PROCEDE ET APPAREIL DE CUISSON DE POULET

摘要

1,271,162. Cooking chicken. MIES FILTER PRODUCTS Inc. 13 May, 1970 [14 May, 1969; 1 April, 1970], No. 30748/71. Divided out of 1,271,161. Heading A2E. [Also in Division A4] Chicken, having a temperature of about 45‹F, is immersed in cooking oil, which is preheated to about 400‹F, in a pressure vessel, the ratio of chicken to oil being approximately 1 pound to 2 pounds. The chicken is allowed to brown at atmospheric pressure e.g. for one to one and a half minutes, and the vessel is then closed and the chicken is cooked under a pressure of between 14 to 15 p.s.i.g. for about 9 minutes, the surface temperature of the chicken being maintained at approximately the boiling point of water during these steps. The chicken is preferably breaded prior to cooking and the cooking oil is high smoke point cooking oil. The desired pressure conditions are allowed to build up as a result of moisture in the chicken converting to steam. The heat source is cut off when the desired pressure conditions are reached.