SAIYAD SALAHUDDIN AHMAD, L.AC.
Acupuncture at T I Blvd, Dallas, TX
License number
Texas AC00653
Category
Acupuncture
Type
Acupuncturist
Address
Address
13520 T I Blvd SUITE 110, Dallas, TX 75243
Phone
(214) 718-7646
(972) 671-1158 (Fax)
(972) 671-1158 (Fax)
Personal information
See more information about SAIYAD SALAHUDDIN AHMAD at radaris.comName
Address
Phone
3110 Noble Ln, Garland, TX 75044
6012 Toledo St, Plano, TX 75094
7650 Mccallum Blvd, Dallas, TX 75252
6565 Mccallum Blvd, Dallas, TX 75252
Professional information
Saiyad S Ahmad, Dallas TX - LAC
Specialties:
Acupuncture
Address:
13520 T I Blvd SUITE 110, Dallas 75243
(214) 718-7646 (Phone), (972) 671-1158 (Fax)
(214) 718-7646 (Phone), (972) 671-1158 (Fax)
Procedures:
Acupuncture, Chronic Pain Management
Conditions:
Arthritis, Chronic Digestive Disorders, Food Allergy, Migraine
Awards:
Allergy Sufferers Turn to Acupuncture, 2008
Languages:
English, Arabic, Hindi, Urdu
Philosophy:
Compassionate care that addresses root causes and holistic health, not just symptoms
Education:
Undergraduate Schools
Purdue University
Graduated: 1992
Dallas College Of Oriental Medicine
Graduated: 2002
Purdue University
Graduated: 1992
Dallas College Of Oriental Medicine
Graduated: 2002
Process For Applying A Flavored Coating To A Food Product
US Patent:
5798132, Aug 25, 1998
Filed:
Jun 17, 1996
Appl. No.:
8/668072
Inventors:
Weizhi Chen - Dallas TX
Saiyad Salahuddin Ahmad - Dallas TX
Saiyad Salahuddin Ahmad - Dallas TX
Assignee:
Recot, Inc. - Pleasanton CA
International Classification:
A21D 1508, A23B 410, A23B 914
US Classification:
426305
Abstract:
The present invention involves the preparation of a starch-based food product coating containing a mixture of seasoning and liquid and dry ingredients that is applied on the product and subsequently dried to provide a smooth flavor coating on the exterior of the product. The coating comprises a mixture of water, at least one edible oil, at least one native starch, at least one seasoning and, optionally, edible protein and an emulsion stabilizer. The present invention further involves a process for preparing such a coating, comprising disbursing the starch in warm water, adding the edible oil to the starch and water mixture, preparing an oil-in-water emulsion from the mixture, adding at least one seasoning to the emulsion, and mixing the resulting composition at a low speed that ensures uniform distribution of solid particles within the composition while minimizing incorporation of air bubbles. The present invention further provides a process for preparing a coated food product, comprising applying to a food product a flavorful coating composition of the present invention and subjecting the resulting food product to a two-stage drying process.