Abstract: A method for application of grated cheese to pizza shells is provided including feeding of cheese to a grating station, intermittent grating of the cheese to produce a predetermined quantity of grated cheese particles in a selected pattern and permitting the particles to freely drop, receiving the grated particles in a plane in the pattern as dropped and then discharging the particles from that plane, along a fixed line while transporting a pizza shell relative to the fixed discharge line in a direction perpendicular thereto to thereby collect the particles in the same specific pattern on the pizza shell. This method enables forming of the particles at a stationary point and to then place those particles in the same pattern on a pizza shell which is continuously moving.

Abstract: A bread crumb composition is provided which adheres to a moistened comestible during coating and cooking without the necessity of batter coating the comestible. The composition comprises bread crumbs having a particle size wherein at least a majority of the crumbs are retained on a 20 mesh U.S. Standard Screen after passing through a 5 mesh U.S. Standard Screen, and an adhesive, the adhesive having been applied to and adhering to the surface of the crumbs. The adhesive contains a protein at a level of at least about 1% by weight of the crumbs and optionally may also contain a starch and/or a gum.

Abstract: Disclosed is an improvement in a process for preparing a puffed ready-to-eat cereal product from rice. Nato rice typically sticks and clumps during processing. The present invention reduces this problem. In a preferred embodiment, milled rice is admixed with spray dried torula yeast which has been cultured in ethanol, prior to cooking the rice in a sugar solution, and drying, tempering, bumping, puffing and toasting.

Abstract: A baked coated comestible with the taste, texture and appearance of a fried coated comestible is prepared by coating a moistened comestible with a dry coating composition which comprises a farinaceous material containing bread crumbs and a flour, a binding agent containing a starch and a dextrin, and flavoring and coloring, followed by baking the coated comestible on a surface coated with a minimal amount of oil or fat.

Abstract: A dry coating composition is employed to coat a moistened fowl which upon being baked imparts the resultant fowl with a crisp, uniform and adherent coating which has the taste, texture and appearance of a fried coated fowl. The dry coating composition comprises bulking agents containing crumbs or fines and a flour, a protein and a binding agent containing a starch and/or a dextrin. The flour and a portion of the binding agent and the protein are mixed together and hydrated, followed by drying the mixture to form a coating premix which is part of the dry coating composition.

Abstract: A method for preparing fowl for eating which comprises preliminarily effecting a series of spaced incisions upon the fowl which approximate, but do not extend to, the underlying bone; rubbing into the meat of the fowl, as well as the incisions, salt and then lime juice. A marinade comprising garlic, ginger, yogourt, cooking oil, salt, chili powder, and food coloring is then applied to the fowl and within the aforesaid incisions. A period of refrigeration is then accorded the fowl for conducing to absorption of the marinade and after such period the fowl is allowed to return to room temperature. Thereupon the same is subjected to an oven preheated to a temperature of approximately 800.degree. F. for a predetermined period of time and subsequently after removal has applied thereto a spice preparation.

Abstract: Frozen food products, such as fish, poultry and vegetable frozen products, suitable for micro-wave or oven cooking, which when cooked resemble in taste, texture and appearance fat-fried products, are prepared by coating frozen portions of said products with an edible oil containing a moisture absorbing substance such as pregelatinized starch, and then applying to the coated portions finely divided hygroscopic, crisp particulate, such as toasted bakery, cereal or carbohydrate particulate, capable on cooking of giving the appearance of a fat-fried product. The dilatometric profile of the edible oil is critical, and is such that the oil is fluid at room temperature but has a plastic consistency at the temperature of the frozen portions.

Abstract: A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifiers can be added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.

Abstract: A cheese topping for a pizza pie comprises up to four geometrically congruent slices of pizza pie topping cheese. Each of these slices is dimensioned to extend from the center of the pie into the peripheral region of the pie shell and to extend along a portion of that peripheral region corresponding to the length of that peripheral region divided by the number of the up to four slices. The slices are further dimensioned jointly to cover the food items on the pizza shell and extend along and into its peripheral region in one layer composed of the slices when contiguously arranged on the food items. Each of slices is provided with several apertures through which vapor and juice can rise from the food items on the pizza shell. The apertured slices are contiguously arranged on the food items to form the mentioned one layer covering the food items and extending into the peripheral region of the pie shell.

Abstract: A batter mix for covering food products, so that bread crumbs will adhere to the food product to form a coating, said mix comprising starch, derived from corn or other grains having the genetic composition fl.sub.1 fl.sub.1, and water. The starch in the batter mix may also have been treated with mild oxidizing agents.

Abstract: A new shrimp product resembling large, whole shrimp in appearance, taste, texture and mouthfeel, made by mixing peeled and decapitated small shrimp with lemon juice, sodium tripolyphosphate, monosodium glutamate, flaking, blending, extruding, and either battering, breading, partially frying and quick freezing or boiling and quick freezing, with no binder or filler added in either case.

Abstract: A bread crumb coating composition which, when coated onto a batter-coated comestible and then baked, imparts the resultant comestible with the taste, texture and appearance of a fried comestible. The bread crumb coating composition comprises bread crumbs consisting essentially of wheat flour, yeast and salt and having an elongated, porous and striated shape and structure, and a particle size wherein at least a majority of the crumbs by weight are retained on a USS 20 mesh screen after passing a USS 5 mesh screen, but not more than 10% of the crumbs by weight are retained on a USS 5 mesh screen. The bread crumbs are uniformly browned, and have an edible oil applied onto their surface.

Abstract: A method is provided for preparing a breading material suitable for use in coating various meat and vegetable products. A mixture including flour, yeast, whey together with various other materials is fed into an elongated treating chamber under pressure. The chamber has an inlet at one end and an outlet at the other end. A flow of hot gaseous fluid from the direction of the inlet propels the mixture through the elongated chamber and out of the outlet.

Abstract: An improved process for the production of rice-crackers using rice as the main raw material in which the waste wash water used to initially wash the rice is continuously recirculated for further use in washing fresh raw rice material until the recirculated wash water reaches a contaminate concentration in terms of chemical oxygen demand of up to about 40,000 ppm.

Abstract: A method for producing breaded vegetable shapes such as onion rings, wherein the coating of the breaded ring is set quickly, as by flash frying, before freezing and without cooking appreciably the vegetable ring; and where the ring is made directly from onion slices, the breading is provided in two layers; an interior layer of viscous batter with fine mesh breading, and an outer layer of relatively less viscous batter with relatively coarse mesh breading.

Abstract: A pizza capable of being baked using micro-wave energy, i.e., in a micro-wave oven, while remaining crisp is prepared from a dough comprising:I. from about 75 percent to about 82 percent by weight flour, preferably a medium to weak strength bleached, low gluten flour;Ii. up to about 5 percent by weight shortening, animal or vegetable shortening; andIii. from about 18 percent to about 25 percent by weight moisture.In preparing the pizza, a dough of the above composition is shaped into the shape of a pizza crust and thereafter dried in a convection or micro-wave oven to a moisture content of from about 3 percent to about 8 percent by weight. After the addition of pizza toppings, i.e., sauce and cheese and any additional ingredients, to the dried crust, the dried crust and pizza toppings can be baked in a micro-wave oven using micro-wave energy, the crust remaining crisp throughout the baking.The pizza can be baked in the micro-wave oven either packaged or unpackaged and can be baked either frozen or unfrozen.

Abstract: A method of cooking foods in vacuum packages, in which the food is encased in a plastic pouch, the pouch is evacuated of air and sealed under high vacuum, the package is immersed in a thermostatically controlled hot water bath to cook the food, then quick chilled and stored at 28.degree.-32.degree.F.

Abstract: A process for preparation of a cooked rice which has its grains joined together and a portion of its amylose and amylopectin modified by utilizing starch-complexing agents.

Abstract: A shaped protein food product comprising edible textured protein particles bound together by heat-set 7S soybean protein isolate.

Abstract: A dry mix for coating foods comprising a farinaceous ingredient and buffering agent is described. The mix which may also contain a spice ingredient as well as other edible ingredients is adapted for coating proteinaceous foods especially meats and particularly pork such that, upon roasting or baking, improved and uniform texture and juiciness in the foods are obtained.

Abstract: A method for manufacturing a pastry composition is disclosed wherein sugar and fat are mixed with water, the mixture is boiled for a period of time sufficient to remove most of the moisture but to avoid charring or burning and then the boiled mixture is dried to produce a pastry composition which may be directly baked without the addition of any liquid.