Method for high temperature, high pressure cooking
US5505975A · kind A · utility
Inventor
Key dates
| Filing date | Nov 25, 1994 |
| Grant date | Apr 9, 1996 |
| Priority date | — |
| Expiry date | Nov 25, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L5/13
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Meat such as poultry may be rapidly cooked in a closed and sealed pressure vessel subjected to a mixture of superheated steam and superatmospheric compressed air at a temperature of least 400.degree. F. and at an internal chamber pressure of at least 15 psig fed from an air compressor through a heat exchanger. Water is mixed with the heated superatmospheric compressed air such that a mixture of superheated steam and superatmospheric compressed air is created prior to mixture entry into the interior of the pressure vessel. Preferably, meat is cooked rapidly at a temperature within the chamber in the range of 400.degree. F. to 600.degree. F. and at pressures ranging from 15 to 150 psig. A pressure relief valve coupled to the pressure vessel exhausts the mixture of superheated steam and superatmospheric compressed air to maintain the desired gas pressurization within the chamber.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.