Apparatus for preparing an elongated edible product
Cholesterol free egg product
Coagulated egg-white foodstuffs Patent #: 4138507
ApplicationNo. 06/361411 filed on 03/24/1982
US Classes:426/89, SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL426/103, Sugar or carbohydrate containing426/293, Including surface coating with liquid or plastic426/305, Including subsequent specified treatment of coating426/438, Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.426/614, Poultry egg is basic ingredient426/657From animal
ExaminersPrimary: Yoncoskie, Robert A.
International ClassesA23L 1/00 (20060101)
A23J 3/00 (20060101)
A23L 1/32 (20060101)
A23L 1/322 (20060101)
AbstractA high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting the body to form slices, coating the exterior surface of the slices with a liquid batter mix containing starch as a principal ingredient, then breading and deep-fat frying the battered coagulum slices to seal their outer surfaces. By this process, water weeping of the slices during frozen storage, thawing and reheating is substantially prevented.
Field of SearchPoultry egg is basic ingredient
Including surface coating with liquid or plastic
Embedding, rolling or tumbling of particulate solid in core
Including subsequent specified treatment of coating
SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL
Sugar or carbohydrate containing
Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.