JPS6037924A - Packed food and production thereof - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention generally relates to wrapped fast food products (e.g.
nveloped fast-food finger
product), and the method of manufacturing and cooking this food. In particular, the present invention provides a pizza-type wrapped fast-art food product 1 suitable for the taste of the general public as well as a conventional deep fryer.
The present invention relates to a method for producing pizza-type n-loaded fast food food that can be fully adapted to the equipment of a restaurant that absolutely has the equipment capacity.

BACKGROUND OF THE INVENTION In the United States, pizza-type foods are significantly more popular with consumers, even though they sell for more than hamburgers on a per unit basis. Traditional pizza consists of yeasted dough, generally rolled out into a disc, covered with cheese and tomato toppings, which is baked before eating.

Due to its immense popularity, traditional pizza has been applied to a wide variety of pizza-type foods, which consumers can obtain at both restaurants and supermarkets. For example, pizza food using French bread as a base (
No. 8,667,968), bread loaf pizza Quib food products (US Pat. No. 4,920,18..4) and multilayer pizza-type food products (US Pat. No. 4,283,481) are known. Furthermore, pizza suitable for cooking in a toaster (US Pat. Nos. 8,615,678 and 361,567) and pizza suitable for cooking in a microwave oven (US Pat. No. 4,288,424) are also known.

Many pizza foods are always eaten by 10 to 100 people after ordering.
It is suitable for restaurants where you can expect a 15 minute wait, but true fast food is believed to take between 25 and 90 seconds for a single transaction between the time an order is placed and it is served in front of the person. Not suitable for food restaurants. Thus, at the earliest, traditional pizza requires about 5 minutes to make in a regular oven (U.S. Pat. No. 4,867,248) or 2 minutes to reheat in the microwave after being baked normally. Not profitable as it cannot meet the requirements of a true fast food restaurant. Fast food restaurants are also avoiding serving traditional pizza foods. The reason for this is that when serving pizza, a large number of ovens are required to satisfy the significant volume of business, resulting in an inefficient use of limited floor space.

Furthermore, if the pizza is forced into a carton, the toppings tend to be lost and the food becomes messy. Also,
Traditional pizza is difficult to eat and stains the surrounding area, making it undesirable and impractical as a "fast food product."

In addition to the above-mentioned pizza food products and their production methods, fried sandwiches are also known. For example, U.S. Pat. No. 8,148,424 discloses a method for producing Fried+J Inch, which consists of a filling and a yeast-containing dough surrounding the filling. However, since this food uses dough containing yeast, an additional step is required to make the dough durable for frying before deep frying the food. Furthermore,
This food product has an opening in the dough through which the cooking medium can enter in order to thoroughly cook the contents to the center. Cooking medium and gravy from the contents (m
eat fryings) is a method of removing oil from the skin or contents by draining it from the inside of the sandwich before serving such food in front of the eater. We must avoid the loss.

Other fried sandwiches are known in which ground meat is embedded in a bun-like structure, in which the meat and bread are cooked simultaneously (US Pat. No. 24
No. 8247). A method for manufacturing a fried sandwich with holes in the bread for condiments is also disclosed in US Pat. No. 8,656,968.
The contents of the food and the grilled rice are brought into contact with each other to form a dough crust around both the contents and the grilled rice before frying. However, none of these foods are suitable for liquid fillings that can soak into bread-type doughs and make the food soggy.

In addition, Fried Dubai is also known, which is generally made from a dough for sulvestry called embanada and a pre-made filling (U.S. Pat. No. 4,171,880 + Rom.
Bauer, 1. S., and B'ecker, M.
, written by R1 (7) Joy of Cooking S
Bobbs-Merrill], Inc., 1975 1'r
he Gourmet Qbook % Volume 2 G
O11rnret Books, New York, 19
1969).

If pastry dough contains lard, shortening, oil or putter, and if the filling is watery, the inside of the crust is first coated with egg white, melted butter or An additional step of coating with flour is desired. This step also helps provide the contents while remaining extremely hot. Furthermore, these vestry-type doughs generally tend to flake off easily and fall apart when handled or eaten.

For the above additional durable making steps necessary to make fried sandwiches from yeast-containing dough and the above additional coating steps necessary to make fried sandwiches with a moist filling from pastry dough. Therefore, it is unrealistic to apply these foods to fast food restaurants.

Accordingly, there is a need for a delicious pizza-type fast art food product that is easily adapted to fast food restaurant equipment and that can be eaten without fuss.

From the foregoing, the object of the present invention is to provide a crying food that can be easily produced, transported, stored, cooked, and handled, and that can be eaten without blood pressure, that is, without making unnecessary movements. Our goal is to provide the following.

Another object of the invention is to provide services to major fast food franchise restaurant operations in general.

q ”, t (franchise restaura
The purpose of the present invention is to provide packaged foods that can prevent a potential price hike.

Yet another object of the present invention is to provide a flavored food product that can be sold in supermarkets as a frozen food product and is well suited for convenient cooking at home.

Yet another object of the present invention is to provide a packaged food product that, due to its physical characteristics before and after cooking, can be easily eaten by hand without messing up and can be described as a true first-art food product. be.

Yet another object of the present invention is to provide a method for producing packaged food products that is fully and comprehensively compatible with restaurant equipment having fryer equipment capabilities.

It is a further object of the present invention to provide a method for delivering prepackaged food products that are ready for consumption by the eater within a very short time after the eater orders. To provide a packaged food having a dough completely encasing. This dough consistency is made from a yeast-free dough made from flour, eggs and water.

As another example, the present invention further provides a packaged food product as described above in frozen form.

As yet another example of the present invention: (a) a step of preparing a filling and a large amount of dough, (b) a step of creating a colored structure by wrapping the filling with dough, and (C ) A method for producing the above-mentioned food is provided, which comprises a step of frying the encased structure in a deep pan.

The interaction between the constituent ingredients prevents most of the cooking oil from penetrating the dough from the outside and the filling from the inside, and this interaction also allows the dough to retain most of its shape during frying. You can get the food you want.

The packaged food product of the Detailed Description of the Invention is manufactured by first making the individual components of the food product: filling and dough.

As a first aspect of the food product of the invention, the filling can be any food product commonly used in sandwiches or pies, such as meat cheese, sauces, fruits and/or vegetables. If the filling is or contains meat, the meat must be pre-cooked and sliced or diced. If the content is a water-based sauce, the sauce needs to be thickened and the amount of water reduced.

Particularly suitable fillings are cheese or cheese and pizza sauce. The cheese can be hard cheese, soft cheese, any artificial and/or synthetic cheese or natural cheese, cow-J--'s, goat cheese, etc. The sauce can be any edible product made from artificial and/or synthetic or natural materials.

When cheese is used as a filling for pizza-type foods, such filling may include spices, herbs and condiments such as garlic, oregano, rosemary,
1 of cheese, such as a mixture of motuzzarella and chegu with mebouki, salt and koshiyo, and onions, etc.
Generally includes one or more species.

Particularly preferably, the cheese to be used is chopped very finely and mixed with other ingredients such as various knobs, stools and condiments, if any, to achieve a consistency or consistency suitable for the preparation of the food product. and any other ingredients desired in the sauce or filling, such as tomato sauce, pine mushrooms, pepperoni, etc.
) and other ingredients commonly associated with pizza-type foods. In addition, when cheese is chopped into small pieces, such cheese tends to have a stringy texture when eaten, similar to regular pizza cheese, which prevents the food from being commonly recognized as a regular pizza-type food. It will be done. Furthermore, providing finely shredded cheese allows for ease of volume control, transportation, storage, and product production, and can be frozen without agglomeration.

The flavor and proportion of the cheese can be varied depending on the desired purpose. Optional additional ingredients used to prepare conventional pizza toppings, such as pine mushrooms, peppers, sausages, peppers, etc., can be used as ingredients for the filling of the food products of the present invention.

Sauces can also be used as part of the flavor of the foods of the invention. The sauce can be any sauce and can be mixed with various herbs and ingredients and other seasonings as desired. Preferably, the sauce is a thick oil-based sauce obtained by preheating to render it relatively moisture-free. Such thickening prevents the contents from settling to the bottom of the food as it is being eaten.Additionally, thickening sauces prevent the dough from becoming soggy and also heats the contents thoroughly during cooking. A typical sauce is tomato puree (e.g., prog L/
y V (Progresso) ■, Bose (PO
pe) [F] or other commercially available foods).

Thick sauces, such as pizza sauces in a thick, gel-like and more viscous state together with cheese, spices and herbs commonly added as a filling, form the inner filling of the &stuffed food products of the present invention. The food of the present invention can be easily heated in a short period of time, the dough skin will not be damaged, the viscosity of the contents will be well maintained before heating, and the heat will be retained for a long time, making it convenient for the eater to eat. Increases the feeling of satisfaction and ease of eating.

Improved thick sauces, such as pizza sauces described above, also serve to effectively hold and heat other ingredients present in traditional pizza ingredients, such as pine mushrooms, pine mushrooms, etc. It also serves to coat the food product to impart the desired taste, texture, consistency and visual appeal commonly associated with food products such as pizza.

Sauces and harps can be used to flavor and also vary their proportions depending on the desired purpose.

A second aspect of the food product of the invention consists in a dough package formed from a yeast-free dough made from flour, eggs and water. More particularly, the dough packet is formed from a dough made in the ratio of about 2 to 8 cups of flour to about 1 to 8 eggs to about 6 to 10 tablespoons of water. More preferably, the dough packet is formed from a dough made from about 2 cups of flour, about 2 eggs, and about 8 tablespoons of water. Preferably, the water is cold. Salt can be added for flavor, but foods can also be made without salt. Preferably, it is based on dough and water. The flour can be any flour, such as marked or unmarked whole wheat flour.

Egg substitutes, ie other binders with similar functionality, can be used in their place to significantly lower the price per unit.

The color of the dough of the food product of the present invention can be completely sealed and have virtually no holes, and can be formed into any shape as long as the color can be molded. Round,
Oval, square, rectangular, polygonal or irregular shapes can be employed for the dough wrapper. The geometry of the dough wrapper is not limited as long as the dough wrapper can be shaped or formed around the filling. Examples of geometric shapes are shown in Figures 1a-IC.

The color of the dough can be created in any way, for example by placing the filling on top of the dough layer, folding one side of the dough over the filling, and making the entire folded side contact the other side of the dough layer. and make sure they fit perfectly. As shown in Figures 2a to 20, side A is placed on top of the contents C on side B, and parts 8a to 20 are
aC Fold it back until it is in the position shown in diagram. Or again,
Make a first dough layer of an appropriate shape and place the filling on top.
A second dough layer of corresponding shape is then placed snugly over the first dough layer so that the edges of the dough layers touch each other. Furthermore, it is possible to form a "pocket" or "cone" in the dough and fill it with the filling to finally produce the steeped food of the present invention. The food of the invention may also be processed by modifying the machine that makes the stuffed pasta food.

The internal structure of the dough carrying the filling can be provided with various baffles, walls and/or patterns in or on the dough. This type of structure is particularly suitable for the following reasons. That is, the presence of baffles, walls, or ridges on the internal surface of the dough, as the packaged food product of the present invention is generally stored under a heat lamp in an upright or tilted position after cooking and then eaten, ,
This is because it can prevent the contents from settling due to gravity to the bottom of the food during storage or when eating. As a result, the flavored food can maintain its original state from the time it is cooked until it is completely eaten, and the contents at the center are evenly distributed throughout, thereby increasing the taste evaluation of such food. These ridges, walls and/or ribs can also be created by embossing, stamping, stamping, etc. before filling the dough packet with the dough. Examples of such ridges or baffles b are shown in Figures 1a-1c.

In a preferred method of making packaged food products from the fillings and doughs described above, the layers of rectangular dough are formed, e.g.
Cut to cm (4 inches) wide and 24.1 cm (9 station inches) long. For a rectangular food product of this size, the filling may be, for example, % cup of cheese and 1 tablespoon of sauce, each placed on one side of each rectangle. Then fold this rectangle back and make the 4th a=
All edges are sealed under pressure, for example by tightening, as shown in Figure 4C.

The dough according to the invention, unlike other doughs, does not require brushing with egg whites, melted butter or flour to avoid swelling during storage and cooking.

Since the dough used in the present invention does not use yeast,
The dough that forms during cooking becomes crunchy on the outside (Ill), but the inside remains malleable although not viscous. Shows remarkable resistance to becoming greasy and greasy, and also does not deform.Rather,
The dough according to the invention hardens immediately upon contact with heated cooking oil and maintains the shape of the food product throughout the cooking process as well as throughout the meal. From this dough, a very practical container, a ready-to-eat container, can be made that can hold the heated contents. The cooked food can then be placed under a heat lamp commonly found in all Fast Art restaurants to extend the shelf life of the food by about 10 to 15 minutes. It should be noted that this time is the waiting time for selling at the peak sales time, that is, waiting until eating. Dough exhibits significant resistance to absorption, moisture penetration, or sopping, even though the temperature of the contents inside the package continues to be significantly elevated until the food is finished eating or while stored under a heat lamp. Continue to show.

Since the food product of the invention exhibits slight physical deformation, the cooked food product can be placed in containers standardized to the shape of the food product. This offers diners an authentic, first and unique, hand-to-eat, easy-to-eat pizza that, unlike traditional pizza, can be carried and eaten without touching the food or leaving it messy and wet. Food food can be provided.

Furthermore, the food of the invention does not require holes in the dough, ie, vents, for example, to allow air to pass through or heat the filling, or to allow oil to penetrate inside the food and come into contact with the filling. , and because of the ability to completely envelop the food, such food can be impregnated effortlessly into the heated oil of the cooking medium without the need for trained supervision. The food is fried in a deep fryer until the outside is fully browned or until a set timer is activated that signals the end of the cooking cycle. Appropriate cooking times depend on the size and combination of ingredients of the food, as well as the temperature of the food. In addition, such temperature is generally about 148.9"C ~
Approximately 218.8°C (approximately 300°F to approximately 425'F),
More preferably from about 176.7°C to about 190.6”C (
350°F to 375°F). Generally, for a rectangular food product of the dimensions and volumes described above,
When using heated oil at a temperature of 75°F, approximately 9θ
A cooking time of 145 seconds to about 145 seconds is suitable. Advantageously, the cooking process of the food products of the invention uses temperatures commonly used for deep frying and employed in restaurants, and more particularly in fast food chain establishments for making French fried potatoes or other food products. There is no need for modification and it can be fully adapted to any conventional fast food operation.

Since there are no holes or ventilation holes in the dough and the food is completely submerged, the contents will not leak out during cooking and will not contaminate the cooking oil in the frying pan and deteriorate the quality. It is also important to note that all doughs containing yeast lose their shape when placed in a soakable edible hot oil solution due to extensive expansion of the gases in the dough.

This deformation creates weak areas in the dough, and also causes loss of structural strength and inability to maintain its original state, generally leading to leakage of any contents within the food product.

This leakage renders the food unsuitable for commercial use.

In order to stabilize yeast-containing doughs and minimize the effects of their inherent problems, commercial additives such as combinations of sodium stearoyl lactylate, calcium sulfate and sodium sulfite are often used;
Such additives are also often used in home-baked pizza products, which are made by hand making the dough and adding sauce and toppings to it.

The unyeasted dough used in the present invention does not have any of the above-mentioned properties and does not need to be absolutely homogeneous in terms of strength, consistency and stability, and even if it is non-uniform it can be impregnated with hot oil. In other words, it will not tear even when exposed to the severe stress present in the deep frying process. Therefore, the dough used in the present invention does not require any preservatives, artificial additives, or any other materials necessary for its stable processing, storage, transportation, or cooking, although these may be added as required. can be used. These benefits of not including yeast include:
It is possible to feed this food to people who are restricted from eating foods other than the prescribed diet.

An eighth aspect of the invention is that the cooking process is easy and single step. There is no need to make the dough durable or to pre-bake the food. The food of the present invention can be heated, for example, from about 148.9°C until the outside of the food turns golden brown in appearance.
Effortless immersion in heated oil of about 300°F to about 425°F; such food is fully cooked within about +r o to about 145 seconds. It will be obvious to the person skilled in the art to use other methods of cooking the food products of the invention, such as baking means, the use of superheated steam, or a blast of cooking oil followed by a blast of hot air.

A fourth aspect of the invention is that the food product of the invention, in which the food product remains intact during cooking, can be accommodated in standard sized containers, such as cardboard containers conventionally used for French fried potatoes. This is something that can be done. Since the food of the present invention maintains its shape extremely well when fried in a deep pan, the desired shape and dimensions of the food after cooking can be predicted in advance, and a service container of a convenient size can be used. Furthermore, the food products of the invention can be made to fit standard containers available on the market today, making such containers economically satisfactory and improving the hygienic storage, marketing and transportation of the food products. and can be useful for advertising. Furthermore, the food products of the present invention can be designed to fit into sleeve-type containers, so that the food products can be easily transported, stored, sold and eaten without inconvenience, no mess, and no waste; Overall, this creates new marketing and merchandising for pizza sales.

Another aspect of the present invention is that the food product of the present invention prevents price gouging for a common staple of First Art's franchise restaurant operations; hamburgers. Hamburgers are dependent on the prices of wheat, grain, beef, etc., most of which are contracted outside the United States, requiring significant investment and complex inventory management. The food of the present invention is based on the above-mentioned 7 Lunchizers Control (fra
It is outside the controller's control and is not influenced by periodic factors. All the materials necessary to satisfy this plan are basically produced domestically.
It also historically resists unexpected changes in raw material prices or wedge investments in raw materials and inventory management of more complex and expensive fast food products such as hamburgers.

Further, as an example of the present invention, there is a frozen food according to the present invention. Such foods can be made as described above, then frozen and then distributed and cooked. Due to the special properties of the dough of the invention, the food products of the invention can be frozen and thawed without losing moisture from the contents. When cooking frozen food,
During cooking, some cooking oil is absorbed into the kneaded skin, so
Although it is preferable to thaw frozen foods before cooking, the foods of the present invention can be cooked directly without thawing with only a slightly longer cooking time. 'B' can then be transported and cooked to individual restaurants and other food outlets.
(Jiff is done.Furthermore, frozen food
It can be packaged and sold in the frozen food section of supermarkets for home use.

From the above, it is clear that there is a special pizza-type 7-first food food product and its preparation that significantly reduces the final cooking time required for a solid fast art food product, for example a pizza food product. . When the food product of the present invention is a pizza-type food product, each of the above aspects contributes to the significantly reduced cooking time achieved by the present invention and to the taste and texture of the food product, which is similar to conventional type pizzas. . In the present invention, pizza can be made into a true first art food product that is fully and comprehensively compatible with restaurant equipment having fryer equipment capabilities;
Approximately 90 minutes after the eater orders the food,
You can bring it in front of the person within seconds. in this way,
Pizza is a fast food product that can be easily and effortlessly eaten by the eater, as the waiting time for the eater can be significantly reduced, and the food can be eaten without worrying about staining or spilling the food. can actually be purchased.

Next, the present invention will be explained based on examples.

Example sauce The following materials were mixed in the proportions listed above: Canned tomato puree 75 inches 4 pieces (1 bond 12 oz) 1 teaspoon origano Mebouki 1 teaspoon Garlic powder 1% teaspoon Sugar 11A tablespoon Salt 1% teaspoon This mixture was simmered for 80 minutes until mushy.

Cheese Filling For the cheese filling, the following ingredients were used in the proportions listed below: 2 cups motuzzarella cheddar (sharp) 1 teaspoon garlic powder 1% origano 1% rosemary 1 teaspoon 1 teaspoon salt 1 teaspoon minced onion 1 teaspoon chopped onion In a cup-based food processor, onion and grated cheese were mixed, followed by other ingredients.

doe A dough was made using the following ingredients.

2 cups of flour 2 eggs 2 tablespoons of cold water Added salt (1 teaspoon) for flavor. The dough ingredients were mixed to make a medium soft dough. The dough was kneaded and rolled out to a J width of approximately 8.2 mm (approximately 8.2 mm (approx. % inches)) and then cut out into 6 rectangles 10.16 cm (4 inches) wide and 24-13 cm (9% inches) long. .

A cup of cheese contents, each as described above, and a tablespoon of sauce were placed on one side of each rectangular dough.

This rectangular dough cheese/sauce filling was then folded over and sealed by tightening all dough edges to create a pizza-type wrapper.

The food prepared as described above was heated to 190.6°C (875'F).
) was completely immersed in oil for 1 minute and 40 seconds.

A delicious pizza-type wrapped food was obtained.

[Brief explanation of drawings]

Figures 1a-ICj are plan views showing various geometries of the dough with integrally formed ridges or baffles; Figures 2a to 2C are plan views of each half of the dough corresponding to Figures 1a-IC; 8a to 80 are explanatory diagrams showing the folding method by placing the contents on the surface and showing folding lines, respectively.
Figures 4a-4Ci are plan views of the dough corresponding to Figures 3a-3C, respectively, with the edges of the folded dough tightened to seal the contents; UJ'lE's 1 hand, calligraphy (+"'i rock without Y5 correction) hand
Continued Amendment Written on July 9, 1980, Director General of the Patent Office, Gakudon Shiga1, Indication of the case, Patent Application No. 71893, filed in 19812, Name of the invention: Wrapped food and method for making the same Name: Abraham J.R. 2 other people4, 6 representatives, details of amendment (as attached)

Claims (1)

[Claims] L A packaged food f (consisting of a yeast-free dough containing flour, eggs and water, and (b) the contents wrapped in the dough packet;
This prevents the contents from penetrating the dough from the inside and allows the food to maintain most of its initial shape during cooking. Claim 1 wherein said yeast-free dough comprises in approximately the following proportions: about 2 to 8 cups of flour to about 1 to 8 eggs to about 6 to 10 tablespoons of water. Packaged foods listed in section. & The packaged food product of claim 1, wherein said yeast-free dough comprises the following ingredients in approximately the following proportions: about 2 cups of flour to about 2 eggs to about 8 tablespoons of water. 4. The colored food according to claim 1, wherein the top water is cold water. 5. The packaged food according to claim 1, wherein the dough is a water-based dough. & The flavored food according to claim 1, wherein the dough package is provided with means for preventing the contents from settling due to gravity when the food is maintained upright or tilted. 〃 The starving food according to claim 1, wherein the content is cheese content. & The packaged food according to claim 1, wherein the contents are cheese contents and pizza sauce. 9. The packaged food according to claim 8, wherein the pizza sauce is a rich oil-based sauce. 10. The packaged food according to claim 7.8 or 9, wherein the cheese filling is finely chopped. (L) The packaged food according to claim 1, wherein the food is a frozen packaged food. 1 person The above dough package is completely sealed,
The flavored food product according to claim 1, wherein said wrapper is substantially non-porous. 1 & The packaged food according to claim 1, wherein the content is a fruit-based content. A yeast-free dough containing flour, eggs and water;
In producing a packaged food consisting of the contents stuffed into the dough packet, (a) preparing the contents and a large amount of the yeast-free dough; (b) adding the contents to the dough; 1. A method for producing a packaged food product, comprising the step of creating a package structure formed in one piece by completely viewing the package. 1& The manufacturing method according to claim 14, wherein the making step includes the step of providing a means for preventing the contents in the packaged food from settling due to gravity. 16. The manufacturing method according to claim 14 or 15, wherein the manufacturing method further includes the step of: (0) cooking the packaged food. 17 Claim 1, wherein the content is cheese content
The manufacturing method according to item 4 or 15. 1 & Claim 1, wherein the content is cheese content
The manufacturing method described in Section 6. 19. The manufacturing method according to claim 14 or 15, wherein the contents are cheese contents and pizza sauce. 20. The manufacturing method according to claim 16, wherein the contents are cheese contents and pizza sauce. 2L The manufacturing method according to claim 19, wherein the pizza sauce is an oil-based thick Jv sauce. 21. The manufacturing method according to claim 20, wherein the pizza sauce is an oil-based thick sauce. 2 & Place the above dish (0) of the wrapped food in a deep pan at about 148.9”C to about 218.3°C (about 800”F to
The manufacturing method according to claim 16, which is carried out by frying for about 90 seconds to about 145 seconds in a sufficient amount of oil with a humidity of about 425" F.24. , Pour enough oil at a temperature of about 148.9°C (about 218.8°C - about 8006F - about 425°F) into a deep pan and heat for about 90 seconds to about 1 hour.
Claim 18 by frying for 45 seconds
Manufacturing method described in section. 25 Pour the above dish (C) of the wrapped food into a deep pan with enough oil at a temperature of about 148.9"C (about 218.8 degrees Celsius) (about 800 degrees Fahrenheit to about 425 degrees Fahrenheit) for about 90 seconds. ~about 1
Claim 20: by frying for 45 seconds
Manufacturing method described in section. 2a Place the above dish (0) of the wrapped food in a deep pan at about 148.9"C - about 218.8°C (about 800"F -
23. The method of claim 22, which is carried out by frying for about 90 seconds to about 145 seconds in sufficient oil at a humidity of about 425'F. 27. The manufacturing method according to claim 14 or 15, which further includes the step of freezing the packaged food after 1:Q. 2B After the above-mentioned forming process N+1)), further Claim 1 including the step of freezing the packaged food
The manufacturing method described in Section 7. 29. Claim 1 further includes a step of freezing the wrapped food after the making process W (b).
The manufacturing method according to item 9. 80. Claim 2 further includes a step of freezing the packaged food after the making process u(b).
The manufacturing method according to item 1.