Liquid infusion and tenderization process, apparatus, and product
AssigneeAK Tood Technology, Inc.
InventorsGary H. Anders, Daniel W. King
Life of this patent
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Abstract
A method and apparatus of treating food items having muscle protein and a product produced by the inventive apparatus and method. The inventive method preferably utilizes the inventive apparatus to (a) continuously press the food items using a pliable material which conforms to and at least partially surrounds the food items when pressing and/or (b) infuse the food items with a treatment liquid preferably by impacting the food items while they are at least partially suspended in the solution.
Claims48
A method of treating food items having individual muscle protein fibers at least partially covered by a collagen protein layer, said method comprising the step of pressing said food items using a pliable material which conforms to and at least partially surrounds said food items during said step of pressing, wherein pressure is applied to said food items in said step of pressing using said pliable material in a manner effective for rupturing said collagen protein layer sufficiently to form an opening therethrough.
A method of treating food items, said food items comprising muscle protein and said food items being not frozen, said method comprising the step of pressing said food items between a first layer of a pliable material having a first surface and a second layer of a pliable material having a second surface, wherein said first and said second surfaces conform to and at least partially surround said food items in said step of pressing and wherein an amount of pressure is applied to said food items in said step of pressing in the range of from about 2 to about 120 psig.
A method of treating food items having muscle protein, said food items being not frozen and said method comprising the step of pressing said food items using a pliable material which conforms to and at least partially surrounds said food items during said step of pressing and wherein an amount of pressure is applied to said food items in said step of pressing of at least 2 psig.
A method of treating food items having muscle protein, said method comprising the step of pressing said food items using a pliable material which conforms to and completely surrounds said food items during said step of pressing and wherein an amount of pressure is applied to said food items in said step of pressing in the range of from about 2 to about 120 psig.
A method of treating food items, said food items comprising muscle protein and said method comprising the step of pressing said food items between a first layer of a pliable material having a first surface and a second layer of a pliable material having a second surface, wherein said first and said second surfaces conform to and at least partially surround said food items in said step of pressing, wherein an amount of pressure is applied to said food items in said step of pressing in the range of from about 2 to about 120 psig, and wherein said first layer is a cover for a plunger and said second layer covers at least an interior portion of a cavity wherein said plunger is receivable for pressing said food items.
Dependencies are inferred from the claim text.