Method of preparing a frozen, battered food product

Details Method of preparing a frozen, battered food product Method of preparing a frozen, battered food product

A - Human Necessities

23

P

A23P 1/08 (2006.01) A23L 1/00 (2006.01) A23L 1/0534 (2006.01) A23L 1/31 (2006.01) A23L 1/325 (2006.01)

Patent

CA 2456221

A method of preparing a frozen, batter-coated food product, having the object of eliminating the classic pre-frying stage, which process comprises: (a) preparing a batter by mixing the constitutive dry ingredient which include between 1 and 5% by weight of a cellulose derivative that coagulate in a hot water bath or in the presence of water vapour; (b) pre-dusting the food product to be batter- coated; (c) applying the prepared batter to the dusted food to form a batter-coating thereon; (d) coagulating the batter-coating on the food product in a hot water bath, without pre-frying to form a coagulated batter-coating layer; (e) heating the coagulated, batter-coated food product in a conventional, microwave or infrared oven so that the coagulated batter coating layer does not melt on cooling due to thermo-reversibility; and (f) cooling and freezing of the heated product.

L'invention concerne un procédé destiné à la préparation d'un aliment pané et surgelé, consistant à couvrir l'aliment à paner de farine, puis à appliquer sur l'élément couvert de farine une pâte de panure reconstituée composée d'un dérivé de cellulose qui coagule dans un bain d'eau chaude, en présence de vapeur d'eau. Le procédé consiste ensuite à chauffer l'aliment pané et coagulé dans un four classique, un four à micro-ondes ou un four à infrarouge, pour que la couche de panure coagulée ne se décompose pas au moment du refroidissement, et, enfin, à refroidir et à surgeler le produit. La présente invention a pour but d'éliminer l'étape qui pose le plus de problèmes dans les procédés d'enrobage classiques : la préfriture.

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