Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.
Patent
1987-02-11
1988-04-12
Jillions, John M.
Food or edible material: processes, compositions, and products
Processes
Treatment with aqueous material, e.g., hydration, etc.
426523, 99355, 99443R, 99361, A23L 101
Patent
active
047373733
ABSTRACT:
A cooking and browning system and method for chicken, turkey, roasts or meat patties includes a first slow cooking step wherein the food products are cooked slowly at about 160.degree. F. to 220.degree. F. in a high humidity or steam environment, in a continuous movement. Next, the food products are put through a browner wherein, for a relatively short period of time, the products are subjected to high velocity, high temperature air which browns the outside of the product. The hot air in the browner is not recirculated but is exhausted to a heat exchanger/boiler, where heat is exchanged with water to produce steam which goes to the slow cooker, for the cooking of the products in the slow cook step.
REFERENCES:
patent: 1737075 (1929-11-01), Brandt
patent: 3026043 (1962-03-01), Lacy et al.
patent: 3884213 (1975-05-01), Smith
patent: 4089260 (1978-05-01), Brown et al.
patent: 4306857 (1981-12-01), Hofstetter
patent: 4655192 (1987-04-01), Jovanovic
Freiburger Thomas M.
Jillions John M.
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