An apparatus for coating a food product with a batter, includes a frame having a conveyor belt mounted on a rotatably driveable belt support member. The coating apparatus has a batter pump for pumping batter from a batter container towards an upper applicator positioned over the conveyor belt to form a stream of batter flow from the applicator to the conveyor belt to provide batter to an upper surface of the food product. The front roller is positioned at the food product entry section to provide a layer of batter on the conveyor belt at the entry section by a thrust on the batter towards the entry section by the front roller and/or the conveyor belt. The coating apparatus comprises a batter overflow device positioned at the entry section and is mounted between the transport run and the return run of the conveyor belt.

An apparatus for coating a food product with a batter, comprises a frame having a conveyor belt mounted on a rotatably driveable belt support member. The coating apparatus comprises a batter pump for pumping batter from a batter container towards an upper applicator positioned over the conveyor belt to form a stream of batter flow from the applicator means to the conveyor belt to provide batter to an upper surface of the food product. The front roller is positioned at the food product entry section to provide a layer of batter on the conveyor belt at the entry section by a thrust on the batter towards the entry section by the front roller and/or the conveyor belt. The coating apparatus comprises a batter overflow device positioned at the entry section and is mounted between the transport run and the return run of the conveyor belt.

Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a heat-moisture-treated wheat flour having a degree of gelatinization of 12.5 to 30% and having a viscosity of 1 to 10 Pas when the heat-moisture-treated wheat flour is added with 300% by mass of water based on the mass of the flour; and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride.

Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a grain flour and/or starch and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride and has a viscosity of 2 to 4.5 Pa.Math.s when the tempura batter mix is added with 100 to 200% by mass of water based on the mass of the mix.

A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.