US3928634A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for marinating poultry products
Assignee: Individual
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Filing: 1973-11-16
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Granted: 1975-12-23
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Expires: 1993-11-16
Abstract
Abstract A method and apparatus for marinating food products such as meat, poultry and the like to induce flavoring agents or tenderizers which is characterized by treating the food product in a closed chamber containing a given quantity of marinade solution. The food product is repetitively agitated in the marinating solution and preferably is repeatedly moved into and out of a pool or bath of said solution while being exposed to a negative pressure created in the chamber. The present invention is further characterized by controlling the amount of absorption of the solution by the food product by controlling the degree of the negative pressure level, the exposure of the product and amount of the marinating solution available to be absorbed. The degree of agitation preferably accomplished by tumbling the food pieces against one another is very important to obtain the desired uniform penetration of the marinade solution.
Inventors
- 👤 Geno N Gasbarro
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 08:20
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/02; A23B4/023; A23B4/021; A23L; A23L13/00; A23L13/70; A23L13/72; A23L13/75
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
129 words
A METHOD OF MARINATING POULTRY FOOD PRODUCTS COMPRISING THE STEPS OF PLACING POULTRY FOOD PRODUCTS IN A CLOSED CHAMBER CONTAINING A PREDETERMINED QUANTITY OF A LIQUID MARINATING SOLUTION AND HAVING SIGNIFICANT AIR SPACE ABOVE THE LEVEL OF SAID MARINATING SOLUTION; TUMBLING SAID FOOD PRODUCTS WHILE ALTERNATELY IMMERSED IN SAID MARINATING SOLUTION AND EXPOSED TO SAID AIR SPACE IN SAID CHAMBER BY ROTATING SAID CHAMBER AT SPEEDS BETWEEN APPROXIMATELY 3 TO 60 R.P.M. WHILE WITHDRAWING AIR FROM SAID CHAMBER TO EXPOSE SAID PRODUCTS TO A NEGATIVE PRESSURE OF AT LEAST 20 INCHES OF MERCURY FOR A TIME INTERVAL GREATER THAN 2 H BUT LESS THAN 30 MINUTES WHEREBY SAID PRODUCTS ARE CAUSED TO ABSORB AT LEAST TWO AND ONE HALF PERCENT BY WEIGHT OF THE MARINATING SOLUTION DURING SAID TUMBLING.
Claim 2
Independent Claim
129 words
A METHOD OF MARINATING POULTRY FOOD PRODUCTS COMPRISING THE STEPS OF PLACING POULTRY FOOD PRODUCTS IN A CLOSED CHAMBER CONTAINING A PREDETERMINED QUANTITY OF A LIQUID MARINATING SOLUTION AND HAVING SIGNIFICANT AIR SPACE ABOVE THE LEVEL OF SAID MARINATING SOLUTION; TUMBLING SAID FOOD PRODUCTS WHILE ALTERNATELY IMMERSED IN SAID MARINATING SOLUTION AND EXPOSED TO SAID AIR SPACE IN SAID CHAMBER BY ROTATING SAID CHAMBER AT SPEEDS BETWEEN APPROXIMATELY 3 TO 60 R.P.M. WHILE WITHDRAWING AIR FROM SAID CHAMBER TO EXPOSE SAID PRODUCTS TO A NEGATIVE PRESSURE OF AT LEAST 20 INCHES OF MERCURY FOR A TIME INTERVAL GREATER THAN 2 H BUT LESS THAN 30 MINUTES WHEREBY SAID PRODUCTS ARE CAUSED TO ABSORB AT LEAST TWO AND ONE HALF PERCENT BY WEIGHT OF THE MARINATING SOLUTION DURING SAID TUMBLING.
Claim 3
Independent Claim
95 words
A method of preparing marinated poultry products comprising the steps of placing a predetermined quantity of poultry carcass sections in a closable chamber containing a predetermined quantity of marinating solution; tumbling said products by rotating said chamber at speeds between approximately 3 to 70 r.p.m. to cause agitation of said products in contact with said solution for a time period of at least 5 minutes whereby said products are caused to absorb at least two and one half percent by weight of the marinating soluTion during said tumbling; and removing said products from said chamber.
Claim 4
Independent Claim
95 words
A method of preparing marinated poultry products comprising the steps of placing a predetermined quantity of poultry carcass sections in a closable chamber containing a predetermined quantity of marinating solution; tumbling said products by rotating said chamber at speeds between approximately 3 to 70 r.p.m. to cause agitation of said products in contact with said solution for a time period of at least 5 minutes whereby said products are caused to absorb at least two and one half percent by weight of the marinating soluTion during said tumbling; and removing said products from said chamber.
Claim 5
Dependent Claim
56 words
The method as defined in claim 2 wherein said poultry products are tumbled in contact with said marinating solution for a time period between at least five minutes and not more than thirty minutes whereby said products are caused to absorb between at least 3 and not more than 18 percent by weight of marinating solution.
Claim 6
Dependent Claim
12 words
A marinated poultry product as produced by the method of claim 1.
Claim 7
Dependent Claim
12 words
A marinated poultry product as produced by the method of claim 2.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-12-22 | 1979-06-23 | 1979-12-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-12-22 | 1983-06-23 | 1983-12-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-12-22 | 1987-06-23 | 1987-12-23 | $7700.00 | Window Closed / Lapsed |