PAR-FRIED PROCESS FOR BONELESS WHOLE MEAT MUSCLE

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专利权人:

William J. Smith

发明人:

William J. Smith,Eric Van Zyl

申请号：

US14477087

公开号：

US20160066602A1

申请日:

2014.09.04

申请国别(地区):

US

年份:

2016

代理人:

摘要：

A method of par frying boneless whole meat muscle including trimming boneless whole meat muscle, portioning the boneless whole meat muscle into portions that have a thickness from 0.25 to 1 inch, a width of 0.25-1.5 inches and length of 1-7 inches. The portions are marinated, dusted, battered and breaded. The portions may be par fried in oil at a temperature between 190-200° C. for 25-30 seconds. The portions may then undergo freezing and then may be reheated when desired.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/