Process for defatting meats

• US 4,847,099 A
• Filed: 01/11/1988
• Issued: 07/11/1989
• Est. Priority Date: 01/11/1988
• Status: Expired due to Fees

• Current Assignee: Stephen E. Elinsky
• Original Assignee: Stephen E. Elinsky
• Inventors: Elinsky, Stephen E.
• Primary Examiner(s): Yeung, George
• Application Number:
  US07/141,964
• Time in Patent Office: 547 Days
• Field of Search: 426/233, 426/417, 426/509, 426/510, 426/511, 426/523
• US Class Current: 426/233
• CPC Class Codes: A23L 5/11 using oil
• CPC Class Codes: A47J 27/00 Cooking-vessels A47J29/00 - A47J33/00 take precedence
• CPC Class Codes: A47J 27/04 for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels steam-heated vessels for hotels, restaurants or canteens A47J27/16

Abstract

An apparatus and method for defatting and cooking meats which can be used in home and commercial kitchens whereby animal fats are removed during cooking without the use of high temperatures which may result in the formation of carcinogenic compounds. The defatting and cooking is accomplished by suspending the meat in a partially closed container above boiling water where it is exposed to steam. The meat is heated by the heat of condensation of the steam until cooked. During the cooking the temperature of the medium surrounding the meat within the container is monitored and regulated. While cooking, the animal fats from the meat are free to drip off into the boiling water below the meat.

Claims

1. A process for defatting meat while cooking comprising the steps of

placing in an open topped container suitable for heating a rack consisting of several support means which hold a support surface, in which there are a plurality of apertures, sufficiently above the bottom of the container so that a volume of water can be added to the container without the water contacting the bottom of the supporting surface;

placing a sufficient volume of water in the container so that it will not be boiled away during the time of the cooking process and also so that there is a space between the surface of the water and the bottom of the supporting surface of the rack;

placing the meat to be cooked upon the surface of the rack;

applying heat by a heating means to the exterior of the container until the water boils;

placing a cover over the open top of the container which cover does not entirely seal the container but allows venting so that the pressure inside the container does not increase;

placing a temperature measurement device in contact with the upper surface of the meat so that the temperature measurement device indicates the ambient temperature at the surface of the meat;

raising the ambient temperature around the meat surface to a predetermined level by the steam generated from the boiling water;

heating the meat by the heat of condensation of the steam;

adjusting the heat input so that the ambient temperature at the meat surface stays near the desired level;

monitoring the ambient temperature at the meat surface throughout the cooking cycle and adjusting the heat input as necessary so that the temperature stays near the desired level;

allowing the fat to drip off the meat and through the aperatures in the rack surface into the boiling water;

continuing heating and cooking the meat until done;

removing the cooked meat from the rack;

discarding the fat and retaining the water containing the meat juices.

2. A process for defatting meat while cooking comprising:

(a) suspending the meat on an open rack above boiling water in an enclosure vented to the atmosphere;

(b) raising the ambient temperature around the meat surface to a predetermined level by the steam generated from the boiling water;

(c) heating the meat by the heat of condensation of the steam;

(d) monitoring the ambient temperature around the meat surface throughout the cooking cycle and adjusting the heat input as necessary so that the ambient temperature stays near the desired level;

(e) allowing the fat to drip off the meat and rack into the boiling water;

(f) continuing heating and cooking the meat until done; and

(g) removing the cooked meat from the rack.

3. The process of claim 2 further comprising separating the fat from the heating water which contains the meat juices and using the water for flavorings.