Baker et al., 1972 - Google Patents
Prebrowned Fried Chicken: 1. Evaluation of Cooking MethodsBaker et al., 1972
View PDF- Document ID
- 15684227997562613594
- Author
- Baker R
- Darfler J
- Vadehra D
- Publication year
- Publication venue
- Poultry Science
External Links
Snippet
Chicken for a prebrowned fried chicken product was soaked in phosphate (Kena) and/or salt for 16 hours, then fried, to evaluate the effect of marination solutions. This was followed by an evaluation of eight cooking methods. These methods included precooking by: steaming …
- 238000010411 cooking 0 title abstract description 37
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5468510A (en) | Low calorie meat products | |
| EP0155760B1 (en) | A method for coating food products and food coating compositions for carrying out said method | |
| CN101347225B (en) | Pickling preparation combination for freezing pre-fried meat foodstuff capable of being treated by microwave, method for preparing pre-fried meat food stuff and obtained product | |
| US3169069A (en) | Preparation of pre-cooked frozen poultry products | |
| Dreeling et al. | Effect of cooking method on sensory and instrumental texture attributes of low-fat beefburgers | |
| EP0355472B1 (en) | Marinating or pickling of meat | |
| Verma et al. | Utilization of chickpea flour in sausages | |
| Baker et al. | Prebrowned Fried Chicken: 1. Evaluation of Cooking Methods | |
| GB2039710A (en) | Cookable sliced meat products | |
| US5266339A (en) | Process for preparing batter-coated, heated food products | |
| Hale Jr et al. | Breaded fried chicken: Effects of precooking, batter composition, and temperature of parts before breading | |
| Baker et al. | Prebrowned Fried Chicken: 2. Evaluation of Predust Materials | |
| US5525362A (en) | Food product coated with an edible artificial skin forming composition | |
| EP0505412B1 (en) | Low calorie meat products and a process for preparing same | |
| NL7915019A (en) | NIBBLE ARTICLE AND METHOD FOR THE PREPARATION THEREOF. | |
| Campbell et al. | Properties of restructured pork patties as affected by cooking method, frozen storage and reheating method | |
| Baker et al. | Development and evaluation of chickenburger formulations and effect of beating time incorporating underutilized poultry meats | |
| Baker et al. | A pilot plant study of the effect of four cooking methods on acceptability and yields of prebrowned battered and breaded broiler parts | |
| JP3236847B2 (en) | Manufacturing method of fried food | |
| Dawson et al. | STABILITY AND ACCEPTABILITY OF PHOSPHATE‐TREATED AND PRECOOKED CHICKEN PIECES REHEATED WITH MICROWAVE ENERGY | |
| CA1063421A (en) | Dry mix for coating foods and process | |
| US20050238763A1 (en) | Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life | |
| AU622475B2 (en) | Crumb coating | |
| Smith et al. | Effects of a polyphosphate salt on eating quality of precooked-reheated and freshly cooked turkey roulades stored 4 and 8 weeks | |
| Proctor et al. | EFFECT OF WEIGHT, TEMPERATURE AND SKINNING OF BROILER DRUMSTICKS ON BATTER AND BREADING ADHESION 1 |