| 摘要 |
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 DEG to 180 DEG 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.
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