Traitement en cours

Veuillez attendre...

Paramétrages

Paramétrages

1. US20160374354 - APPARATUS AND METHOD OF SEASONING TACO SHELLS

Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

Claims

1. A method of seasoning a cooked food product comprising applying a non-aqueous liquid seasoning mixture onto a surface of a cooked food product, the seasoning mixture comprising at least 35% wt solids.
2. The method according to claim 1, wherein the fried food product comprises cooked corn masa.
3. The method according to any of the preceding claims, wherein the cooked food product is a taco shell.
4. The method according to any of the preceding claims, wherein the non-aqueous liquid seasoning mixture comprise at least 40% wt solids and has a viscosity of at least 1000 cps.
5. The method according to any of the preceding claims, wherein the applying step comprises spraying the non-aqueous liquid seasoning mixture onto a surface of a cooked food product with a spinning disc sprayer.
6. The method according to any of the preceding claims, wherein the applying step comprises spraying the non-aqueous liquid seasoning mixture, at a temperature in a range from 38 to 60 degrees centigrade, onto the surface of a cooked food product.
7. The method according to any of the preceding claims, further comprising frying the food product in frying oil before the applying step.
8. The method according to claims 7, wherein the non-aqueous liquid of the seasoning mixture is a same type of oil as the frying oil.
9. The method according to any of the preceding claims, wherein the applying step disposes from 1 to 3 grams of non-aqueous liquid seasoning mixture onto the surface of the food product.
10. The method according to any of the preceding claims, wherein the non-aqueous liquid seasoning mixture comprises particles having a size of at least 250 micrometers.
11. The method according to any of the preceding claims, wherein the non-aqueous liquid seasoning mixture comprises particles having a size of less than 30 micrometers.
12. The method according to any of the preceding claims, wherein the non-aqueous liquid of the seasoning mixture is a solid at a temperature of 27 degrees.
13. The method according to any of the preceding claims, wherein the non-aqueous liquid seasoning mixture comprises a range from 45 to 60% wt solids and has a viscosity of at least 1500 cps.
14. A fried food product formed by the method according to any of the preceding claims.
15. An apparatus for seasoning a cooked food product comprising:
a spinning disc spray chamber comprising a spinning disc sprayer and having a product zone configured to receive a non-aqueous liquid seasoning mixture from the spinning disc sprayer, the non-aqueous liquid seasoning mixture comprising at least 35% wt solids;
a food product conveyor for continuously moving a cooked food product through the product zone.
16. The apparatus according to claim 15, wherein the cooked food product is a corn masa taco shell.
17. The apparatus according to claim 15, further comprising a progressive cavity pump providing the non-aqueous liquid seasoning mixture to the spinning disc sprayer.