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Match Document Document Title
7494678 Method and apparatus for producing a doughnut  
A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and,...
7452560 Process for preparing a hand-held snack item, and the product thereof  
A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item,...
6805747 Apparatus for coating meat  
A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured...
6780449 Process for preparing vacuum tumbled food products  
Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an...
6753025 Method of making pizza  
A method of preparing a pizza is disclosed comprising the steps of forming a pizza shell, applying a predetermined quantity of pizza or tomato sauce to an upper surface of the pizza shell to form a...
6576279 Method for thermal processing and acidification of pasta products  
A method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method is described.
6468569 Frozen uncooked cinnamon roll that can attain the qualities of freshly prepared cinnamon roll when thawed and baked  
An improved frozen cinnamon roll can be produced using a specific improved recipe and a significantly improved process. The cinnamon roll product can be manufactured and sold in a frozen form to a...
6368645 Reheating tolerant icing composition  
An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low...
6352732 Method of preparing coated low-fat and fat free-snack food  
A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches −1 (8.66 cm −1 ) to about 40 inches −1 (15.75 cm −1 ), a...
6338863 Coated frozen confectionery article and method for making it  
An iced-confectionary article coated with a layer of cooked batter, in particular in the form of a popsicle. This article is prepared by dipping a precooled iced confection center, fitted with a...
6288179 Battered and battered/breaded foods with enhanced textural characteristics  
A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing sodium...
6274183 Rice composition for coating foods  
A food coating composition which is manufactured from so-called fragrant or scented rices, which are also known as "aromatic rices," and which derive their distinct aroma and flavor primarily from...
6270817 Crumb coating composition  
A crumb coating composition formed by agglomeration which includes (a) an insoluble powdered first protein at least 80% of which has a particle size of greater than 0.5 mm; and (b) a soluble second...
6265005 Coating composition for foods and method of improving texture of cooked foods  
A coating composition for foods includes starch and an effective amount of gum acacia to provide enhanced crunchiness and heat retention. A method of making crunchy food includes coating an edible...
6261613 Refrigerated and shelf-stable bakery dough products  
The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made...
6245370 Method for producing pizza  
A method for mechanically and automatically producing flat, round, dough and/or pizza bases without the use of baking tins for the dough bases and without using pre-prepared bases. Toppings and/or...
6217919 Process for the production of hollow baked confectionery  
A method of making a hollow baked confectionery comprising forming a dough of a biscuit or a cracker capable of being formed into a sheet into a double sheet, shaping the dough by cutting,...
6117463 Process for preparing battered foods  
The present invention provides a commercial process for preparing battered foods. The process produces a fully cooked food product coated with par-fry batter and includes the steps of: providing a...
6080439 Method of cooking and flavoring meat  
Within the present invention, a powder or "fines" is created from the targeted wood (i.e. mesquite, peach, hickory, apple). This powder is then sprinkled onto, or rubbed into, the meat (fish,...
5997924 Automated process for making pizza  
An automated self-service pizza process and system comprises a vending machine with self-contained cooking and processing equipment to rapidly prepare delicious pizza. The stand-alone unattended...
5976585 Method of making hot dog based food product and food product thereof  
A food product is provided and includes a hot dog having a generally elongate shape with a cylindrical midsection and first and second generally curved ends; and a plurality of cuts extending...
5965191 Processed fish flesh, fish flesh material using the same and method of preparing processed fish flesh  
The present invention has, as its object, a processed fish flesh having a high yield and a high nutritious value, showing a powerful heat binding characteristic and a resiliency, having a versatile...
5908648 Method of producing fully cooked and breaded bone-in poultry product  
Methods for producing a fully cooked and breaded bone-in poultry product, such as chicken, in which the steps of pre-dusting, batter, breading and par-frying are performed in advance of full...
5865890 Batter reclaimer system  
A reclaimer system is provided for collecting and recycling a viscous coating batter in a foods processing line, particularly such as in a production line for making batter coated French fry potato...
5858426 Meltable food product, method of use and method of making  
A meltable food product for applying seasonings to food, or serving as a sauce for food, is disclosed. The product is designed to apply seasonings to food when it melts, which occurs as the food is...
5846586 Composite shrimp product and process  
A seafood product, generally having the appearance of a single large shrimp, is made from two or more shrimp carcasses. A first of the shrimp carcasses has a throughhole formed in it and may have...
5804244 Spicy hot corn and method of making  
A new SPICY HOT CORN for providing a snack food. The inventive device includes red peppers, vinegar, salt garlic and chili powder cook with corn kernels to form a popcorn with a zesty flavor.
5780091 Multi layer spiral-shaped, dried pasta/sauce food composition and a method for making the spiral pasta/sauce combination  
A spiral wound instant pasta solid sauce composite noodle is disclosed which employs selected dusting agents and solid sauce interleaved within the spiral to insure unrolling of the spiral upon...
5759599 Method of flavoring and mechanically processing foods with polymer encapsulated flavor oils  
A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an...
5753286 Coated food and method of coating  
A food having an oil absorption and moisture transmission retarding, clear, crunchy coating and process for preparing is provided. The coating includes a predust adhered to the food and has at...
5718936 Process for preparing roasted nuts  
A process for preparing roasted nuts is presented. The process includes exposing raw nuts to a brine solution under conditions effective to provide a coating of salt on the nuts; applying to the...
5622742 Method of making stuffed pizzas and/or stuffed sandwiches  
A baking pan and method of use for baking plural stuffed pizzas and/or plural stuffed sandwiches therein. Each of the pizzas and/or sandwiches includes a dough shell and a stuffing within the...
5565227 Batter-like coating and method of making  
A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg...
5560944 Process for the industrial preparation of pizzeria pizzas  
This invention relates to a process for the industrial preparation of pizzeria pizzas. The process comprises the following stages: a) dough preparation, b) kneading, c) raising, d) portioning, e)...
5540944 Process of preparing a film-coated meat product  
A food, e.g. meat, is treated by coating an exterior surface of the food with a granular particulate composition of egg albumen, a milk protein and starch and then heating the coated food to at...
5527549 Method for making improved fried, battered and breaded foods  
A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled...
5523102 Method of improving the firmness of fish tissue  
The invention provides significantly firmer and more desirable end-product texture for soft tissue fish species, especially those affected by protease enzymes. Fresh or frozen fish fillets, steaks,...
5447739 Misted microwave pancakes  
A process and product for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is...
5433961 Continuous preparation of non-aggregated edible cores with crisp farinaceous coatings  
A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed...
5431938 Processing smaller shrimp to simulate larger frozen shrimp  
A composite seafood product is made by assembling smaller butterflied shrimp into composites of two to four shrimp, all but/one of which are tailless, resembling in appearance a single large...
5431937 Process for preparing oven-roasted food  
Fresh chicken quarters are needle injected with a marinade including juiciness and browning reaction-facilitators and smoke flavoring. The marinated quarters are dipped into an aqueous suspension...
5429831 Marinated meat and poultry products having a glazed coating and method for producing such products  
Poultry parts are exposed to a marinade so that the marinade is absorbed by the parts and the outer surface of the parts has an adhesive myosin protein binder disposed thereon. The parts are then...
5415883 Method for preparing pre-cooked meat  
Pre-cooked meats including poultry, seafood and red meats are disclosed which can be prepared by coating a meat with a liquid and dry marinade, cooking the coated meat at a temperature of about...
5384140 Process for preparing tender, juicy microwaveable meat  
In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a...
5380545 Coating mix and process for retaining moisture in comminuted meat products  
A dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus...
5356647 Method for reducing moisture loss in cooked meats  
The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the...
5266340 Process for preparing batter-coated, chilled food products  
The present invention uses a cold temperature activated batter composition to coat chilled portions of a food substrate. The latent cold temperature of the chilled food, which is preferably fish,...
5266339 Process for preparing batter-coated, heated food products  
A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the...
5262185 Chicken frying process  
Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are...
5256432 Method of making pizza with a pizza toppings disk  
A pizza toppings disk as well as a method of making a pizza toppings disk and a method of making a pizza using a toppings disk are disclosed. In accordance with the present invention a pizza...
Matches 1 - 50 out of 154 1 2 3 4 >