Abstract A process for preparing and cooking food is described wherein the cooking is by pressure cooking in a liquid under pressure greater than atmospheric. The food to be cooked is placed into a pressurizable chamber that is substantially empty of any cooking liquid. Hot cooking oil or other cooking liquid is then pumped under pressure into the chamber to immerse and effect cooking of the food. After a predetermined time interval substantially all of the cooking liquid is drained from the cooking chamber, and the cooked food removed therefrom. Preferably, hot cooking liquid is circulated through the chamber continuously during cooking. A process for preparing food that is being precooked by pressure cooking in a cooking oil or fat under pressure is also described, especially for food such as chicken, fish or the like.
Inventors
👤 Raymond H Angold
Bibliographic Details
Application Number—
JurisdictionUS
Data Sourcegoogle_patents
Last Synchronized2026-11-08 06:52
CPC Classifications
A; A47; A47J; A47J27/00; A47J27/08; A47J27/0817
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
178 words
A process for preparing food that is being precooked by pressure cooking in hot cooking liquid under pressure, comprising the steps of coating the food to be cooked with an edible coating material; conveying the coated food to a pressurizable cooking chamber and inserting the food into said chamber when the latter is substantially dry of any cooking liquid; closing and sealing the cooking chamber; heating a cooking liquid to a temperature of about 375* F. in a zone exterior to said chamber; introducing the hot cooking liquid into said chamber under pressure to immerse and effect cooking of the food; maintaining a preselected pressure in the chamber during cooking; circulating a controlled volume of liquid during cooking through said chamber thus maintaining the desired temperature at which the food is cooked; draining the hot cooking liquid from the chamber after a predetermined interval of time; unsealing and opening the cooking chamber to enable removal of the cooked food therefrom; conveying the cooked food to a packaging location; and packaging said cooked food for later distribution to consumers.
Claim 2
Dependent Claim
45 words
The process of claim 2 including the step of causing the cooking liquid to quickly enter the chamber from the bottom to the top thus avoiding washing the coating off the food pieces and immersing all of the food pieces at nearly the same time.