Patent ID: 9648900
Date: 2017-05-16
CPC Classifications: A23L,A23P,A23V

Claim:
1. A method of producing a microwaveable, frozen, coated food product which substantially prevents steam generated from a core of edible material during microwave reheating from making the microwaveable, frozen, coated food product soggy and producing a food product having a crisp food coating after microwaving despite steam leaving the core of edible material during microwaving; said method comprising the steps of: providing an edible portion of a solid or solidified substrate as a core of edible material where the core of edible material has a water content of at least 15 weight percent and not more than 90 weight; coating the core of edible material with an aqueous precoating liquid which is a hydrated gel or viscous solution that comprises water and dry matter dissolved in the water to form a precoated portion; applying a coating of a bonding crumb to the precoated portion to form a crumb coated portion where the bonding crumb is bound to the substrate by the aqueous precoating liquid; applying a coating on top of the bonding crumb; applying a coating of a coating crumb to the coated portion to form a breaded portion; frying the breaded portion in a fryer by contacting said breaded portion with hot oil having a temperature of at least 150° C., thereby producing a fried coated portion having a core temperature in excess of 70° C.; and directly transferring the fried coated portion from the fryer into a cryogenic freezer, and cryogenically freezing the fried coated portion; and wherein the core temperature of the fried coated portion is not less than 60° C. when said fried coated portion is introduced into the cryogenic freezer; the core temperature is reduced to less than −15° C. in the cryogenic freezer; and the method yields a frozen, microwavable, core of edible material and a breaded portion.