Method and apparatus for stuffing foodstuffs

Apparatus for preparation of foods and methods for using the apparatus. The apparatus comprises an elongated hollow sleeve having a generally square cross section and a square longitudinal bore. One end of the sleeve is cut at an angle forming a pointed tip, while the other end has an enlarged head attached thereto. A window is cut through the wall of the sleeve intermediate the two ends. An elongated plunger (having a length less than that of the sleeve) is removably disposed within the bore of the sleeve and may be rotated and reciprocated within the sleeve. One end of the plunger has a rounded point, while the other end has an enlarged head which provides a positive stop to passage of the plunger within the sleeve. To use the apparatus to insert stuffings within a body of meat, the plunger is inserted full length into the sleeve, and the sleeve and plunger together are pushed at least partially into the meat. The plunger is then withdrawn sufficiently far to expose the window. A stuffing mixture may then be loaded into the sleeve bore through the window. By forcing the plunger forward, the stuffing is pushed into the meat. The apparatus (plunger and sleeve together) is then removed, leaving the stuffing in place within the meat. Other uses include stemming and coring of fruits and vegetables, and meat tenderization.

BACKGROUND 
1. Field of the Invention 
The present invention relates generally to apparatus for preparation of 
various foods prior to consumption and/or cooking. With further 
specificity, the present invention relates to apparatus for insertion of 
stuffings, which may comprise seasonings, spices, vegetables and the like 
into bodies of foods, including meats, poultry, vegetables and fruits; for 
stemming and coring of various vegetables and fruits; and for tenderizing 
of meats. 
2. Related Art 
Different techniques are used to prepare foods for consumption. For 
example, some foods, particularly meats, greatly benefit from "stuffing", 
that is, the insertion into the body of the meat a quantity of desired 
seasonings, spices, vegetables, other meats, etc. Meats such as large 
roasts and whole fowls have a relatively large volume combined with a 
relatively small surface area for surface application of spices and 
seasonings. Stuffing the body of meat therefore permits a much greater 
volume of seasoning to be applied. Other materials may also be used for 
stuffing, such as vegetables (onions, garlic and the like), and other 
meats (sausage mix stuffed into a roast, or crawfish or crab meat stuffed 
into other meats). Stuffing procedures can also be used on vegetables. 
Although various devices have been used to stuff foods, drawbacks accompany 
them. For example, a knife blade may be used to pierce the meat, then push 
back the meat to form a pocket. The stuffing mix must then be pushed into 
place by hand, and the cavity thus created is usually of very limited 
volume. In addition, the flap of meat must often be held closed with 
toothpicks or the like, posing problems when such fixtures fall out, etc. 
Yet another preparations method involves the tenderizing of meats. Although 
tenderization may take different forms, one method is by making numerous 
small cuts at least partially into the body of meat, to sever meat fibers 
and thereby ease later cutting and consumption of the meat. A knife has 
been used for such procedures, by piercing the body of meat with the point 
of the knife to a desired depth. However, using a knife in this manner has 
a number of drawbacks. A large number of blade insertions must be made, as 
only one cut at a time is made. The ever-present safety concerns of using 
a knife in this manner exist. Finally, depth control of the piercing may 
be difficult. 
Preparation of various fruits and vegetables often involves removal of 
stems and/or a central core. In particular for coring, use of a knife 
blade for this process is difficult, as the knife must be inserted 
completely through the vegetable, then a circular cut made to encircle the 
core. Often, the vegetable or fruit is unintentionally cut into two pieces 
by the knife blade slipping. 
SUMMARY OF THE PRESENT INVENTION 
The present invention comprises an apparatus adapted for use as a stuffer 
for foods, including bodies of meats, poultry, vegetables and fruits; as a 
tenderizing device for meats; and as an apparatus for expedient stemming 
and coring of fruits and vegetables. The apparatus comprises an elongated, 
square in cross section tubular sleeve, having a circular in cross section 
plunger removably disposed within the bore of the sleeve. The plunger may 
be rotated and moved longitudinally within the sleeve. A first end of the 
sleeve is angled so as to form a point for easy insertion into foods, 
while the second end of the sleeve has an enlarged head for ease of 
gripping. A window is cut into the wall of the sleeve along its length 
intermediate the first and second ends. The plunger has a first, rounded 
end insertable into the bore of the sleeve. The second end of the plunger 
has an enlarged head, providing a positive stop to travel of the plunger 
within the sleeve bore. The diameter of the plunger is just slightly less 
than an inner width of the sleeve, so that the plunger may be readily 
moved longitudinally within the sleeve, yet only a small amount of 
side-to-side movement of the plunger within the sleeve bore is possible. 
Since the plunger is circular in cross section, and the bore of the sleeve 
is square, passages are thereby created at each corner of the 
plunger/sleeve annulus where the plunger does not fully occupy the sleeve 
bore area. These passages, which travel the length of the plunger, permit 
passage of air into the apparatus, which permits movement of the plunger 
without generating a pumping or suction effect.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT 
Although many different embodiments of apparatus 10 of the present 
invention are possible, with reference to the drawings one embodiment is 
described herein. 
As seen in FIG. 1, the apparatus comprises an elongated plunger 20 having a 
shaft 30 and a head 40 at one end. Shaft 30 has a generally circular cross 
section. The end of shaft 30 distal from head 40 comprises a rounded, 
blunt point 50. Plunger 20 may be formed from a variety of materials, 
including metals (such as stainless steel) and high strength plastic. 
Methods of forming include casting plunger 20 or turning plunger 20 to a 
desired size from a larger piece. Head 40 and shaft 30 may integral, or 
head 40 may be a separate piece attached to shaft 30 by a screw, welding, 
or other suitable means. 
FIGS. 2 and 3 show two views of elongated sleeve 60 of the present 
invention. Sleeve 60, in the preferred embodiment, is square in cross 
section with a square longitudinal bore 61. A first end of sleeve 60 
comprises an enlarged head 70. A second end 65 of sleeve 60 is cut at an 
angle so as to form a stepped point 80 for easy insertion into a 
foodstuff, as will be described herein. The edges 80a formed by cutting 
sleeve 60 at a point, in the preferred embodiment, are sharpened and/or 
serrated. Sleeve 60 may be formed of metals (such as stainless steel, 
plated brass, or other suitable materials) or plastic hollow square stock. 
Head 70 may be integral with the remainder of sleeve 60, or may be 
separate and joined thereto by welding or other suitable means. Sleeve 60 
also comprises a window 90 cut through the wall of sleeve 60, as seen in 
FIGS. 2 and 3, intermediate the ends of sleeve 60. Window 90 permits 
placement of stuffing into sleeve 60 of apparatus 10, for placement into 
foods as will be later described. 
FIGS. 4 and 5 illustrate plunger 20 inserted into sleeve 60. In FIG. 4, 
plunger 20 is advanced to its maximum depth into sleeve 60, then apparatus 
10 has been inserted into a body of meat 100 to a desired depth. In that 
position, contact of head 40 of plunger 20 with head 70 of sleeve 60 
provides a positive stop to insertion of plunger 20. In the preferred 
embodiment, the length of plunger 20 is somewhat less than the length of 
sleeve 60, so that when plunger 20 is fully inserted into sleeve 60, point 
50 does not extend as far as point 80. A typical length relationship 
between plunger 20 and sleeve 60 is shown in FIG. 4. When stuffing meats, 
it is important that plunger 20 be inserted its full length into sleeve 60 
before the apparatus is inserted into the meat; the presence of plunger 20 
prevents what is in effect a core of meat from being formed within bore 
61. 
In FIG. 5a, which is a cross section along section A--A of FIG. 4, the 
circular cross section of plunger 20 within bore 61 of sleeve 60 leaves 
passages 60a at each corner. Passages 60a permit air to escape from sleeve 
60 as plunger 20 is advanced into sleeve 60, and permit air to enter bore 
61 as plunger 20 is withdrawn from sleeve 60. Such air passage prevents 
pumping or suction effects caused by a plunger substantially filling the 
bore of sleeve 60. The diameter of plunger 20 and the width of bore 61 are 
preferably such that plunger 20 is in contact with the walls of sleeve 60, 
while permitting longitudinal movement of plunger 20 within sleeve 60. It 
is understood that although the preferred embodiment comprises a circular 
in cross section plunger within a square bore, the present invention also 
encompasses other combinations of discontiguous cross-section shapes, such 
as for example, a square in cross section plunger within a circular bore, 
as in FIG. 5b. Like parts are similarly numbered therein. 
FIG. 5 illustrates sleeve 60 pushed into a meat 100, with plunger 20 
partially withdrawn. 
FIGS. 6 through 9 illustrate a sequence of use of the apparatus of the 
present invention. In FIG. 6, after the apparatus has been inserted to a 
desired depth into meat 100, plunger 20 is withdrawn a sufficient distance 
that window 90 is unobstructed, and sleeve 60 may be readily filled. In 
FIG. 7, a desired stuffing 110 (which, by way of example only, may 
comprise spices and seasoning, vegetables such as onions or garlic, or 
other meats such as sausage, or any combination thereof is placed into 
sleeve 60, through window 90. By pushing plunger 20 into sleeve 60, as 
shown in FIG. 8, stuffing 110 is forced out of sleeve 60 into meat 100. 
After plunger 20 is advanced completely into sleeve 60, sleeve 60 and 
plunger 20 can be withdrawn together, as shown in FIG. 9. Once the 
apparatus is withdrawn, the entry into meat 100 tends to close, covering 
stuffing 110 and maintaining the stuffing within the meat without the need 
for toothpicks, etc. to hold the entry closed. As plunger 20 is pushed 
into sleeve 60, any trapped air can flow out of the apparatus through 
passages 60a. In like manner, it can be seen that passages 60a permit air 
to enter the cavity created in meat 100 through the apparatus as the 
apparatus is withdrawn, preventing the tendency for stuffing 110 to be 
pulled from meat 100 by a suction effect, when apparatus 10 is withdrawn. 
FIG. 10 illustrates vegetable or fruit stem removal using sleeve 60. As can 
be seen, point 80 and edges 80a of sleeve 60 can be used to make cuts 
around the circumference of vegetable 120, at or near the base of stem 
125. Since edges 80a of sleeve 60 make, in effect, two cuts (by the two 
adjoining sides), in most instances two of such cuts are sufficient to 
encircle stem 125 and permit its removal. Such process is superior to use 
of a knife to remove the stem, which is much harder to control and 
presents a greater danger of cutting the user. It is understood that a 
vegetable is illustrated by way of example only, and several different 
types of fruits and vegetables may be thus processed. 
In FIG. 11, sleeve 60 is used to cut cubes out of vegetable 120. Such cubes 
may be consumed before or after cooking, or in any application where the 
vegetable must be cut up before preparation. Sleeve 60 is inserted to a 
desired depth thereby making two intersecting cuts, removed, then 
re-inserted so as to make cuts joining the first cuts. A fork 145 or other 
implement may be used to aid in extracting the cube. One common use for 
vegetable cubes is in making meat and vegetable kabobs. It is understood 
that a vegetable is illustrated by way of example only, and several 
different types of fruits and vegetables may be thus processed. 
FIGS. 12 and 13 show use of apparatus 10 to core vegetables, fruits and the 
like. To core, sleeve 60 is forced through vegetable 120 with the central 
core roughly centered within sleeve 60. Upon sleeve 60 completely 
penetrating vegetable 120, as in FIG. 12, the core will be within bore 61 
of sleeve 60. Then, plunger 20 is pushed through sleeve 60, pushing core 
130 out of sleeve 60. Sleeve 60 can then be withdrawn (with plunger 20 
inside), leaving a central hole through vegetable 120 where core 130 was 
removed. It is understood that a vegetable is illustrated by way of 
example only, and several different types of fruits and vegetables may be 
thus processed. 
As previously described, apparatus 10 may also be used for tenderizing 
meats. Both deep tenderizing (typically on large bodies of meat) and 
shallow tenderizing (typically on thinner cuts of meat) may be done. FIG. 
14 illustrates a deep tenderizing procedure, where plunger 20 is forced 
into meat 100 in a desired pattern, as depicted by pattern 140. The 
rounded point 50 of plunger 20 is sufficiently sharp to penetrate the 
meat, while not presenting the safety hazards that the use of a knife for 
tenderization pose. FIG. 15 is another tenderization procedure, using 
sleeve 60. That tenderizing procedure generally utilizes the sharpened 
edges 80a of sleeve 60 to pierce a meat in multiple places, thereby 
severing the meat fibers and making the meat easier to consume. With a 
thinner cut of meat 100, the sharpened point 80 and edges 80a of sleeve 60 
may be used to pierce the meat in a desired pattern, each piercing forming 
a modified "V" shape cut, or in effect two cuts with each piercing. Using 
sleeve 60 in such manner is much more efficient than single cuts using a 
knife blade. 
The two parts of the apparatus, namely plunger 20 and sleeve 60, may be 
taken apart for easy cleaning. 
By the described examples, it can be seen that the apparatus of the present 
invention lends itself to multiple food preparation uses. Although the 
description contains many specificities, such are not to be considered in 
a limiting sense but only as examples of currently preferred embodiments 
of the apparatus and methods of its use. Many different embodiments of the 
apparatus are possible. For example, different cross sectional shapes of 
plunger 20 and sleeve 60 are possible, such as a square plunger 20 within 
a circular sleeve 60, as shown in FIG. 5b. Other combinations of 
discontiguous cross section shapes are possible. Plunger 20 and sleeve 60 
may be made of a variety of materials, including metals such as stainless 
steel, or hard plastic. More than one window 90 may be included. 
Dimensions of plunger 20 and sleeve 60 may be varied to suit the user. 
Further, the exact shape of the tip of sleeve 60 and window 90 may be 
altered. 
Thus, the scope of the invention should be determined by the appended 
claims and their legal equivalents, rather than by the examples given.