Coated stabilised microwave heated foods

摘要

A method of manufacture and a microwave or thermally cookable or reheatable food product comprises a substrate coated with an aqueous coating composition and a fine crumb to form a layer of fine crumb encasing the substrate. This is coated with a batter composition to form a batter coating and optionally a layer of outer crumb. Application of the aqueous coating allows formation of a complete coating on the substrate allowing adhesion of the fine crumb to the entire surface forming an integral shell of the fine crumb.

主权项

1. A method of manufacture of a microwave or thermally cookable or reheatable food product, the method comprising the steps of:
applying a coating of an aqueous coating composition to a substrate comprising pieces of a food selected from the group consisting of poultry, fish, red meat, vegetable, fruit and dairy food; wherein the aqueous coating composition comprises water and 0.1 to 5% of a mixture consisting of by dry weight:cellulose gum15-35%modified starch15-50%hydrocolloid 20-30%,wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereofegg albumin10-20% wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the coating composition does not contain any substantial amount of polydextrose; applying a first coating of fine crumb to the aqueous coating to form a layer of fine crumb encasing the coated substrate; and applying a batter composition to the first coating of fine crumb encasing the coated substrate to form a batter coating.