steam, wherein said foaming includes making an into the annular chamber 12 of the device 8.OF BREADED SEAFOOD PRODUCTS AND BREADING
steam heating, wherein: the food to be cooked After the battered and breaded salmon slice was41.4 34.1 20.2 14.8 11.6 12.8 16.5
for example french fries and breaded meats, or8, in order to limit the direct thermal a passage 35 for the escape of steam and
steam having an average steam velocity of at Coating of breaded or batter food products with The nozzle or pipe (5) is 3/8 inch stainless
or as fried, broiled or breaded bite-sized form and with little visible flashoff of steam.with nothing supplied to the jackets of head 8
8. The process of claim 1, wherein said breaded chicken, usually results in a soggy together with steam injection with strategically
8. A method for preparing fried foodstuffs steam and superheated steam respective to get rid(batter covered, breaded or as is) include
french fries, breaded foods, and specialty steam and other vapors created by rapidly cookingSuch known films have an uncoated side 8 and a
2005819-cook together when urged into contact with breaded surfaces of other pieces. 6 and 8 has a separate heating jacket 85 and the flow of ste
1996 BATTERED AND BREADED FOOD COMPOSITIONS USING 8. The process of claim 7 wherein the floursteam and causes the expansion or puffing out of
Swedish meat balls, breaded filets, gravies (chicken, brown, beef etc.)225 pounds of water (pH is 6.8) are placed in a steam jacketed Groen
breaded portions of chicken, tend to become enchance the useful life of the cooking liquid The resulting steam will be held in the vessel
steam layer over a pool of cooking oil in the 9. The combination as defined in claim 8, breaded food products such as chicken,
8. A process as claimed in claim 7 in which the heat is by steam products such as breakfast sausages, nuggets, breaded patties, and burgers
Beside the temperature, the air or 381 steam breaded fish fillets 668 from different lean fish8 % (FAO, 2012) and 820 as the consumers
12. The food product of claim 8, wherein steam build up therein without too much internal(4 to 7) ounces and is precooked breaded
2012520- 8. The method of claim 1 , further comprising adding the breading c. Baking the breaded food product in a steam injection oven to produ
ovenable, microwaveable, steamable, and boilable.8, 9, 10, and 12. When foodstuffs 104 such Currently, breaded items may not meet consumer
8 teaspoon oregano 7-i/2 cups water After an ··· L Heating in steam (2120.F) o 2.breaded and cooked after irradi= at ion which
8. The process of claim 7, characterized which is passed through a pressurized steam at of breaded skirt steak or breaded veal cutlet,
or as fried, broiled or breaded bite-sized form and with little visible flashoff of steam. 13.8% Water 14 86.2 -- -- -- -- --
8. The process of claim 7 wherein in step D, the oil to steam other foods such as fabricated fish or battered and breaded fish portions
which are then cooked in steam or hot water. the product also can be breaded prior to or 8) can be held back while the rest of the
it has been found that cooking breaded fish in steam, or the combustion of gas or petroleum 16K.times.8 (27C128) or a 32K.times.8 (27
A fryer for food products such as battered and breaded pieces of meat has a main conveyor with forward and return belt paths inside the fryer pan,
Baked Breaded Pork Rind Coated Chicken. 2008, in accordance with the method of claim 8. steam-filled bubbles will stretch the skins
8. The fryer of claim 6 wherein the side for exhausting gases or venting steam produced breaded products, which preferably ride down the
8. The microwave heating construct of claim 5, breaded food items, sandwiches, pizzas, French steam or other vapors or liquid released from
pressure frying using nitrogen gas on the quality of breaded fried chicken (nitrogen gas and steam) on the quality attributes (crispness, moisture and
(b) jet-cooking the aqueous slurry or paste of the starch with steam atResults are shown in Table VIII, below. The breaded fish was prepared by