COOKED FOOD PRODUCTS AND METHODS FOR MAKING THE SAME
A method for making a cooked food product comprises blending an uncooked protein source (e.g., chicken) and at least one dehydrated ingredient (e.g., pasta) to form a mixture, and cooking the mixture to form the cooked food product. The mixture is cooked under conditions that cause at least some of the water that is released from the protein source upon cooking to be absorbed into the dehydrated ingredients, so that the dehydrated ingredients become “hydrated” or softened, instead of all of the water being released from the mixture. The cooked food product may be in the form of a nugget and may include a breading composition coated on the exterior surface of the nugget. The absorption of water from the meat into the dehydrated ingredients inhibits moisture from seeping out through the breading, keeping the outer breaded layer relatively crisp.
1 . A method for making a cooked food product, the method comprising:
mixing an uncooked protein source having a loss-on-cooking moisture content and at least one dehydrated ingredient to form a mixture having an initial mixture moisture content, and
cooking the mixture, thereby forming the cooked food product,
wherein the loss-on-cooking moisture content of the uncooked protein source decreases and provides released water from the protein source upon cooking, wherein the released water and the water of the initial mixture moisture content provide an amount of water sufficient to be absorbed by the at least one dehydrated ingredient, thereby hydrating the at least one dehydrated ingredient.
2 . The method of claim 1 , wherein the amount of water provided by the released water and the water of the initial mixture moisture content is sufficient to hydrate the at least one dehydrated ingredient to at least about 50% of its saturation point.
3 . The method of claim 1 , wherein the amount of water provided by the released water and the water of the initial mixture moisture content is sufficient to hydrate the at least one dehydrated ingredient to at least about 65% of the saturation point of the at least one dehydrated ingredient and is in an amount of no more than about 105% of the saturation point of the at least one dehydrated ingredient.
4 . The method of claim 1 , wherein the amount of water provided by the released water and the water of the initial mixture moisture content is sufficient to hydrate the at least one dehydrated ingredient to at least about 85% of the saturation point of the at least one dehydrated ingredient and no more than about 103% of the saturation point of the at least one dehydrated ingredient.
5 . The method of claim 1 , wherein the amount of water provided by the released water and the water of the initial mixture moisture content is sufficient to hydrate the at least one dehydrated ingredient to at least about 99% of the saturation point of the at least one dehydrated ingredient and no more than about 101% of the saturation point of the at least one dehydrated ingredient.
6 . The method of claim 1 , wherein the mixing step comprises mixing a brine solution along with the uncooked protein source and the at least one dehydrated ingredient to form the mixture.
7 . The method of claim 1 , wherein the uncooked protein source comprises uncooked meat.
8 . The method of claim 7 , wherein the uncooked meat is selected from the group consisting of poultry, beef, pork, and a combination thereof.
9 . The method of claim 7 , wherein the uncooked meat is poultry.
10 . The method of claim 9 , wherein the poultry is chicken.
11 . The method of claim 1 , wherein the mixing step comprises mixing a brine solution and cheese along with the uncooked protein source and the at least one dehydrated ingredient to form the mixture.
12 . The method of claim 11 , wherein the brine solution comprises water and salt.
13 . The method of claim 1 further comprising forming the mixture into a plurality of individual portions and coating the plurality of individual portions with a breading composition to form a plurality of breaded individual portions, and subsequently cooking the plurality of breaded individual portions.
14 . The method of claim 13 , wherein cooking the plurality of breaded individual portions comprises frying the plurality of breaded individual portions in oil, and subsequently cooking the plurality of breaded individual portions in an oven.
15 . The method of claim 14 , wherein the step of cooking the plurality of breaded individual portions in the oven is done until the plurality of breaded individual portions achieves an internal temperature of between about 161° F. and about 200° F.
16 . The method of claim 1 , wherein the at least one dehydrated ingredient is selected from the group consisting of pasta, vegetables, beans, rice, grains, a dehydrated protein source, and a combination thereof.
17 . The method of claim 1 , where the at least one dehydrated ingredient comprises pasta and a dehydrated protein source.
18 . A cooked food product made according to the method of claim 1 .
19 . The cooked food product of claim 18 , wherein the protein source comprises chicken, the at least one dehydrated ingredient comprises pasta, and the food product further comprises cheese and a coating of breading.
20 . The method of claim 1 further comprising freezing the cooked food product to form a frozen food product.
21 . A frozen food product made according to the method of claim 20 .
22 . An assembly comprising:
a package; and
at least one frozen food product of claim 21 enclosed within the package.
23 . The assembly according to claim 22 comprising a plurality of the frozen food products enclosed within the package.
24 . The assembly according to claim 23 , wherein the protein source comprises chicken, the at least one dehydrated ingredient comprises pasta, and the food product further comprises cheese and a coating of breading.
25 . A method for making a cooked food product, the method comprising:
mixing an uncooked protein source having a loss-on-cooking moisture content, a brine solution, and at least one dehydrated ingredient to form a mixture having an initial mixture moisture content,
forming the mixture into a plurality of nuggets;
coating the plurality of nuggets with a pre-dust to form a plurality of pre-dusted nuggets;
coating the plurality of pre-dusted nuggets with a batter to form a plurality of batter-coated nuggets;
breading the plurality of batter-coated nuggets to form a plurality of breaded nuggets;
frying the plurality of breaded nuggets to set the breading in place to provide a plurality of fried nuggets; and
cooking the plurality of fried nuggets in an oven to provide the cooked food product, wherein the loss-on-cooking moisture content of the uncooked protein source decreases and provides released water from the protein source upon frying or cooking in the oven or both, wherein the released water and the water of the initial mixture moisture content provide an amount of water sufficient to be absorbed by the at least one dehydrated ingredient, thereby hydrating the at least one dehydrated ingredient.