Method for making a sauce coated food under a batter or batter and breaded coating
CA 1310536 C · Owner: Hurni, Richard J. · Inventors: Hurni, Richard J.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Abstract, A method of forming a coated food product having a moist sauce layer formed in situ at the interface between a food substrate and an outer starch-containing comestible coating by applying a dry composition to a food substrate which absorbs moisture released from the food substrate during cooking to produce the sauce.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted November 24, 1992. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended November 24, 2009.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.