Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – For use with meat – poultry or seafood
Reexamination Certificate
1999-12-27
2001-01-09
Weinstein, Steven (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
For use with meat, poultry or seafood
C426S589000, C426S602000
Reexamination Certificate
active
06171639
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to the field of condiments, in general, and to a lemon-basil garlic marinade for poultry and fish products, in particular.
SUMMARY OF THE INVENTION
As will become clear from the discussion that follows, the lemon-basil garlic marinade of the invention includes an Italian dressing mixed with water at a rate of substantially six gallons of water per twenty gallons of dressing—with granulated garlic then being poured in, and with the mixture so formed being easily stirred for a period of approximately three to four minutes. Dried basil is then poured in further, and easily stirred for another four to five minutes to produce the marinade. Experimentation has shown that the resultant taste afforded will be uniform throughout the mix if the ingredients are poured in slowly—with the easy stirring and slow pouring all being done at room temperature. Being then immediately ready as a marinade—especially for a boneless and skinless turkey breast—experimentation has shown that additional refrigeration after use prolongs the taste of the marinade, and produces optimal results.
Experimentation has further shown that uniformity of taste results when using an Italian dressing which is blended (i.e. one where, upon sitting, the oil does not rise to the top with the spices settling to the bottom) and enhanced taste results when lemon juice is included as an ingredient of the dressing.
As will also become clear, the lemon-basil garlic marinade so described, according to a preferred embodiment of the invention, is mixed in a vessel containing a mixture of the blended Italian dressing and water in proportions of six gallons of water for each twenty gallons of dressing. Into the mixture thus produced, the granulated garlic is then slowly poured (for example, over a period of approximately two minutes) and slowly stirred for a period of approximately three to four minutes to produce a second mixture. Into this second mixture,the dried basil is similarly slowly poured (for example, over a period of approximately one and one-half minutes) while being likewise easily stirred for a period of another four to five minutes. The resulting marinade is then immediately ready to be basted over a turkey breast or turkey london broil, or over such fish as halibut—for placement in an oven or on a grill for that matter. That portion of the marinade which is not so basted or poured onto the poultry or fish product could be refrigerated for later use. A marinade made according to this method can be easily packaged in half pint, full pint and quart containers as circumstances dictate.
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Brodsky Charles I.
Weinstein Steven
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