초록 ▼

The present invention provides a microwaveable food product composite containing a coating food product and a mode filtering structure wherein the food product has a crumb coating having an average crumb size of greater than 1.5 mm and an air gap of from 1 to 6 mm between the food product and the mo

The present invention provides a microwaveable food product composite containing a coating food product and a mode filtering structure wherein the food product has a crumb coating having an average crumb size of greater than 1.5 mm and an air gap of from 1 to 6 mm between the food product and the mode filtering structure such that the electric field strength generated within the mode filtering structure, when used in a commercially available microwave oven, is greater than 20 kV/m, but below the breakdown voltage of air. Such composite products are useful in enhancing the heating of the surface layer of the coated food product by a microwave energy.

대표청구항 ▼

[ We claim:] [1.] A method of enhancing the heating and cooking of a crumb-coated food product by microwave energy comprising the steps of:packaging the food product in a mode filtering structure comprising a base mode filtering member defining an upward opening tray with a bottom and sidewalls for

[ We claim:] [1.] A method of enhancing the heating and cooking of a crumb-coated food product by microwave energy comprising the steps of:packaging the food product in a mode filtering structure comprising a base mode filtering member defining an upward opening tray with a bottom and sidewalls for receiving and holding the food product to be heated, and a lid mode filtering member with a downwardly extending portion and a top which covers the upward opening of the tray, each of the base mode filtering member and lid mode filtering member being provided with a plurality of supports so that the food is spaced from both the base and the lid by an air gap of from 1 to 6 mm between the surface of the food product and the mode filtering structure; andplacing the package of food product in a microwave oven and generating an electric field strength greater that 20 kV/m, but below the breakdown voltage of air, to heat the food product and obtain a crisp, crumb-coated cooked food product.