发明名称 |
Method of sandwiching soft and smooth fluid food as a flat shape with uniform thickness |
摘要 |
A method of sandwiching soft, smooth and fluid food between a top half and a bottom half of a bun includes, first, making the food with thermo-coagulable protein that solidifies due to heat is included in the food. The food is then formed into a flat shape having a uniform thickness and a size suitable for sandwiching between the top half and the bottom half of the bun. After applying a coating to the food, it is deep-fried while heating the coating to a light brown so that the food includes a smooth and fluid center portion and a film-like peripheral portion that is coagulated by the thermo-coagulable protein. The food thus deep-fried is sandwiched between the top half and the bottom half of the bun.
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申请公布号 |
US5955131(A) |
申请公布日期 |
1999.09.21 |
申请号 |
US19970778660 |
申请日期 |
1997.01.03 |
申请人 |
NIPPON SUISAN KAISHA, LTD. |
发明人 |
FUJITA, YOSHIYUKI;KAWASAKI, YUFUJI |
分类号 |
A21D13/00;A23L1/00;A23L1/39;A23L1/48;(IPC1-7):A21D13/00 |
主分类号 |
A21D13/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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