Production of coated frozen fish or other comestible

Claim 2

A process for preparing coated comestibles of frozen portions of said comestibles which when cooked by micro-wave or oven cooking have a texture and appearance organoleptically similar or superior to that of conventional batter coated and breaded fat-fried such comestibles, comprising the steps of applying to the surface of frozen portions of such comestibles, in sufficient amount to enrobe the same, a thin film of an edible oil having uniformly and stably dispersed therein a solid, edible, moisture absorbing substance; said edible oil having a dilatometric profile such that it quickly becomes plastic in consistency at the temperature of the frozen comestible portions; and uniformly applying to the coated frozen portions a crisp, relatively dry particulate adapted to provide, on micro-wave or oven cooking, said desired texture and appearance.

Claim 3

The process of claim 1 wherein said edible oil has the following dilatometric profile ______________________________________ Temperature, Approximate °F. Solid-Fat Index ______________________________________ 50 5-20 70 2-10 ______________________________________ said thin film being applied by spraying.

Claim 4

The process of claim 2 wherein said edible oil has a solid-fat index at 98° F. not substantially greater than about 5.

Claim 5

The process of claim 3 wherein said frozen comestible portions are frozen fish.

Claim 6

The process of claim 4 wherein said moisture absorbing substance is pregelatinized waxy-maize starch.

Claim 7

The process of claim 5 wherein said particulate is toasted bread crumbs in finely divided irregularly shaped form.

Claim 8

The product prepared by any of the processes of claims 1-6.

Claim 9

A process for preparing a coated fish product of frozen fish portions which when cooked by micro-wave or oven cooking has a texture and appearance organoleptically similar or superior to that of a conventional batter coated and breaded fat-fried fish porduct, comprising the steps of spray applying to said frozen fish portions, in sufficient amount to enrobe such portions, a pre-coat comprising a partially hydrogenated vegetable oil and uniformly and stably dispersed therein about 3-5% stearine and a solid edible moisture absorbing substance, present in the proportion of about 15-25%, based on the weight of said pre-coat; the amount of said pre-coat being sufficient to form a thin film on the surface of said frozen fish portions; said vegetable oil having a dilatometric profile of ______________________________________ Temperature, Approximate °F. Solid-Fat Index ______________________________________ 0-15 30-50 50 5-20 70 2-10 98 7 max. 104 2-5; ______________________________________ then applying to said coated frozen portions a layer of crisp uniformly relatively dry toasted particulate adapted to provide, on micro-wave or oven cooking, said desired texture and appearance.

Claim 10

A process for preparing a coated fish product of frozen fish portions which when cooked by micro-wave or oven cooking has a texture and appearance organoleptically similar or superior to that of a conventional batter coated and breaded fat-fried fish porduct, comprising the steps of spray applying to said frozen fish portions, in sufficient amount to enrobe such portions, a pre-coat comprising a partially hydrogenated vegetable oil and uniformly and stably dispersed therein about 3-5% stearine and a solid edible moisture absorbing substance, present in the proportion of about 15-25%, based on the weight of said pre-coat; the amount of said pre-coat being sufficient to form a thin film on the surface of said frozen fish portions; said vegetable oil having a dilatometric profile of ______________________________________ Temperature, Approximate °F. Solid-Fat Index ______________________________________ 0-15 30-50 50 5-20 70 2-10 98 7 max. 104 2-5; ______________________________________ then applying to said coated frozen portions a layer of crisp uniformly relatively dry toasted particulate adapted to provide, on micro-wave or oven cooking, said desired texture and appearance.

Claim 11

The process of claim 8 wherein said moisture absorbing substance is pregelatinized waxy-maize starch.

Claim 12

The process of claim 9 wherein said particulate is toasted bread crumbs in finely divided irregularly shaped form.

Claim 13

The process of claim 10 wherein said edible oil has a viscosity of about 700-1,500 centipoises at 70° F. using a Brookfield Viscometer, No. 3 spindle, at 60 RPM.

Claim 14

The product prepared by any of the processes of claims 8-11.