Method for reducing the fat content in a cooked ground meat patty
OwnerFrank W. Abernathyinventor
Life of this patent
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Abstract
A method for reducing the fat content in a cooked ground meat patty. The patty is immersed in a potable, substantially non-fat immersion liquid which is maintained at a temperature effective to liquefy at least a portion of the fat contained therein. Pressure is applied to the immersed patty sufficient to exude at least a portion of the liquefied fat into the immersion liquid for its removal from the patty. The pressure on the immersed patty then is relieved to absorb thereinto a portion of the immersion liquid for replacing at least a portion of the fat removed.
Claims14
A method for reducing the fat content in a cooked ground meat patty comprising the steps of:
- (a) immersing said cooked ground meat patty in a potable, substantially nonfat immersion liquid maintained at a temperature effective to liquefy at least a portion of the fat contained in said cooked ground meat patty;
- (b) applying a pressure to the immersed cooked ground meat patty sufficient to exude at least a portion of the liquefied fat into the immersion liquid for its removal from said cooked ground meat patty;
- and
- (c) relieving the pressure on the immersed cooked ground meat patty to absorb thereinto a portion of said immersion liquid for replacing at least a portion of the fat removed.
A method for reducing the fat content in a cooked ground meat patty comprising the steps of:
- (a) forming at least one opening through the outer surface of said cooked ground meat patty;
- (b) maintaining said cooked ground meat patty at a temperature sufficient to liquefy at least a portion of the fat contained therein;
- (c) compressing said cooked ground meat patty to exude at least a portion of the liquefied fat therein through said opening;
- and
- (d) removing the exuded fat from said cooked ground meat patty.
Dependencies are inferred from the claim text.