Method of freezing meat in a marinade

Details Method of freezing meat in a marinade Method of freezing meat in a marinade

2002-08-30

2008-11-04

Paden, Carolyn (Department: 1794)

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

C426S404000, C426S524000, C426S327000

Reexamination Certificate

active

07445805

ABSTRACT:
A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05% and 1.0% by weight of cruciferous oil, the brine solution being at a temperature between −22 and −43.6° F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.

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International Search Report dated Oct. 30, 2003 issued for International PCT Application PCT/US03/20827.

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