Patent ID: 7169433
Filing Date: 2007-01-30
Classification: A23L

Abstract:
1. A method for seasoning a food comprised of meat, fish, poultry, rice, grains and other particulate foods required to be heated to be prepared for consumption comprising the steps of: (a) selecting a food to be seasoned; (b) preparing a solid seasoning to be inserted into the selected food by mixing a solid seasoning in powder form having a particle size of from about 2 mils to about 10 mils in diameter and a binder consisting of ethylene oxide and propylene oxide disintegratable at a temperature of from about 100 degrees F. to about 140 degrees F., wherein the amount of binder to seasoning is from about 0.1% by weight to about 10% by weight; (c) applying pressure to the mixed seasoning to produce a solid mass in an elongated form of one of a stick, rod, thread, band and ribbon and in the shape of one of an elongated peg-shape having a sharp end and an elongated wedge shape having a sharp edge and having a thickness of from about 20 mils to about 250 mils and being capable of being manually inserted into a solid food while retaining its shape; (d) manually inserting the mixed seasoning elongated solid mass into the selected food with the mixed elongated seasoning solid mass retaining its shape after being manually inserted into the selected food; (e) heating the selected food to a temperature of from about 100 degrees F. to about 140 degrees F. so that the binder of the mixed seasoning elongated solid mass is disintegrated; (f) releasing the seasoning from the disintegrated solid mass when the binder is disintegrated; (g) causing the released seasoning to migrate through and to season the selected food; and (h) thereafter heating the selected food above 140 degrees F. to prepare the seasoned selected food for consumption.