| 摘要 |
1381614 Battered foods DCA FOOD INDUSTRIES Inc 16 Nov 1972 52864/72 Heading A2B Naked food pieces are wetted with a liquid, coated with a dry mixture of batter ingredients to form a continuous adherent film, and the thus coated pieces are treated with a liquid for such a time that the pieces absorb 50-150 wt%, based on the dry batter mixture, whereby a viscous, dripless, continuous adherent film of batter is formed directly on the pieces. The liquid may be water, whey, milk, fruit juices, and aqueous solutions or dispersions of salts, sugars, gums, cereal solids, proteinaceous extracts, flavourings, spices, and colours. The product .may-be fried to set the batter, or frozen. A second coating of batter may be applied in the same way. The dry batter mixture. comprises 3-45 wt% gelatinised starch, 28-97 wt% ungelatinised starch, 0-8 wt% leavening acid, 0-8 wt% sodium bicarbonate, 0-10 wt% salt and 0-8 wt% browning agent. Also present may be expanded gelatinised particles such as bread crumbs, beads of shortening, and insping agents such as modified starches and gums derived from algae. |
