Seasoning stick and method and apparatus for preparing foods
OwnerNevin C. Jenkins, Martin Fleitinventors
Life of this patent
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Abstract
A solid seasoning product in the form of a stick, rod, thread, band or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be inserted into food comprising meat or poultry prior to heating to prepare the food. The product is composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning.
Claims20
A seasoning product comprising a seasoning in powder and a suitable FDA food approved binder formed into a solid shaped mass capable of being inserted into a solid food.
A device for making opening in a food comprising an elongated shank having an elongated flat, a point formed on one end of the shank, a pusher element attached to the other end of the shank, and a ring having a mating flat slidably mounted on the shank whereby the ring can be slid relative to the shank, but rotated relative to the shank to lock the ring in place on the shank.
A method for seasoning a food comprised of meat, fish and poultry to be subjected to heating comprising the steps of inserting into food a solid seasoning composed of seasoning in powder form and a binder forming a bonding therefor, and heating the food to prepare same for consumption, the binder during heating disintegrating to release the seasoning to migrate through and to season the food.
A method for making a seasoning product comprising the steps of mixing a seasoning in powder form with a food approved binder, and subjecting the mixture to pressure to form a solid shaped mass capable of being inserted into meat, fish or poultry.
Dependencies are inferred from the claim text.