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US 6,187,348 B1Granted
Process for heat treating food product
OwnerLouis S. Polsterinventor
Life of this patent
Estimating the term…
Abstract
Proteinaceous food product is heated by immersing the product in a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.
Claims4
A process of tenderizing meat in the absence of an applied tenderizing agent, comprising immersing the meat in a liquid bath liquid and separately heating laterally adjacent zones of said bath liquid to maintain the entire volume of said bath liquid at a controlled temperature below a minimum cooked temperature of the meat for a sufficient time to carry out endogenous enzymatic tenderization of the meat.
Dependencies are inferred from the claim text.