Inventors:
James Long - Trophey Club TX, US
John Johnson - Arlington TX, US
International Classification:
A23B004/00
Abstract:
A method for preparing a low-carbohydrate food product that is pleasing in appearance, and tasty, providing both the look and feel of conventional fried food. The method uses a liquid coating to cause a powdered hard cheese with specific properties to adhere to the surface of a foodstuff. The hard cheese coated foodstuff is then cooked, by pan frying, or deep frying. Foodstuffs including meat, freshwater fish, seafood, poultry, cheese, low-carbohydrate vegetables, as well as soy-based and synthetic protein foods. Other low-carbohydrate foodstuffs may be used in this invention. A variety of hard cheeses, and other cheeses, as well as cheese products including imitation cheese may be used to coat the foodstuff before preparation. The resulting food product has a crunchy, golden brown exterior, and is very tasty, providing a delicious food with small or negligible amounts of carbohydrate.