GB2189977A - Preparation of foodstuffs for microwave cooking - Google Patents

Preparation of foodstuffs for microwave cooking Download PDF

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Publication number
GB2189977A
GB2189977A GB08710269A GB8710269A GB2189977A GB 2189977 A GB2189977 A GB 2189977A GB 08710269 A GB08710269 A GB 08710269A GB 8710269 A GB8710269 A GB 8710269A GB 2189977 A GB2189977 A GB 2189977A
Authority
GB
United Kingdom
Prior art keywords
batter
parts
food item
coating
battered
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
GB08710269A
Other versions
GB8710269D0 (en
Inventor
Milton Wynne
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WYNNE SANDRA
Original Assignee
WYNNE SANDRA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GB868611392A external-priority patent/GB8611392D0/en
Application filed by WYNNE SANDRA filed Critical WYNNE SANDRA
Priority to GB08710269A priority Critical patent/GB2189977A/en
Publication of GB8710269D0 publication Critical patent/GB8710269D0/en
Publication of GB2189977A publication Critical patent/GB2189977A/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

A food item (such as fish) is prepared for microwave cooking by coating it with a first layer of batter and then frying, coating the battered and fried food item with a second layer of batter (which can have a different composition from the batter used for the first coating) and frying again. Finally, the resultant food product is frozen or chilled. In Examples the food item is fish or a savoury snack food product. <IMAGE>

Description

SPECIFICATION Preparation of foodstuffs for microwave cooking This invention relates to the preparation of a batter-coated food item (such as battered fish) for microwave cooking.
For some time now, attempts have been made to produce food items such as battered fish which have a crispy outer texture after they have been cooked in a microwave oven. The problems associated with this are twofold. Firstly, any item cooked by means of microwaves is heated substantially uniformly throughout its volume; in other processes, heat is applied from outside and this naturally tends to cook the outermost parts of the food item more quickly than the innermost parts. Secondly, the physical mechanism of microwave cooking causes moisture to migrate from the inside of the food item to its surface, thereby destroying any attempt to achieve a crispy finish to the outside. It is an object of the present invention to overcome these problems.
According to a present invention, there is provided a method of preparing a batter-coated food item for microwave cooking, comprising (in succession) coating said food item with a first layer of batter, frying said battered food item, coating said battered food item with a second layer of batter, frying said battered food item once again, and then freezing or chilling said food item.
Desirably, freezing or chilling of the food item is performed rapidly, for example by blast freezing.
The first and second coatings of the food item can be made using the same batter in each case, but it is preferred that different batters are used in order that the second coating can be of a composition suitable for achieving extra crispness in the finished product.
Using the above method, food items can be produced which, after microwave cooking, have an excellent crispy texture as good as that which can be achieved by other forms of cooking.
Embodiments of a method according to the present invention will now be described, by way of example only. In a first such embodiment, the method is used to produce battered fish, but is equally applicable to other battered food items.
Firstly, a raw fish (suitablytrimmedand gutted) is coated with a layer of batter having the following composition by weight: 100 parts flour 150 part water 10 parts cornflour 1.5 parts salt 1.0 parts dry mustard 1.0 parts baking powder 1.0 parts monosodium glutamate 1.0 parts emulsifier (oil) The battered fish is then deep-fried in oil at a temperature of around 1 80 C. Following this, the battered fish is removed from the oil and is instantly coated with a second layer of batter having the following composition by weight:: 122 parts flour 250 parts water 110 parts cornflour 3 parts salt 4 parts baking powder 4 parts acid phosphate (NaH2PO4) 2 parts dry mustard 2 parts monosodium glutamate 2 parts emulsifier (oil) The battered fish is then once again deep-fried in oil at a temperature of around 1 80 C. In each case, the actual frying time will be dependent upon the size of the fish and the volume of fish being fried, but is typically of the order of 4 to 6 minutes. Finally, the battered fish is removed from the oil, dried and rapidly frozen, preferably by means of a blast freezing process.
In another embodiment of the invention, the method is used to produce a savoury snack food product. Firstly, 600 parts by weight of raw potatoes are boiled and then mashed. To the mashed potato are added 140 parts by weight of grated cheese, 80 parts by weight of finely chopped onion, 110 parts by weight of instant potato powder and 130 parts by weight of corned beef. The resultant mix is then formed into layers (or used as a filling e.g. for canelloni rings) and chilled for 90 minutes.
Following this, the mix is cut into portions and is doubly coated with batter and fried in the same manner as described above in relation to the fish .
Coating with the second layer of batter should take place within 5 minutes of the initially fried product being removed from the oil. Finally, the product is rapidly frozen by means of a blast freezing process on open racks for about 90 minutes.
1. A method of preparing a batter-coated food item for microwave cooking, comprising (in succession) coating said food item with a first layer of batter, frying said battered food item, coating said battered food item with a second layer of batter, frying said battered food item once again, and then freezing or chilling said food item.
2. A method as claimed in claim 1, wherein the freezing or chilling of the food item is performed rapidly.
3. A method as claimed in claim 2, wherein the freezing or chilling of the food item is performed by a blast freezing process.
4. A method as claimed in claim 1,2 or 3, wherein the first and second coatings of the food item are made using batters of differing compositions.
5. A method as claimed in claim 4, wherein the batters used for the first and second coatings include flour and water, and the ratio of the proportions of flour water is less in the batter for the second coating than in the batter for the first coating.
6. A method as claimed in claim 5, wherein the batter for the first coating contains flour and water in the approximate relative proportions of 100:150, and the batter for the second coating contains flour and water in the approximate relative proportions of 122:250.
7. A method as claimed in claim 4,5 or 6, wherein the batters used for the first and second coatings include cornflour, and the ratio of the proportions of
**WARNING** end of DESC field may overlap start of CLMS **.

Claims (13)

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Preparation of foodstuffs for microwave cooking This invention relates to the preparation of a batter-coated food item (such as battered fish) for microwave cooking. For some time now, attempts have been made to produce food items such as battered fish which have a crispy outer texture after they have been cooked in a microwave oven. The problems associated with this are twofold. Firstly, any item cooked by means of microwaves is heated substantially uniformly throughout its volume; in other processes, heat is applied from outside and this naturally tends to cook the outermost parts of the food item more quickly than the innermost parts. Secondly, the physical mechanism of microwave cooking causes moisture to migrate from the inside of the food item to its surface, thereby destroying any attempt to achieve a crispy finish to the outside. It is an object of the present invention to overcome these problems. According to a present invention, there is provided a method of preparing a batter-coated food item for microwave cooking, comprising (in succession) coating said food item with a first layer of batter, frying said battered food item, coating said battered food item with a second layer of batter, frying said battered food item once again, and then freezing or chilling said food item. Desirably, freezing or chilling of the food item is performed rapidly, for example by blast freezing. The first and second coatings of the food item can be made using the same batter in each case, but it is preferred that different batters are used in order that the second coating can be of a composition suitable for achieving extra crispness in the finished product. Using the above method, food items can be produced which, after microwave cooking, have an excellent crispy texture as good as that which can be achieved by other forms of cooking. Embodiments of a method according to the present invention will now be described, by way of example only. In a first such embodiment, the method is used to produce battered fish, but is equally applicable to other battered food items. Firstly, a raw fish (suitablytrimmedand gutted) is coated with a layer of batter having the following composition by weight: 100 parts flour 150 part water 10 parts cornflour 1.5 parts salt 1.0 parts dry mustard 1.0 parts baking powder 1.0 parts monosodium glutamate 1.0 parts emulsifier (oil) The battered fish is then deep-fried in oil at a temperature of around 1 80 C. Following this, the battered fish is removed from the oil and is instantly coated with a second layer of batter having the following composition by weight:: 122 parts flour 250 parts water 110 parts cornflour 3 parts salt 4 parts baking powder 4 parts acid phosphate (NaH2PO4) 2 parts dry mustard 2 parts monosodium glutamate 2 parts emulsifier (oil) The battered fish is then once again deep-fried in oil at a temperature of around 1 80 C. In each case, the actual frying time will be dependent upon the size of the fish and the volume of fish being fried, but is typically of the order of 4 to 6 minutes. Finally, the battered fish is removed from the oil, dried and rapidly frozen, preferably by means of a blast freezing process. In another embodiment of the invention, the method is used to produce a savoury snack food product. Firstly, 600 parts by weight of raw potatoes are boiled and then mashed. To the mashed potato are added 140 parts by weight of grated cheese, 80 parts by weight of finely chopped onion, 110 parts by weight of instant potato powder and 130 parts by weight of corned beef. The resultant mix is then formed into layers (or used as a filling e.g. for canelloni rings) and chilled for 90 minutes. Following this, the mix is cut into portions and is doubly coated with batter and fried in the same manner as described above in relation to the fish . Coating with the second layer of batter should take place within 5 minutes of the initially fried product being removed from the oil. Finally, the product is rapidly frozen by means of a blast freezing process on open racks for about 90 minutes. CLAIMS
1. A method of preparing a batter-coated food item for microwave cooking, comprising (in succession) coating said food item with a first layer of batter, frying said battered food item, coating said battered food item with a second layer of batter, frying said battered food item once again, and then freezing or chilling said food item.
2. A method as claimed in claim 1, wherein the freezing or chilling of the food item is performed rapidly.
3. A method as claimed in claim 2, wherein the freezing or chilling of the food item is performed by a blast freezing process.
4. A method as claimed in claim 1,2 or 3, wherein the first and second coatings of the food item are made using batters of differing compositions.
5. A method as claimed in claim 4, wherein the batters used for the first and second coatings include flour and water, and the ratio of the proportions of flour water is less in the batter for the second coating than in the batter for the first coating.
6. A method as claimed in claim 5, wherein the batter for the first coating contains flour and water in the approximate relative proportions of 100:150, and the batter for the second coating contains flour and water in the approximate relative proportions of 122:250.
7. A method as claimed in claim 4,5 or 6, wherein the batters used for the first and second coatings include cornflour, and the ratio of the proportions of water to cornflouris less in the batterforthe second coating than in the batter for the first coating.
8. A method is claimed in claim 7, wherein the batterfor the first coating contains water and cornflour in the approximate relative proportions of 150:10, and the batter for the second coating contains water and cornflour in the approximate relative proportions of 250:110.
9. A method as claimed in any one of claims 4 to 8, wherein the batters used for the first and second coatings include flour and cornflour, and the ratio of the proportions of flour to cornflour is less in the batter for the second coating than in the batter for the first coating.
10. A method as claimed in claim 9, wherein the batter for the first coating contains flour and cornflour in the approximate relative proportions of 100:10, and the batter for the second coating contains flour and cornflour in the approximate relative proportions of 122:110.
11. A method as claimed in any preceding claim, wherein each of the frying operations is carried out at a temperature of approximately 180"C.
12. A method as claimed in any preceding claim, wherein the food item is fish.
13. Methods of preparing a batter-coated food item for microwave cooking, substantially as hereinbefore described.
GB08710269A 1986-05-09 1987-04-30 Preparation of foodstuffs for microwave cooking Withdrawn GB2189977A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB08710269A GB2189977A (en) 1986-05-09 1987-04-30 Preparation of foodstuffs for microwave cooking

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB868611392A GB8611392D0 (en) 1986-05-09 1986-05-09 Foodstuffs for microwave cooking
GB08710269A GB2189977A (en) 1986-05-09 1987-04-30 Preparation of foodstuffs for microwave cooking

Publications (2)

Publication Number Publication Date
GB8710269D0 GB8710269D0 (en) 1987-06-03
GB2189977A true GB2189977A (en) 1987-11-11

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Family Applications (1)

Application Number Title Priority Date Filing Date
GB08710269A Withdrawn GB2189977A (en) 1986-05-09 1987-04-30 Preparation of foodstuffs for microwave cooking

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0294434A1 (en) * 1986-12-15 1988-12-14 Griffith Laboratories U.S.A., Inc. Process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby
EP0803204A2 (en) * 1996-04-26 1997-10-29 Nutripac S.A. Dehydrated food products and processes
EP2258211A1 (en) * 2009-04-24 2010-12-08 Discovery Foods, LLC System and method for preparing microwavable fried food products

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0294434A1 (en) * 1986-12-15 1988-12-14 Griffith Laboratories U.S.A., Inc. Process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby
EP0294434A4 (en) * 1986-12-15 1989-10-04 Donald B Bernacchi Process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby.
EP0803204A2 (en) * 1996-04-26 1997-10-29 Nutripac S.A. Dehydrated food products and processes
EP0803204A3 (en) * 1996-04-26 1998-11-18 Nutripac S.A. Dehydrated food products and processes
EP2258211A1 (en) * 2009-04-24 2010-12-08 Discovery Foods, LLC System and method for preparing microwavable fried food products

Also Published As

Publication number Publication date
GB8710269D0 (en) 1987-06-03

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