Inventors:
Joseph M. Bavone - Beloit WI
International Classification:
A23L 105
US Classification:
426 94, 426 89, 426100, 426102, 426549
Abstract:
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. Batter mixes for restaurant food coating compositions in accordance with the present invention comprise 35%-75% adhesion component, 2%-11% viscosity component, and 5%-50% crispness component. Batter mixes for processor food coating compositions in accordance with the present invention comprise 30%-70% adhesion component, 10%-25% film-forming component, 3%-9% viscosity component, and 8%-40% crispness component. Both compositions may additionally comprise 0. 1%-2% leavening component, 0. 1%-15% flavoring component, 0. 1%-1% coloring component, and/or 0. 1%-1% processing aid. Also provided are unified food serving products that are characterized by a persistent crispy, crunchy texture and produced by a process that comprises: providing multiple pieces of a food to be cooked; applying a âback of the houseâ food coating composition to each piece of food while in a mold; immersing the mold in a heated deep-frying medium to cook the food and join the pieces into a unified food serving reflecting the shape of the mold; and removing the unified food serving product from the deep-frying medium and the mold.