The invention relates to the deep-fried food, in particular in the use of hydrolyzed gluten in duster composition for deep fried food.

Various embodiments provide a method of frying. A method includes heating frying oil to a frying temperature and maintaining the frying oil at the frying temperature for a frying period. During the method no part of the oil exceeds 220° C. A system for using the method of frying includes a pot for holding a frying oil, a heating element for heating the frying oil, and a jacket surrounding the heating element. The jacket prevents direct contact between the frying oil and the heating element. The jacket is configured to uniformly distribute heat produced by the heating element within the pot such that the frying oil has less than 10 area % polymers at the end of heating and maintaining the frying oil at a frying temperature for a frying period.

Provided is a dusting flour composition which is useful for improving the adhesion between a food ingredient and batter and maintaining the texture of the coating of fried food products after cooking. The dusting flour composition contains 5 mass % or more of a modified wheat flour, in which a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1,000 mPa.Math.s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.

A flying system for flying a food product is disclosed having an endless conveyor system for cooking product in a bath of hot cooking oil. An upper conveyor belt of the conveyor system includes a plurality of protrusions on the surface that retains the food items with a lower conveyor belt. The protrusions may be formed by bars or rods that may be integrally formed with a fluid pervious surface forming the belt. Also, a process of cooking food items with an endless conveyor system.

An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.

Food preparation includes utilizing food immersion into low temperature cooking fluids, high temperature cooking fluids, or a combination of applications thereof. Foods are generally closely wrapped in vented, pliable, formidable outer skins. An example construction of such an outer skin is provided, as are examples of food preparation processes.

A fryer system includes a fryer and an oil storage assembly. The oil storage assembly includes a feed pipe coupled at a first end to a fry pot of the fryer and coupled at a second end to a pump assembly. The pump assembly includes a pump and a valve. The oil storage system further includes a storage pipe coupled at a first end to the pump assembly and coupled at a second end to a storage tank. The fryer system can perform an oil fill operation whereby the pump drives cooking oil from the storage tank to the fry pot and an oil drain operation whereby the pump drives cooking oil from the fry pot to the storage tank. A controller controls the oil fill and oil drain operations and transmits communications to a remote command center. The controller can also transmit communications to a driver display device.

A frozen food product comprising a first food product portion, a second food product portion and a third food product portion is disclosed. The first food product portion, a second food product portion and a third food product portion are configured such that the second food product portion is disposed intermediate the first food product portion and the third food product portion. In some embodiments, the frozen food product is frozen Ramen wherein the first food product portion is frozen soup broth, the second food product portion is a frozen noodle mass, and the third food product portion includes at least one or more toppings commonly found in Ramen. In some embodiments, the third food product portion is a composite layer that includes one or more toppings commonly found in Ramen that are embedded within frozen soup broth.

A battering process for providing a batted food product including the steps of coating a food product with a first predust, a first batter, a second predust, and a second batter to form an edible coating on the food product. Setting the edible coating on the food product in an oven before thermally processing the food product, misting the edible coating on the food product with water, and freezing and packing the food product to be reheated.

Embodiments herein relate to air-fried snack food products and related methods. In an embodiment, a method of preparing a reduced fat fried snack product is included. The method can include preparing discrete units of a snack product, par frying the snack product in an oil fryer, wherein par frying the snack product in the oil fryer reduces moisture in the snack product to approximately 2 to 8 weight percent, and frying the snack product in a centrifuge air fryer, wherein frying the snack product in the centrifuge air fryer reduces moisture in the snack product to 1.5 to 2.5 weight percent and reduces fat content of the snack product to 12 to 38 weight percent. Other embodiments are also included herein.