Food products suitable for frying after rehydration and process for their production
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United States of America Patent
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-
Jan 22, 2002
Grant Date -
N/A
app pub date -
Mar 23, 2000
filing date -
Mar 30, 1999
priority date (Note) -
Expired
status (Latency Note)
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Abstract
Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 g/cm.sup.3. The composition essentially consists of 50-70% by weight grits, 5-25% by weight fat, 5-20% by weight coagulated protein in addition to salt, spices and other optional additives. The products are prepared by mixing the ingredients with a liquid to obtain a wet dough. The dough is portioned into the desired form and subject to thermal treatment at temperatures of 90-160.degree. C. followed by drying to a residual water content of 4-10% by weight.
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