CULINARY TREATMENT MEANS FOR COATING AND FRYING FOOD PRODUCT AND METHOD OF PREPARING SAID CULINARY TREATMENT AGENT Russian patent published in 2019 - IPC A21D10/00 A23D7/05 A23D7/01 A23L5/10 

FIELD: food industry.

SUBSTANCE: invention relates to a long-term culinary treatment agent for coating and frying a food product in a single step. Culinary treatment agent contains 25–40 wt. % of oil, 35–65 wt. % of water, 10–25 wt. % of flour and/or starch and emulsifier, wherein oil and water are in form of an emulsion, oil is in a liquid state at room temperature at 25 °C. Invention relates to a method for preparing a long-term culinary treatment agent, comprising the steps of: a) dissolving the emulsifier in oil and mixing with water to form an emulsion; b) mixing flour and/or starch with water; c) mixing oil and emulsifier into mixture from step b) to form mixture; d) pasteurisation of mixture from step c) at temperature of at least 65 °C, preferably at least 75 °C, more preferably at least 80 °C; e) mixing the emulsion from step a) with the pasteurized mixture from step d) and filling the package container with the produced preparation agent. Invention relates to a method for coating and frying a food product into a single action, as well as to use of said culinary treatment agent, wherein the food product is brought into contact with the culinary treatment means and heated together with it in a pan or on a heated surface. Invention ensures good binding of the product to the surface of the food product after the product is directly fried in a pan or on a heated surface, imparting to them an attractive crispy coating. No additional oil or fat for frying is added to the food product.

EFFECT: frying and oil spillage are reduced during frying.

15 cl, 3 dwg, 6 tbl, 8 ex