Process for preparing storage stable, readily reconstituted frozen comestibles

Claim 1

A method for preparing storage stable, coated frozen comestibles which, when reconstituted by microwave cooking or by baking, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles, comprising the steps of: enrobing a comestible with a first coating comprising wheat flour and shortening blended with sufficient water to yield a batter or a dough of a consistency suitable for enrobing the comestible, and placing the enrobed comestible in a water bath maintained at from about 100° to 125° C. at a pressure range of about 0 to 15 psi for up to about 60 seconds; frying said comestible to set up said first coating without undercooking or overcooking said first coating; applying to said comestible a second coating chosen from the group consisting of a chemically leavened batter and a combination of a batter and a supplemental breading capable of yielding a crisp, porous coating upon reconstitution and frying a second time; and freezing the twice coated, twice fried product.

Claim 2

A method for preparing storage stable, coated frozen comestibles which, when reconstituted by microwave cooking or by baking, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles, comprising the steps of: enrobing a comestible with a first coating comprising wheat flour and shortening blended with sufficient water to yield a batter or a dough of a consistency suitable for enrobing the comestible, and placing the enrobed comestible in a water bath maintained at from about 100° to 125° C. at a pressure range of about 0 to 15 psi for up to about 60 seconds; frying said comestible to set up said first coating without undercooking or overcooking said first coating; applying to said comestible a second coating chosen from the group consisting of a chemically leavened batter and a combination of a batter and a supplemental breading capable of yielding a crisp, porous coating upon reconstitution and frying a second time; and freezing the twice coated, twice fried product.

Claim 18

A method for preparing storage stable coated frozen comestibles which, when reconstituted by microwave cooking or by baking, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles, comprising the steps of: enrobing a comestible with a first coating batter or dough comprising shortening, water and wheat flour, said wheat flour having the following characteristics, in percentages by weight: ______________________________________ Protein 9-14% (N × 5.7, 14% moisture basis) Ash 0.40-0.55% (14% moisture basis) Water absorption 56-65%; (Brabender Farinograph, American Association of Cereal Chemists Method 54-21) ______________________________________ placing the enrobed comestible in a water bath maintained at from about 100° to 125° C. at a pressure range of about 0 to 15 psi for up to about 60 seconds; immediately frying said comestible for about 30 seconds to 2 minutes at a temperature of about 177° to 216° C.; applying to said comestible a second coating chosen from the group consisting of chemically leavened batters and combinations of a batter and a supplemental breading; frying a second time; and, freezing the twice coated, twice fried product.

Claim 19

A method for preparing storage stable coated frozen comestibles which, when reconstituted by microwave cooking or by baking, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles, comprising the steps of: enrobing a comestible with a first coating batter or dough comprising shortening, water and wheat flour, said wheat flour having the following characteristics, in percentages by weight: ______________________________________ Protein 9-14% (N × 5.7, 14% moisture basis) Ash 0.40-0.55% (14% moisture basis) Water absorption 56-65%; (Brabender Farinograph, American Association of Cereal Chemists Method 54-21) ______________________________________ placing the enrobed comestible in a water bath maintained at from about 100° to 125° C. at a pressure range of about 0 to 15 psi for up to about 60 seconds; immediately frying said comestible for about 30 seconds to 2 minutes at a temperature of about 177° to 216° C.; applying to said comestible a second coating chosen from the group consisting of chemically leavened batters and combinations of a batter and a supplemental breading; frying a second time; and, freezing the twice coated, twice fried product.