FOOD PRODUCTS SUITABLE FOR FRYING AFTER REHYDRATION AND METHOD FOR PRODUCING THE SAME Russian patent published in 2004 - IPC

FIELD: method and equipment for frying of preliminarily formed rehydrated dried food products.

SUBSTANCE: method involves mixing different concrete kinds of basic raw materials including 50-70 wt% of groats, 5-25 wt% of liquefied fat, 5-20 wt% of coagulable protein and 2-5 wt% of loosener, and further including salt, spices and other additives; preparing plastic wet dough, which may be cut into pieces by adding liquid, mixing components and kneading; dividing wet dough into portions and forming doughs of desired shape; providing thermal processing of doughs at temperature of 90-160⁰C for 8-30 min to impart protein structural carcass thereto; drying doughs to residual moisture content of 4-10 wt%. Preliminarily formed rehydrated dried food products are obtained by above method. Method allows nutritive properties of food products to be kept despite having been subjected to thermal processing.

EFFECT: provision for obtaining of food products suitable for frying in frying pan, easily dried and readily rehydrated in cold or slightly heated water while shape of products is kept despite increased volume, and nutritive properties of products are also kept.

13 cl, 5 ex