Method for steam cooking a meat product

• US 5,662,959 A
• Filed: 02/14/1996
• Issued: 09/02/1997
• Est. Priority Date: 03/17/1992
• Status: Expired due to Term

• Current Assignee: Eugene R. Tippmann
• Original Assignee: Eugene R. Tippmann
• Inventors: Tippmann, Eugene R.
• Primary Examiner(s): Corbin, Arthur L.
• Application Number:
  US08/601,604
• Time in Patent Office: 566 Days
• Field of Search: 426/510, 426/511, 426/641, 99/467, 99/472, 99/352, 99/443 C
• US Class Current: 426/641
• CPC Class Codes: A21B 3/04 Air-treatment devices for ovens, e.g. regulating humidity
• CPC Class Codes: A23B 4/0053 with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
• CPC Class Codes: A23B 4/0526 Smoke generators or smoking apparatus using liquid smoke in gaseous or liquid form
• CPC Class Codes: A23L 13/00 Meat products; Meat meal; Preparation or treatment thereof
• CPC Class Codes: A23L 5/13 using water or steam
• CPC Class Codes: A23L 5/17 in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
• CPC Class Codes: F24C 15/327 with air moisturising

Abstract

A meat product, and apparatus and method of producing the same including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an air-tight chamber, in which the meat is to be cooked, wherein steam is generated from a source of water and is introduced into the cooking chamber. The steam heats the inside of the cooking chamber and serves as a heat transfer media to heat the meat product. The steam and pressure within the cooking chamber are regulated so as to create an atmospheric humidity of 100% within the chamber, so any water present within the meat is prevented from evaporating into the atmosphere of said cooking chamber. The pressure within the cooking chamber may also be reduced so as to produce a low temperature steam from 150° to 180° F. to cook the meat product. A flavored ingredient, such as liquid smoke, may be added to the water utilized in generating the steam in order to flavor the meat product being cooked. Additionally, the pressure within the cooking chamber can be further reduced after the steam has been heat treating the meat for a predetermined time period, so that a thin layer of skin can be formed on the surface of the meat product, if desired.

Claims

1. A method for producing a skinless meat product comprising the steps of:

placing a piece of meat into an air-tight cooking chamber;

generating steam from a source of water;

introducing said steam into said air-tight cooking chamber containing the meat;

reducing the steam pressure within said cooking chamber to achieve a low temperature steam in a range of 150°

F. to 180°

F.;

heat treating the meat with said low temperature steam to cook the meat; and

creating an atmospheric humidity of 100% within said chamber using said low temperature steam,

said atmospheric humidity of 100% preventing any water present within the meat from evaporating into the atmosphere of said cooking chamber.

2. The method as defined in claim 1, wherein said source of water used to generate said steam includes a flavored ingredient, said flavored ingredient adding a particular flavor to the meat product as said meat is being heat treated with said steam.

3. The method as defined in claim 2, wherein said flavored ingredient comprises liquid smoke.

4. The method for producing a meat product comprising the steps of:

placing a piece of meat into an air-tight cooking chamber;

generating steam from a source of water;

introducing said steam into said air-tight cooking chamber containing the meat;

reducing the steam pressure within said cooking chamber to achieve a low temperature steam in a range of 150°

F. to 180°

F.;

heat treating the meat with said low temperature steam to cook the meat;

creating an atmospheric humidity of 100% within said chamber using said low temperature steam,

said atmospheric humidity of 100% preventing any water present within the meat from evaporating into the atmosphere of said cooking chamber; and

then

further reducing the steam pressure within said cooking chamber after said steam has been heat treating the meat for a predetermined time period, said reduction in pressure allowing moisture to boil off of a surface of the meat so that a thin layer of skin develops thereon.