CRISPING COMPOSITIONS AND PROCESSES FOR PREPARING CRISP, NON-PARFRIED, NON-FRIED DUSTED VEGETABLE PRODUCTS WITH ENHANCED CRISPNESS AND HAVING NO ADDED FAT
John F. Stevens;Naomi Muhlberg;Cheree L.B. Stevens
发明人:
John F. Stevens,Cheree L.B. Stevens,Naomi Muhlberg
申请号：
US14093864
公开号：
US20140154365A1
申请日:
2013.12.02
申请国别(地区):
US
年份:
2014
代理人:
摘要：
A method for producing a non-fried, and non-parfried dusted vegetable product that is therefore essentially devoid of any added fat constituting a “no fat” food label claim product with increased crispness that includes the following steps: providing a whole vegetable； cutting the whole vegetable into a plurality of vegetable substrates； contacting the plurality of vegetable substrates with water or a water-containing solution to form enriched vegetable substrates； dusting the water enriched vegetable substrates with a dry crispness enhancing composition configured to be dusted onto the surface of the water enriched vegetable substrates to form dusted vegetable substrates where the dry crispness enhancing composition includes an adhesion component and a texture enhancing component, pre-baking the dusted vegetable substrates in an oven to gelatinize the adhesion component onto the substrate surface while simultaneously cementing the particulates of the texture enhancing component within the adhesion component, and then freezing the product.
