CA1174510A - Coated wiener product - Google Patents
Coated wiener productInfo
- Publication number
- CA1174510A CA1174510A CA000390878A CA390878A CA1174510A CA 1174510 A CA1174510 A CA 1174510A CA 000390878 A CA000390878 A CA 000390878A CA 390878 A CA390878 A CA 390878A CA 1174510 A CA1174510 A CA 1174510A
- Authority
- CA
- Canada
- Prior art keywords
- wiener
- coating
- segment
- bread crumbs
- food product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
THE ABSTRACT OF THE DISCLOSURE
This invention relates to a coated wiener product and method of making same. The wiener product comprises a wiener segment to which is adhered first a base of a flour/baking powder mixture (in a four to one ratio), and then, a coating of a lightly beaten egg mixture, and finally a complete coating of bread crumbs. The coated segment is deep fried until the coating becomes integral, crusty and crispy. This results in a novel form of wiener having a thin crispy coating and a pleasant and original taste.
This invention relates to a coated wiener product and method of making same. The wiener product comprises a wiener segment to which is adhered first a base of a flour/baking powder mixture (in a four to one ratio), and then, a coating of a lightly beaten egg mixture, and finally a complete coating of bread crumbs. The coated segment is deep fried until the coating becomes integral, crusty and crispy. This results in a novel form of wiener having a thin crispy coating and a pleasant and original taste.
Description
S~
BACKGROUND OF THE INVENTION
The present invention relates to a food product, and ~ore particularly relates to a deep fried wiener product having a crunchy bread crumb coating.
Food products comprising a wiener or sausage center with a bread or bread crumb jacket are known and have been described in previously issued patents. For example Canadian Patent No. 257,291 of Bilodeau issued January 12, 1926 describes a process of making sausages in which sausage meat is fed onto a layer of bread crumbs and rolled thereon to form a bread crumb coating, thereby eliminating the need for a skin content of the product. This patent does not however teach the combination of bread crumbs with other ingredients, or any treatment of the final product to provide an int~gral, crispy coating. Canadian Patent No. 244,610 of Plassmann issued ~lovember 18, 1924 describes a product in which chopped meat is enclosed within a shell of raised dough and then baked to provide an article of food somewhat similar to a sandwich. U.S. Patent No. 3,656,968 of Allen issued April 18, 1972 describes a product in which a wiener is similarly encased within a bun, but additionally a pocket is provided within the bun for receiving sauce or ketchup for the meat filling.
OCher patents of general background interest are Newland Canadian Patent No. 561,883 issued August 12, 1958 which describe~ a eood prodllct Ln which a coating of mashed potatoes is secured to a wiener or 6auHa~e core u~ing a ~hin batter which is Eirst applied to the 9urEace o~ the wiener and hardened thereon, and U~S, Patent No.
~7~5~
1,492,603 of Matson issued May 6, 1924 which describes a cooked sausage or wiener enclosed in a casing of raised, baked batter.
Thus, it can be seen that there are described in the prior art numerous variations of wieners or sausages or the like having a relatively thick starch jacket of bread or potatoes.
It is an object of the present invention to provide an original coated wiener food product having a differently pleasant taste and crispy texture.
SUMMARY OF THE INVRNTION
According to the present invention a wiener product is pro-vided which comprises a wiener segment to which is adhered over the entire surface area thereof first a base of a flour/baking powder .
mlxture~preferably in about a four to one ratio), and then, a coat-ing~of lightIy beaten egg mlxture, and finally a coating of bread crumbs. The coated segment is deep fried until the coating becomes integral, crusty and crispy, and is preferably eaten while still warm.
Also, according to the present invention there is provided a method of producing such a food product, which method comprises the steps of:
(a) dipping a wiener segment into a mixture of four part6 flour ~o one part baklng powder to coat it~
entlre surEace area;
(b) then dlpplng the segment to coat its entire surface area tn a lightly beaten egg mLxture;
.
, . ` ' ' ' , ' -~745~
(c) then coating the entire surface area of the segment with bread crumbs, and (d) then deep frying the segment until the coating becomes integral, crusty and crispy, the deep frying preferably taking place in odorless and tasteless cooking oil at about 350 F for no more than a~out one minute.
When deep fried to a golden brown, the wiener product Oaccording to the present invention has a differently pleasant taste and crispy and delicate texture. A preferred size and shape of wiener segment is about two and a half inches long and a quarter to one half inch in width or diameter. Such segments might be commercially produced in such size and shape or can be formed by i , cutting a regular-sized wiener laterally into half and cutting each half lengthwise into~four similar elongated segments.
EXAMPLE
A preferred method of preparing the wiener product according to the present invention will now be described.
Wiener segments of the desired shape are first formed.
While these segments may be of many different shapes and sizes, it has been found that suitable segments are formed by taking a regular five inch wiener and cutttng it laterally in half, and then taking th~ two halves and cutting them lengthwLse into four eqtlal strtps.
Wleners of all heee, all pork or part bee~ and part pork may be used.
One tablespoon baking powder i9 thoroughly mi~ed and ' .
~745~0 blended in a container with four tablespoons all purpose flour. In another container, two or three eggs are lightly beaten wlth a fork to blend the yolk and white without making the mixture frothy.
The wiener segments are dipped into the baking powder/flour mixture to coat the entire surface area of each and then dipped into the lightly beaten egg mixture, again to coat the entire surface area of each segment. Lastly they are dipped into "Grissol" (Trade Mark) bread crumbs to completely coat each segment. These bread crumbs may be regular or flavoured, depending upon the flavouring of the final product desired. (For instance cheese and onion flavoured "Grissol"
bread crumbs are available in the marketplace). Alternatively appropriate amounts of powdered cheddar cheese or onion salt might be added to the baking flour/baking powder mixture.
The coated wiener segments are then deep fried at about 350 F until golden brown. The cooklng tlme when deep frying the segments in this manner is no more than about sixty seconds. An odorless and tasteless cooking oil should be used. The coating becomes integral, crusty and crispy as a result of this cooking step, producing fingers of thinly coated wiener segments. The segments have a surprisingly different pleasant taste and crispy and deLicate texture, the crispiness thereof being an important and integral part of the novel taste and texture of the product according to the present Lnvention. They are easy to handle and eat, and are not ~reasy to the touch.
In experlmen~s conducted leadtng up to the invention in its present eorm, be~ore "~rLssol" ('rrflde Mark) bread crumbs were used in 117~S~ ~
the coating, materials such as Tea Bisque (Trade Mark), corn flakes, regular bread crumbs, corn meal and pancake batter were tried unsuccessflllly, the resultant coatings being either too hard, not hard enough or of an unpleasant taste.
The product according to the present invention may of course take different shapes and sizes (for instance the wiener might be divided into circular sections, perhaps one quarter inch in thickness). Such variations are intended to be within the scope of the present invention.
As a snack food especially appealing to children because of its taste, texture and ease of handling and because it is convenient for marketing through fast food outlets, tlle product of the present invention is extremely attractive. The present invention provides a unique and tasty method of serving wieners and provides a nourishing snack which can be eaten with the fingers or a fork. The product may of course be enjoyed with appropriate sauces or toppings. It may be frozen or refrigerated for easy storage and transportation.
Thus there has been provided according to the present invention a wiener product and method of making same that EulLy satisfies the objects, aims and advantages set forth above. While the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modificattons and variations will be appartent to those skilled in the nrt in light o~ the foregoing description. Accordin~ly, it ls intencled to embrace all such alternatLves, modification~ and variations as fall within the spirit and broad scope of the appended S~t) claims .
:
:
~.
~ :
:, . ., : ~ : : :
,
BACKGROUND OF THE INVENTION
The present invention relates to a food product, and ~ore particularly relates to a deep fried wiener product having a crunchy bread crumb coating.
Food products comprising a wiener or sausage center with a bread or bread crumb jacket are known and have been described in previously issued patents. For example Canadian Patent No. 257,291 of Bilodeau issued January 12, 1926 describes a process of making sausages in which sausage meat is fed onto a layer of bread crumbs and rolled thereon to form a bread crumb coating, thereby eliminating the need for a skin content of the product. This patent does not however teach the combination of bread crumbs with other ingredients, or any treatment of the final product to provide an int~gral, crispy coating. Canadian Patent No. 244,610 of Plassmann issued ~lovember 18, 1924 describes a product in which chopped meat is enclosed within a shell of raised dough and then baked to provide an article of food somewhat similar to a sandwich. U.S. Patent No. 3,656,968 of Allen issued April 18, 1972 describes a product in which a wiener is similarly encased within a bun, but additionally a pocket is provided within the bun for receiving sauce or ketchup for the meat filling.
OCher patents of general background interest are Newland Canadian Patent No. 561,883 issued August 12, 1958 which describe~ a eood prodllct Ln which a coating of mashed potatoes is secured to a wiener or 6auHa~e core u~ing a ~hin batter which is Eirst applied to the 9urEace o~ the wiener and hardened thereon, and U~S, Patent No.
~7~5~
1,492,603 of Matson issued May 6, 1924 which describes a cooked sausage or wiener enclosed in a casing of raised, baked batter.
Thus, it can be seen that there are described in the prior art numerous variations of wieners or sausages or the like having a relatively thick starch jacket of bread or potatoes.
It is an object of the present invention to provide an original coated wiener food product having a differently pleasant taste and crispy texture.
SUMMARY OF THE INVRNTION
According to the present invention a wiener product is pro-vided which comprises a wiener segment to which is adhered over the entire surface area thereof first a base of a flour/baking powder .
mlxture~preferably in about a four to one ratio), and then, a coat-ing~of lightIy beaten egg mlxture, and finally a coating of bread crumbs. The coated segment is deep fried until the coating becomes integral, crusty and crispy, and is preferably eaten while still warm.
Also, according to the present invention there is provided a method of producing such a food product, which method comprises the steps of:
(a) dipping a wiener segment into a mixture of four part6 flour ~o one part baklng powder to coat it~
entlre surEace area;
(b) then dlpplng the segment to coat its entire surface area tn a lightly beaten egg mLxture;
.
, . ` ' ' ' , ' -~745~
(c) then coating the entire surface area of the segment with bread crumbs, and (d) then deep frying the segment until the coating becomes integral, crusty and crispy, the deep frying preferably taking place in odorless and tasteless cooking oil at about 350 F for no more than a~out one minute.
When deep fried to a golden brown, the wiener product Oaccording to the present invention has a differently pleasant taste and crispy and delicate texture. A preferred size and shape of wiener segment is about two and a half inches long and a quarter to one half inch in width or diameter. Such segments might be commercially produced in such size and shape or can be formed by i , cutting a regular-sized wiener laterally into half and cutting each half lengthwise into~four similar elongated segments.
EXAMPLE
A preferred method of preparing the wiener product according to the present invention will now be described.
Wiener segments of the desired shape are first formed.
While these segments may be of many different shapes and sizes, it has been found that suitable segments are formed by taking a regular five inch wiener and cutttng it laterally in half, and then taking th~ two halves and cutting them lengthwLse into four eqtlal strtps.
Wleners of all heee, all pork or part bee~ and part pork may be used.
One tablespoon baking powder i9 thoroughly mi~ed and ' .
~745~0 blended in a container with four tablespoons all purpose flour. In another container, two or three eggs are lightly beaten wlth a fork to blend the yolk and white without making the mixture frothy.
The wiener segments are dipped into the baking powder/flour mixture to coat the entire surface area of each and then dipped into the lightly beaten egg mixture, again to coat the entire surface area of each segment. Lastly they are dipped into "Grissol" (Trade Mark) bread crumbs to completely coat each segment. These bread crumbs may be regular or flavoured, depending upon the flavouring of the final product desired. (For instance cheese and onion flavoured "Grissol"
bread crumbs are available in the marketplace). Alternatively appropriate amounts of powdered cheddar cheese or onion salt might be added to the baking flour/baking powder mixture.
The coated wiener segments are then deep fried at about 350 F until golden brown. The cooklng tlme when deep frying the segments in this manner is no more than about sixty seconds. An odorless and tasteless cooking oil should be used. The coating becomes integral, crusty and crispy as a result of this cooking step, producing fingers of thinly coated wiener segments. The segments have a surprisingly different pleasant taste and crispy and deLicate texture, the crispiness thereof being an important and integral part of the novel taste and texture of the product according to the present Lnvention. They are easy to handle and eat, and are not ~reasy to the touch.
In experlmen~s conducted leadtng up to the invention in its present eorm, be~ore "~rLssol" ('rrflde Mark) bread crumbs were used in 117~S~ ~
the coating, materials such as Tea Bisque (Trade Mark), corn flakes, regular bread crumbs, corn meal and pancake batter were tried unsuccessflllly, the resultant coatings being either too hard, not hard enough or of an unpleasant taste.
The product according to the present invention may of course take different shapes and sizes (for instance the wiener might be divided into circular sections, perhaps one quarter inch in thickness). Such variations are intended to be within the scope of the present invention.
As a snack food especially appealing to children because of its taste, texture and ease of handling and because it is convenient for marketing through fast food outlets, tlle product of the present invention is extremely attractive. The present invention provides a unique and tasty method of serving wieners and provides a nourishing snack which can be eaten with the fingers or a fork. The product may of course be enjoyed with appropriate sauces or toppings. It may be frozen or refrigerated for easy storage and transportation.
Thus there has been provided according to the present invention a wiener product and method of making same that EulLy satisfies the objects, aims and advantages set forth above. While the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modificattons and variations will be appartent to those skilled in the nrt in light o~ the foregoing description. Accordin~ly, it ls intencled to embrace all such alternatLves, modification~ and variations as fall within the spirit and broad scope of the appended S~t) claims .
:
:
~.
~ :
:, . ., : ~ : : :
,
Claims (9)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. An edible food product comprising a wiener segment to which is adhered, over the entire surface area thereof, first a base of a flour/baking powder mixture and then, a coating of lightly beaten egg mixture, and finally a coating of bread crumbs, the coated segment being deep fried until the coating becomes integral, crusty and crispy.
2. An edible food product according to claim 1 wherein the bread crumbs are "Grissol" (Trade Mark) bread crumbs.
3. A food product according to claim 1 or 2 wherein the wiener segments are elongated strips of about two and one half inches long and a quarter to one half inch in width or diameter.
4. A food product according to claim 1 or 2 wherein the flour and baking powder are mixed in a ratio of four parts flour to one part baking powder.
5. A food product according to claim 1 or 2 which has been deep fried until the coating becomes golden brown.
6. A method of producing a food product comprising the steps of:
(a) dipping a wiener segment into a mixture of four parts flour to one part baking powder to coat its entire surface area;
(b) then dipping the segment to coat its entire surface area in a lightly beaten egg mixture;
(c) then coating the entire surface area of the segment with bread crumbs; and (d) then deep frying the segment until the coating becomes integral, crusty and crispy.
(a) dipping a wiener segment into a mixture of four parts flour to one part baking powder to coat its entire surface area;
(b) then dipping the segment to coat its entire surface area in a lightly beaten egg mixture;
(c) then coating the entire surface area of the segment with bread crumbs; and (d) then deep frying the segment until the coating becomes integral, crusty and crispy.
7. A method according to claim 6 wherein the segments are about two and a half inches long and one quarter to one half inch wide.
8. A method according to claim 6 wherein the coating of bread crumbs is formed using "Grissol" (trade mark) bread crumbs.
9. A method according to claim 6 or 7 wherein the segments are deep fried in odorless and tasteless cooking oil at about 350°F for no more than about one minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000390878A CA1174510A (en) | 1981-11-25 | 1981-11-25 | Coated wiener product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000390878A CA1174510A (en) | 1981-11-25 | 1981-11-25 | Coated wiener product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1174510A true CA1174510A (en) | 1984-09-18 |
Family
ID=4121496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000390878A Expired CA1174510A (en) | 1981-11-25 | 1981-11-25 | Coated wiener product |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1174510A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0220748A2 (en) * | 1985-11-01 | 1987-05-06 | Karl-Heinz Rother | Meat roll |
-
1981
- 1981-11-25 CA CA000390878A patent/CA1174510A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0220748A2 (en) * | 1985-11-01 | 1987-05-06 | Karl-Heinz Rother | Meat roll |
| EP0220748A3 (en) * | 1985-11-01 | 1987-11-25 | Karl-Heinz Rother | Meat roll |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEC | Expiry (correction) | ||
| MKEX | Expiry |