METHOD FOR PREPARATION OF FOOD PRODUCT WITH HEAT-SENSITIVE CASING Russian patent published in 2012 - IPC A23G3/54 A23L1/36 

FIELD: food industry.

SUBSTANCE: invention relates to a method for preparation of a food product with heat-sensitive casing. The method involves the following successive stages: a) preliminary coating of the product central part with dough so that the said dough accounts for approximately 10-15 wt % of the preliminarily coated food product, b) preliminary frying of the said preliminarily coated food product until moisture content in the product central part is approximately 3 - 4 wt %, c) the product central part encapsulation into a heat-sensitive casing for preparation of a casing-coated food product and d) thermal treatment of the said coated central part of the product till moisture content in the product central part is less then approximately 3 wt %. The invention is aimed at production of a nut with a protein- or fruit-based casing without visible burring of the casing outer visible layer. In another aspect the product central part is sequentially coated with a heat-sensitive casing and a heat-insensitive casing and subjected to thermal treatment. In yet another aspect the product central part is coated with a heat-sensitive casing and then subjected to thermal treatment in the course of a two-stage process, the first stage proceeding at a higher temperature than the second one.

EFFECT: invention enables production of more wholesome and natural food products.

8 cl, 3 dwg