A process for simulating the taste and texture of deep fat fried foods and products so obtained.

摘要

A process for simulating the taste and texture of freshly deep fat fried comestibles by heating frozen food products on a heat transferring apparatus. The heat transferring device has a plurality of open spaces and a minimum amount of contact with the frozen food products. When the frozen comestibles are heated in an oven on such a device, desired moisture content is obtained. The cooked comestibles are uniform in color and crust thickness similar to freshly deep fat fried food products.