VAN DER KOLK, BIANCA,范德科尔克 比安卡,范德科爾克 比安卡,MICHIELS, WILHELMUS JOHANNES GERARDUS,米希尔斯 威廉谬思 约翰内斯 杰拉杜斯,米希爾斯 威廉謬思 約翰內斯 杰拉杜斯
申请号：
TW103140795
公开号：
TW201618677A
申请日:
2014.11.25
申请国别(地区):
TW
年份:
2016
代理人:
摘要：
A method of producing a frozen microwaveable, coated food product, comprising the steps of providing pieces of mozzarella cheese, the pieces having a maximum dimension of 1 cm mixing the pieces of cheese with a stabilising composition comprising: protein component 1-20% modified starch 16-35% polydextrose 30-55% gelling agent 1-10% cellulose gum 5-25% wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100% water wherein the protein component, starch, polydextrose and gelling agent are added as solid phase ingredients to the cheese with mixing, followed by addition of a solution comprising: cellulose gum, and water the method further comprising the subsequent steps of: mixing to form a homogenous cheese dough forming the dough into portions freezing the portions and maintaining the frozen portions for at least eight hours applying a pre-coating to the frozen portions to produce precoated portions applying a batter coating to the pre-coated portions to produce batter coated portions applying one or more layers of crumb to the batter coated portions to provide a crumb coated portion frying the crumb coated portions to produce fried portions and cryogenically freezing the fried portions.一種生產一冷凍的、可微波的塗層食品的方法,此方法包含以下步驟; 提供馬蘇里拉乳酪片,該馬蘇里拉乳酪片具有之最大尺寸為1 cm; 將乳酪片與穩定組成物混合,該穩定組成物包含: 蛋白質成分 1-20% 修飾澱粉 16-35% 聚葡萄糖 30-55% 膠凝劑 1-10% 纖維素膠 5-25%, 其中該成分的百分率係依據乾重,並且係選自所引用對於總量100%的範圍; 水; 其中該蛋白質成分、澱粉、聚葡萄糖與膠凝劑係以
