Method of preparing fowl
US4206241A · kind A · utility
Inventors
Key dates
| Filing date | Feb 13, 1978 |
| Grant date | Jun 3, 1980 |
| Priority date | — |
| Expiry date | Feb 13, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/75
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for preparing fowl for eating which comprises preliminarily effecting a series of spaced incisions upon the fowl which approximate, but do not extend to, the underlying bone; rubbing into the meat of the fowl, as well as the incisions, salt and then lime juice. A marinade comprising garlic, ginger, yogourt, cooking oil, salt, chili powder, and food coloring is then applied to the fowl and within the aforesaid incisions. A period of refrigeration is then accorded the fowl for conducing to absorption of the marinade and after such period the fowl is allowed to return to room temperature. Thereupon the same is subjected to an oven preheated to a temperature of approximately 800.degree. F. for a predetermined period of time and subsequently after removal has applied thereto a spice preparation.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.