Method of preparing food products
First Claim
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1. IN A METHOD FOR PREPARING A COOKED FOOD PRODUCT FROM FOOD PARTICLES, THE STEP OF PROVIDING A MOIST COOKING MEDIUM FOR SAID PARTICLES WHILE SIMULTANEOUSLY HOLDING SAID PARTICLES TOGETHER AND IN CONTACT WITH SAID COOKING MEDIUM, SAID STEP COMPRISING ADMIXING SAID FOOD PARTICLES, PRIOR TO COOKING, WITH FROM ABOUT 10% TO ABOUT 100% BY WEIGHT OF A FLUID AQUEOUS SOLUTION OF AN EDIBLE CELLULOSE GUM HAVING THE PROPERTY OF FORMING A THERMALLY REVERSIBLE GEL IN SOLUTION OF SUFFICIENT CONCENTRATION UPON AN INCREASE IN ATEMPERATURE.
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1 Claim
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1. IN A METHOD FOR PREPARING A COOKED FOOD PRODUCT FROM FOOD PARTICLES, THE STEP OF PROVIDING A MOIST COOKING MEDIUM FOR SAID PARTICLES WHILE SIMULTANEOUSLY HOLDING SAID PARTICLES TOGETHER AND IN CONTACT WITH SAID COOKING MEDIUM, SAID STEP COMPRISING ADMIXING SAID FOOD PARTICLES, PRIOR TO COOKING, WITH FROM ABOUT 10% TO ABOUT 100% BY WEIGHT OF A FLUID AQUEOUS SOLUTION OF AN EDIBLE CELLULOSE GUM HAVING THE PROPERTY OF FORMING A THERMALLY REVERSIBLE GEL IN SOLUTION OF SUFFICIENT CONCENTRATION UPON AN INCREASE IN ATEMPERATURE.
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Current AssigneeEugene J. Rivoche
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Original AssigneeEugene J. Rivoche
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InventorsRivoche, Eugene J.
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Application NumberUS03/633,534Time in Patent Office858 DaysField of SearchUS Class Current426/574CPC Class CodesA23L 13/422 Addition of natural plant h...A23L 13/52 Comminuted, emulsified or p...A23L 29/262 Cellulose; Derivatives ther...A23L 33/24 Cellulose or derivatives th...
