Method for producing enhanced flavor in a food product and...

Details Method for producing enhanced flavor in a food product and... Method for producing enhanced flavor in a food product and...

A - Human Necessities

23

B

99/13, 99/17, 99

A23B 7/04 (2006.01) A23B 7/16 (2006.01) A23L 1/01 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2017318

ABSTRACT OF THE DISCLOSURE A method for producing a food product, for example a french fried potato product, where the food product is prepared as usual up to the blanching and sugar dip steps. It is then dipped in a solution, singulated and then dusted with a flavoring. Subsequent to dusting, a batter coating is applied to seal the dust material. Additionally, the dust material and the batter may be combined to yield a hybrid flavor resulting from the two in combination. The food product, after dusting and battering, is then par-fried and frozen. The resulting product is a frozen french fried potato having an inner flavor layer composed of the pre-dust material and a second batter layer which may or may not have flavoring included.

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