Matthew S. Steffens;Roland Adden;Xiaodong Zhang;Britta Huebner
发明人:
Matthew S. Steffens,Roland Adden,Britta Huebner,Xiaodong Zhang
申请号：
US12781853
公开号：
US08999418B2
申请日:
2010.05.18
申请国别(地区):
US
年份:
2015
代理人:
摘要：
The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter； contacting a food with the batter to prepare a battered food； and frying the battered food.
