Abstract: A cooked filled cheese product comprises an unbattered processed cheese coating around a filling. The filled cheese product is unbattered and unbreaded and retains its shape and filing throughout cooking, freezing, and/or subsequent reheating prior to consumption. The method of making the cheese product comprises cold extrusion of the cheese and filling, followed by cooking without any batter or breading resulting in a fried product having substantially no oil uptake. The cooking step may comprise frying to produce a fried filled cheese product.

Abstract: A method for producing dual-textured frozen food products allows for the quick preparation of snack-sized frozen food products that maintain a crunchy exterior when heated for consumption within a microwave or an oven. The method uses increased total frying steps to fully fry the food product prior to freezing and packaging steps. By adding components such as alginate, calcium, carboxyl methyl cellulose, calcium dihydrogen diphosphate, and high amylose corn starch into the interior core, batter, and breading, and/or predust, moisture is better maintained within the interior. The resulting heated dual-textured food product has an exterior mimicking that of oil fried breaded food products despite its moist interior.

Abstract: A method for producing dual-textured frozen food products allows for the quick preparation of snack-sized frozen food products that maintain a crunchy exterior when heated for consumption within a microwave or an oven. The method uses increased total frying steps to fully fry the food product prior to freezing and packaging steps. By adding components such as alginate, calcium, carboxyl methyl cellulose, calcium dihydrogen diphosphate, and high amylose corn starch into the interior core, batter, and breading, and/or predust, moisture is better maintained within the interior. The resulting heated dual-textured food product has an exterior mimicking that of oil fried breaded food products despite its moist interior.