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Shake 'n' Bake
Shake 'n Bake is a seasoned breadcrumb coating originally marketed to mimic the flavor and texture of fried chicken. Introduced in 1965 by General Foods, it is currently made under the Kraft Heinz brand. Concept Shake 'n Bake provides a baked alternative to foods fried in oil. The product is applied by placing raw meat or vegetable pieces in a bag containing the coating, closing the bag, and shaking it so the coating adheres to the pieces. They are then placed on a baking sheet and cooked in an oven. Shake 'n Bake has been marketed as a healthier and less-greasy alternative to frying, with slogans such as, "Shake 'n Bake: It's better than frying", and "Why fry? Shake 'n Bake". Ingredients Shake 'n Bake Original Pork flavor contains the following ingredients: enriched wheat flour (wheat flour, niacin, iron, thiamin mononitrate Vitamin B1, riboflavin ( vitamin B2), folic acid), salt, partially hydrogenated soybean and cottonseed oil, sugar, contains less than 2% of paprika, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breadcrumbs
Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaf, meatloaves, and similar foods. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Breadcrumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh breadcrumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The ''crumb'' of ''breadcrumb'' also refers to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anticaking Agent
An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectioneries, to prevent the formation of lumps ( caking) and for easing packaging, transport, flowability, and consumption. Caking mechanisms depend on the nature of the material. Crystalline solids often cake by formation of liquid bridge and subsequent fusion of microcrystals. Amorphous materials can cake by glass transitions and changes in viscosity. Polymorphic phase transitions can also induce caking. Some anticaking agents function by absorbing excess moisture or by coating particles and making them water-repellent. Calcium silicate (CaSiO3), a commonly used anti-caking agent, added to e.g. table salt, absorbs both water and oil. Anticaking agents are also used in non-food items such as road salt, fertilisers, cosmetics, and detergents. Some studies suggest that anticaking agents may have a negative effect on the nutritional content of food; one such study indicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Aluminosilicate
Sodium aluminosilicate refers to compounds which contain sodium, aluminium, silicon and oxygen, and which may also contain water. These include synthetic amorphous sodium aluminosilicate, a few naturally occurring minerals and synthetic zeolites. Synthetic amorphous sodium aluminosilicate is widely used as a food additive, E 554. Amorphous sodium aluminosilicate This substance is produced with a wide range of compositions and has many different applications. It is encountered as an additive E 554 in food where it acts as an anticaking (free flow) agent. As it is manufactured with a range of compositions it is not strictly a chemical compound with a fixed stoichiometry. One supplier quotes a typical analysis for one of their products as 14SiO2·Al2O3·Na2O·3H2O,(Na2Al2Si14O32·3H2O). The US FDA has as of April 1, 2012 approved ''sodium aluminosilicate (sodium silicoaluminate)'' for direct contact with consumable items under 21 CFR 182.2727. Sodium aluminosilicate is used as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: (wine) + (neuter gender of , sour). Vinegar was formerly also called . The word "acetic" derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citric Acid
Citric acid is an organic compound with the formula . It is a Transparency and translucency, colorless Weak acid, weak organic acid. It occurs naturally in Citrus, citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than two million tons of citric acid Commodity chemicals, are manufactured every year. It is used widely as acidifier, flavoring, preservative, and chelating agent. A citrate is a derivative of citric acid; that is, the salt (chemistry), salts, esters, and the polyatomic ion, polyatomic anion found in solutions and salts of citric acid. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When citrate anion, trianion is part of a salt, the formula of the citrate trianion is written as or . Natural occurrence and industrial production Citric acid occurs in a variety of fruits and vegetables, most notably Citrus, citrus fruits. Lemons and Lime ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard ('' Brassica nigra''), brown mustard ('' B. juncea''), or white mustard ('' Sinapis alba''). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as mustard. Cultivation Mustard seeds generally take eight to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs. Yellow mustard has a plant maturity of 85 to 90 days; whereas, brown and oriental mustard have a plant maturity of 90 to 95 days. If the temperature conditions are conducive to growth, a mustard plant will begin to bud five weeks after the seedlings have appeared. The plant will reach full bloo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Modified Food Starch
Modified starch, also called starch derivatives, is prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in many other applications. Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing, to change their texture, to decrease or increase their viscosity, to lengthen or shorten gelatinization time or to increase their visco-stability. Modification methods An ancient way of modifying starch is malting grain, which humans have done for thousands of years. The plant's own enzymes modify the grain's starches. The effects can be modulated by varying the duration an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltodextrin
Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers (also called ''dextrose polymers'' or ''Dextrin, dextrins''), but have little chemical or nutritional similarity. The digestible maltodextrins (or simply ''maltodextrins'') are manufactured as white solids derived from chemical processing of plant starches. They are used as food additives, which are digested rapidly, providing glucose as food energy. They are generally recognized as safe (GRAS) for food and beverage manufacturing in numerous products. Due to their rapid production of glucose, digestible maltodextrins are potential risks for people with Type 2 diabetes, diabetes. The digestion-resistant maltodextrins (also called resistant maltodextrins) are defined as nutritional food additives due to their ability upon fermentation in the colon (anatomy), colon to yield short-chain fatty acids, which contribute to gastrointestinal system, gastrointestinal health. Digestion- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Natural Flavor
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural flav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Annatto
Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropics, tropical parts of the Americas. It is often used to impart a yellow to red-orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and its flavor as "slightly nutty, sweet, and peppery". The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food. Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, spread (food), dairy spreads, butter and margarine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
