| 摘要 |
A process for the preparation of batter-coated food products, comprises treating the at least partially fried batter-coated product with super-heated steam or hot gas and/or vapour, preferably for a period between 10 sec to 4 min at a temperature between 180 to 230{C. The super-heated steam, hot gas or the vapour is preferably caused to flow over the food product at a velocity of at least 8 m/sec by using one or more fans and the super-heated steam may be formed by drawing steam through a heat exchanger. Preferably the food product is par-fried for a period between 10 seconds to 1 min at a temperature between 150 to 210{C. The final food product is preferably frozen or chilled and the coating may be embossed and preferably has a fat content of not more than 28% by weight of the coating. Apparatus for this process comprises one or more conveyors 2,7 for assisting the passage of the products through batter applicators 1,4, breader 3, fryer 5, air/steam treatment unit 6 and preferably a freezer 8. The food product may be meat, fish or vegetables but preferably chicken or fish and the hot gas may be air and the vapour may be steam. |
