

D

A21D 8/02 (2006.01) A21D 6/00 (2006.01) A21D 10/02 (2006.01) A23L 1/164 (2006.01) A23L 1/18 (2006.01) A23L 1/216 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2302912

Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 cm3. The composition essentially consists of 50-70% by weight grits, 5-25% by weight fat, 5-20% by weight coagulated protein in addition to salt, spices and other optional additives. the products are prepared by mixing the ingredients with a liquid to obtain a wet dough. The dough is portioned into the desired form and subject to thermal treatment at temperatures of 90-160°C followed by drying to a residual water content of 4-10% by weight.

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