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| Number | Title | Issue Date |
| 4199603 | Production of coated frozen fish or other comestible Frozen food products, such as fish, poultry and vegetable frozen products, suitable for micro-wave or oven cooking, which when cooked resemble in taste, texture and appearance fat-fried products, are prepared by coating frozen portions of said products wi... | 04/22/1980 |
| 4188410 | Foam frying A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifiers can be added to the frying medium as part of a dry ... | 02/12/1980 |
| 4159349 | Pizza pie and pie making methods A cheese topping for a pizza pie comprises up to four geometrically congruent slices of pizza pie topping cheese. Each of these slices is dimensioned to extend from the center of the pie into the peripheral region of the pie shell and to extend along a po... | 06/26/1979 |
| 4112834 | Food processing apparatus An improved apparatus is provided for depositing pepperoni slices which may have a relatively high fat content and grated cheese on a series of pizza pie shells made of pastry. The apparatus includes a main conveyor which is continuously operated to seque... | 09/12/1978 |
| 4107338 | Batter mix containing floury starch of Fl2 Fl2 constitution A batter mix for covering food products, so that bread crumbs will adhere to the food product to form a coating, said mix comprising starch, derived from corn or other grains having the genetic composition fl1 fl1, and water. The sta... | 08/15/1978 |
| 4092435 | Shrimp product and process A new shrimp product resembling large, whole shrimp in appearance, taste, texture and mouthfeel, made by mixing peeled and decapitated small shrimp with lemon juice, sodium tripolyphosphate, monosodium glutamate, flaking, blending, extruding, and either b... | 05/30/1978 |
| 4068009 | Bread crumb coating composition and process A bread crumb coating composition which, when coated onto a batter-coated comestible and then baked, imparts the resultant comestible with the taste, texture and appearance of a fried comestible. The bread crumb coating composition comprises bread crumbs ... | 01/10/1978 |
| 3997673 | Method for preparing breading A method is provided for preparing a breading material suitable for use in coating various meat and vegetable products. A mixture including flour, yeast, whey together with various other materials is fed into an elongated treating chamber under pressure. ... | 12/14/1976 |
| 3982032 | Process for the production of rice crackers An improved process for the production of rice-crackers using rice as the main raw material in which the waste wash water used to initially wash the rice is continuously recirculated for further use in washing fresh raw rice material until the recirculate... | 09/21/1976 |
| 3976798 | Method for producing breaded vegetable shapes A method for producing breaded vegetable shapes such as onion rings, wherein the coating of the breaded ring is set quickly, as by flash frying, before freezing and without cooking appreciably the vegetable ring; and where the ring is made directly from o... | 08/24/1976 |
| 3975552 | Method of baking a pizza using micro-wave energy A pizza capable of being baked using micro-wave energy, i.e., in a micro-wave oven, while remaining crisp is prepared from a dough comprising: I. from about 75 percent to about 82 percent by weight flour, preferably a medium to weak strength bleached, low... | 08/17/1976 |
| 3966980 | Method of cooking and storing food in flexible bags A method of cooking foods in vacuum packages, in which the food is encased in a plastic pouch, the pouch is evacuated of air and sealed under high vacuum, the package is immersed in a thermostatically controlled hot water bath to cook the food, then quick... | 06/29/1976 |
| 3961087 | Process for preparing cooked rice A process for preparation of a cooked rice which has its grains joined together and a portion of its amylose and amylopectin modified by utilizing starch-complexing agents.... | 06/01/1976 |
| 3953611 | Shaped textured protein food product A shaped protein food product comprising edible textured protein particles bound together by heat-set 7S soybean protein isolate.... | 04/27/1976 |
| 3952110 | Dry mix for coating foods A dry mix for coating foods comprising a farinaceous ingredient and buffering agent is described. The mix which may also contain a spice ingredient as well as other edible ingredients is adapted for coating proteinaceous foods especially meats and particu... | 04/20/1976 |
| 3934052 | Method for manufacturing pastry A method for manufacturing a pastry composition is disclosed wherein sugar and fat are mixed with water, the mixture is boiled for a period of time sufficient to remove most of the moisture but to avoid charring or burning and then the boiled mixture is d... | 01/20/1976 |
