Method for making improved fried, battered and breaded foods

摘要

PCT No. PCT/US93/01066 Sec. 371 Date Aug. 29, 1994 Sec. 102(e) Date Aug. 29, 1994 PCT Filed Feb. 5, 1993 PCT Pub. No. WO93/15619 PCT Pub. Date Aug. 19, 1993.A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled and shelf life of the frying medium is increased, in which a substrate having a moisture content over about 35% is battered and breaded, coated with a protein dispersion and heated to form a protein film.