Food products suitable for frying after rehydration and process for their production

The invention relates to a process for the production of preshaped, rehydratable, dried food products suited for pan-frying and to such products. According to this process the varietally specific raw materials comprising 50-70% by weight grits, 5-25% by weight liquefied fat, 5-20% by weight coaguabl...

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Bibliographic Details
Main Authors KLUKOWSKI, HORST, VERMEIDEN, PETER
Format Patent
LanguageEnglish
French
German
Published 22.08.2001
Edition7
Subjects
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Summary:The invention relates to a process for the production of preshaped, rehydratable, dried food products suited for pan-frying and to such products. According to this process the varietally specific raw materials comprising 50-70% by weight grits, 5-25% by weight liquefied fat, 5-20% by weight coaguable protein, and a raising agent as well as salt, spices and other optional additives are mixed, whereafter with addition of a liquid a plastic sliceable wet dough is prepared by mixing and kneading, which wet dough is portioned and converted into the desired form of the products. These dough pieces are, to develop a protein framework, subjected to a thermal treatment at temperatures of 90-160 DEG C for 8-30 minutes and the dough pieces thus treated are then dried to a residual water content of 4-10% by weight.
Bibliography:Application Number: EP20000105348