Tenderizing apparatus with fluid reservoir

A system comprising a tenderizing apparatus with a fluid reservoir provides users an efficient way to simultaneously tenderize and marinate food. The tenderizer with a fluid reservoir generally includes a fluid outlet or valve and a tensioning element. A fluid reservoir receives marinade. Activation of the system by applying downward pressure releases marinade into an injector. The injector is inserted into the target food. Substantially simultaneously, activation results in at least one projection penetrating the surface of the target food. When downward pressure is released, the injector and projection retract. A first portion and a second portion are separated for easy cleaning. A removably attached first portion cover and third cover provide easy storage.

FIELD OF THE DISCLOSURE

The present invention relates to systems and methods for tenderizing food. Specifically, the system comprises an apparatus comprising a tenderizing device and a fluid reservoir. The system may include ready-to-use marinade packs to be used in conjunction with the apparatus for substantially simultaneously tenderizing and marinating food.

BACKGROUND

Marinades are surface treatments used to impart flavor on a variety of different foods, such as pork, beef and poultry. When marinating meat, generally the thicker the cut the less that the marinade that penetrates the food. Most marinades are thin liquids that sit on foods before cooking but do not penetrate the food. They coat the surface of the food, but do not tenderize the food and only impart a limited flavor into the food.

Salt is one ingredient that will permeate through the meat. However, after hours of marinating meat even with salt the marinade usually penetrates approximately ⅛ of an inch of the meat. The remainder of the food does not get flavored by the marinade. The food can sometimes become overly tender and mealy where the marinade has penetrated, while the inside remains untouched. In fact, when food including but not limited to beef and poultry are marinated and then refrigerated, the molecules move more slowly and the marinade generally penetrates even less of the meat and has less of an impact on the meat.

Also, in some cases there is a significant amount of acidity in the marinade. If the meat or poultry is marinated for a significant amount of time, the meat or poultry can become mealy and the marinade can denature the protein which can change the flavor as well as the texture of the meat or poultry.

There are presently limitations and drawbacks to the methods and apparatuses which are available to assist in tenderizing and adding particular flavors to food. For example, a marinating solution may be salt, phosphates and water, or may consist of more complex flavors with seasonings, starches, vegetable or dairy proteins, acids, antimicrobials and antioxidants. People often marinate with separate pieces of equipment such as injectors, tumblers and then after the food has marinated will use equipment to tenderize such as a massager or a separate tenderizer. Another limitation and drawback to the devices that are available today is that they do not reliably result in eye appealing, flavorful, tender and juicy meat or poultry as well as other types of foods such as meat substitutes like tofu and tempeh. The person marinating and tenderizing the food must know what different marinades will do to particular foods; for example, some will make the meat mealy while the meat sits in a particular marinade and if the meat is not tenderized at the right time will sacrifice the flavor and texture of the meat.

Another limitation and drawback to devices that are available today is that foods will have to be stored in the refrigerators while they are marinating and then tenderized either before or after the good has marinated. There is a lot of waste, and containers are needed to store the food. There are also general space issues as the good has to be marinated in the refrigerator. Also, the devices that are available today for raw food, including but not limited to meats and poultry, have to be handled directly by an individual multiple times to marinade and tenderize the food. This results in more safety issues for the individual that is handling raw food. Also, a person cannot marinade and tenderize food in a short period of time as the food must be marinated and then tenderized separately.

Previous attempts have been made to design a system for simultaneously tenderizing and marinating food, but those attempts have produced inferior flavor infusion and tenderizing. Some handheld tenderizing and marinating systems rely on pumping, rolling, squeezing, and rotating at least one portion of the device in addition to manually applying pressure to marinate and tenderize food. These devices are difficult to use and require much effort. These devices are not helpful in restaurant settings where work is repetitive and time is short. Furthermore, many handheld tenderizing and marinating apparatuses commercially available have too many parts that are difficult to clean.

SUMMARY OF THE INVENTION

What is needed is a system for simultaneously tenderizing and marinating food with apparatuses that are easy to clean and store and that do not require undue fatigue.

In one embodiment, the system includes a food tenderizer with a fluid reservoir which includes a first portion having a fluid outlet, a second portion having a first end and a tensioning element. The first end may be sized to receive fluid from the first portion upon activation of the tensioning element. A second end which may have a second portion having at least one projection extending downwardly from the second end of the second portion. The second end of the second portion may also have an injector extending downwardly from the second end of the second portion.

In another embodiment, the food tenderizer with a fluid reservoir may have a first portion with a fluid outlet which is subjacent to the first portion. The second portion may have at least one projection wherein actuation causes fluid to be injected into the food and the at least one projections extends downward.

A fluid reservoir receives marinade. Activation of the system by applying downward pressure releases marinade into an injector. The injector is inserted into the target food. Substantially simultaneously, activation results in at least one projection penetrating the surface of the target food. When downward pressure is released, the injector and projection retract.

A first portion and a second portion are separated for easy cleaning.

A removably attached first portion cover and third cover provide easy storage.

REFERENCE NUMERALS OF THE DRAWINGS

DETAILED DESCRIPTION

Injecting marinades directly into the meat or poultry is more effective at enhancing flavor and improving the “juiciness” of food. Tenderizing is a process which can make proteins softer by softening both the proteins in muscle fibers and in connective tissues that sheath the fibers and connect them to bones. This can also be applied to different types of food as well. Since marinades do not penetrate deep into a cut of meat for example, they do not denature the protein bonds much beyond the surface. Accordingly, there is often little tenderizing beyond the surface unless the meat is tenderized with a tenderizer.

The present invention quickly and effectively tenderizes food while also and adding flavor internally to the food. A single apparatus is able to achieve both of these functions and leaves the target food succulent with the flavor of the marinade throughout the food. As used herein, relational terms, such as “first” and “second,” “over” and “under,” “front” and “rear,” “in, within, and around” and the like, may be used solely to distinguish one entity or element from another entity or element without necessarily requiring or implying any physical or logical relationship or order between such entities or elements. The tenderizing apparatus with fluid reservoir described herein provides for an easy and convenient system for tenderizing food while also injecting fluid into food.

Now referring to the drawings in which like reference designators refer to like elements, there is shown inFIG. 1a tenderizing apparatus with fluid reservoir constructed in accordance with the principles of the present invention and designated generally as20and also referred to as the system20. The tenderizing apparatus with a fluid reservoir20system may be used with a variety of different types of food including, but not limited to pork, beef, poultry, tofu, tempeh, vegetables, roots and tubers, and cheeses. The tenderizing apparatus with fluid reservoir20may generally include three separate portions, with the second portion further separated into a platform portion and a base portion.

InFIG. 1, the tenderizing apparatus with a fluid reservoir20may include a first portion14and a first portion cover1. The first portion cover1may be a lid which may be able to screw on and off or pop on and off. The first portion cover1may also be secured in other ways as well and may not be specifically limited to a lid. The first portion cover1may create a seal when it is secured to the first portion14.

The first portion cover1may be made of high density polyethylene or another type of plastic or material which can be used when cooking and is food safe. The material may be able to withstand heat as well as cool temperatures. The material will also be strong enough to withstand the pressure that may be applied by a user to the tenderizing apparatus with fluid reservoir20. The first portion cover1may come in different sizes depending on the particular user. A user may be able to select the size of the first portion cover1which the user finds desirable to use and depress with the hand or with one finger. The first portion cover1may also contain indentations for the user's fingers or indentations for the palm of the hand so that pressure can be applied to the first portion cover1with a single finger or with the palm of the hand.

The first portion14as shown inFIG. 1may also include an at least substantially cylindrical portion2. The at least substantially cylindrical portion2may also include a liquid reservoir19at one end. The liquid reservoir19can be a variety of different sizes designed to accommodate a different amount of liquid. The liquid reservoir19can be sized to receive a significant amount of liquid or it may be designed to receive a small amount of liquid. The at least substantially cylindrical portion2may also include a lip around the exterior of the first (top) end to keep any liquid that is put into the reservoir from spilling once it is placed into the at least substantially cylindrical portion2.

The at least substantially cylindrical portion2may include a tapered area22at the second (bottom) end. The tapered area22may be at least substantially cylindrical but smaller in size than the liquid reservoir19at the first end. The tapered area22may be a variety of different sizes and is not limited by the size and shape as seen inFIG. 1. The tapered area22may be a core, nozzle, drain, spout, or opening and may be integrated with a seal3or flap.

The at least substantially cylindrical portion2may be made of high density polyethylene or another type of plastic or material which can be used when cooking and is food safe. The material will able to withstand heat as well as cool temperatures. The material will also be strong enough to withstand the pressure that may be applied with a user applies pressure to the at least substantially cylindrical portion2or the tenderizing apparatus with fluid reservoir20.

The first portion14may also include a seal3. The seal3may prevent leakage, contain pressure and exclude contamination. The seal3may be adhere to the tapered area which may be at the second end of the at least substantially cylindrical portion2. The seal3may be designed to contain fluid within the at least substantially cylindrical portion2. The seal3may be but is not limited to a one-way valve or flap. The seal3may be made of rubber or another material which may prevent leakage, contain pressure and exclude contamination.

The tenderizing apparatus with fluid reservoir20as shown inFIG. 1may also contain a second portion18. The first portion14may be releasably secured to the second portion18or the first portion14may be permanently secured to the section portion18. The second end of the first portion14may be secured in some manner to the first end of the second portion18.

The second portion18may also include a second portion cover5. The second portion cover5may be sized to cover a variety of different items. The second portion cover5may also be designed to fit into the hand of a user and may contain grooves for the hand to make it easier to grip this particular part. For example, the second portion cover5may include personalized hand grips which are designed to fit the hand of a particular user. The second portion cover5may also include an indentation for the palm of a user's hand. This may be designed to fit the hand of a particular user or it may be designed generally to fit the palm or fingers of users.

The second portion cover5may be made of high density polyethylene or another type of plastic or material which can be used when cooking and is food safe. The material will able to withstand heat as well as cool temperatures. The material will also be strong enough to withstand the pressure that may be applied with a user applies pressure to the second portion cover5.

As can be seen inFIG. 1, the second portion18may also include a valve4may generally regulate, direct, or control the flow of a fluid by opening, closing or partially obstructing a pathway. The valve4may be a one-way valve or a two-way valve. The valve4may adhere to the first end of the platform7or it may sit in an indentation in the platform7. The platform7may be sized to receive the valve4. The valve4may be made out of rubber or other material which can control the flow fluid by an opening, closing or partially obstructed pathway.

The platform7may be may be made of high density polyethylene or another type of plastic or material which can be used when cooking. The material will able to withstand heat as well as cool temperatures. The material will be safe to use with food. The material will also be strong enough to withstand the pressure that may be applied with a user applies pressure to the platform7.

The second portion18as shown inFIG. 1may also include a securing device6. The securing device6may include a variety of different types of screws or nail. The securing device6may include, but not be limited to a screw similar or identical to a wood screw, a sheet metal screw or a dry wall screw. Additionally, the securing device6may have a variety of different head types. The securing device6may be for slotted, Phillips and Square drives, or round versus pan head drives, carriage bolts, flat and oval heads, security heads, which include tamper proof screws, a hex washer head or a truss head. The securing device6may also be a machine screw which includes socket screw, allen/hex socket screw or a torx screw, a button head, a flat head, a shoulder screw or a set screw. The securing device6may also have a variety of other types of heads and it may be a variety of different sizes. The securing device6may be made out of a variety of different materials, which include stainless steel, zinc plating, black oxide, hot dipped galvanized, aluminum and galvanized corrosion screws.

The platform7in the second portion18as shown inFIG. 1may have a first end and a second end and may be made of high density polyethylene or another type of plastic or material which can be used when cooking. The material will able to withstand heat as well as cool temperatures. The material will be safe to use with food. The material will also be strong enough to withstand the pressure that may be applied when a user applies pressure to the platform7. The platform7may include four separate parts that are of equal length at the second end. The four separate parts that are of equal length may include at least one tensioning element10within each of the four separate parts. The tensioning element10may be made to a variety of different tensions and can make the stiffness vary. The tensioning element11may be made out of stainless steel or variety of different materials, which include stainless steel, zinc plating, black oxide, hot dipped galvanized, aluminum, and galvanized corrosion material. The tensioning element may be inside the four separate parts of the second end of the platform7or may be only in certain portions of the platform7.

The platform7may also include a plurality of downward projections which can be used to house at least one tensioning element10. For example, one embodiment may comprise four downward projections at the second end.

The second portion18may also include a second tensioning element11. The second tensioning element11may be made out of stainless steel or variety of different materials, which include stainless steel, zinc plating, black oxide, hot dipped galvanized, aluminum, and galvanized corrosion material. The second tensioning element11may be made to a variety of different tensions and can make the stiffness vary such as from 0.5 psi to 30 psi. The second portion18may also include a second seal8. The second seal8may prevent leakage, contain pressure and exclude contamination. The second seal8may be adhere to a tapered area at the second end of the platform7. The second seal8may be designed to contain fluid. The second seal8may be made of rubber or another material which may prevent leakage, contain pressure and exclude contamination.

The second portion18as seen inFIG. 1may also include a second valve9. The second valve9may generally regulate, direct, or control the flow of a fluid by opening, closing or partially obstructing to pathway. The second valve9may adhere to second seal8which may be affixed or otherwise secured to the platform7. The second seal8or the platform7may be sized to receive the second valve9at the second end. The second valve9may be a one-way valve. The second valve9may be made out of rubber or other material which can control the flow fluid by an opening, closing or partially obstructed pathway.

The second portion18may also include at least one guide12. InFIG. 1the at least one guide12may include four guides which are of equal length and diameter and are attached to the second platform16and slideable within the platform7. The at least one guide12may consist of one guide or more than one guide. The at least one guide12may extend in different directions and is not limited to extending in one particular direction. Where there are more than one guide, the guides may extend in different directions or may extend in the same direction. The at least one guide12may be made of out of stainless steel or variety of different materials, which include but is not limited to stainless steel, zinc plating, black oxide, hot dipped galvanized, aluminum, and galvanized corrosion material. The at least one guide12may be strong enough to withstand a significant amount of pressure so that it does not collapse. The at least one guide12may be used to guide the platform7in different directions.

The second portion18may also include a base13. The base13may be made of high density polyethylene or another type of plastic or material which can be used when cooking. The material will able to withstand heat as well as cool temperatures. The material will be safe to use with food. The material will also be strong enough to withstand the pressure that may be applied. The base13may be of an at least substantially cylindrical shape but may also be a variety of other shapes including but not limited to a square, semi-circle, rectangle and a variety of other shapes.

The second portion18may also include an injector15. The injector15may include a large opening at the top or a small opening. The injector15may have a hole in the slide of the injector. The injector15may also have a plurality of holes. The injector15may also have a sharp point at the tip and may have a sturdy connection between the injector and the base13. The injector15may be secured to the second end of the base13. The injector15may also be removable to allow a user to clean the injector15in case it becomes clogged or something becomes lodged in the injector15. More than one injector15may be included. For example, the tenderizing apparatus with fluid reservoir may alternatively include two to 10 injectors of the same or varying lengths and widths. The second portion18may also contain more than one injector15.

The injector15may be made out of a material that is not designed to react with the salt. The injector15may be made of out of stainless steel or variety of different materials, which include but are not limited to stainless steel, zinc plating, black oxide, hot dipped galvanized, aluminum, and galvanized corrosion material. The injector15may be strong enough to withstand a significant amount of pressure so that it does not collapse if it is inserted directly into food.

The second portion18may also contain a second platform16. The second platform may be secured to the second end of the at least one guide12. The second platform16may be designed to accommodate a variety of different shapes and sizes. For example, the second platform16may be sized to receive at least one projection21. The at least one projection21may be attached to the base13and extend toward the second platform16.

The second platform16may be made of high density polyethylene or another type of plastic or material which can be used when cooking. The material will able to withstand heat as well as cool temperatures. The material will be safe to use with food. The material will also be strong enough to withstand the pressure that may be applied. The second platform16may be of an at least substantially cylindrical shape but may also be a variety of other shapes including but not limited to a square, semi-circle, rectangle and a variety of other shapes. The second platform16may be capable of allowing the at least one projection21to pass through without an obstruction.

The at least one projection21may contain a sharp portion which may be used to tenderize food. The at least one projection21may contain numerous projections or blades that can be organized, for example, in a linear fashion or a zig-zag fashion or in a concentric fashion or in a staggered fashion, or in a random fashion. There may be from about 1 to about 100 projections depending on the desired length, thickness, and target food desired. For example, the more delicate foods such as tofu and cheese will likely be tenderized and marinated more effectively with thinner and shorter projections or blades21. The projections or blades21may have varying spacing, thickness, and length. Spacing may be from about 1 mm to about 10 mm apart from each projection21. Thickness may be from about 1 to about 10 mm for each projection21. The length of each projection21may be from about 10 mm to about 200 mm. The at least one projection21may contain a sharp edge capable of piercing through different kinds of food. The projections21may have ends that are tapered, rounded, pointed, pin-point, or straight. A projection21may be an individual blade or a bridge with a plurality of blades, collectively referred to as a projection21.

The second portion18may also contain a third cover17. The third cover17may be designed in a variety of different shapes including but not limited to circular, oval, square or rectangle. The third cover17may cover the second platform16, the injector15, the at least one projection21and may be secured to the base13. The third cover17may be releasably secured to the base in a variety of different ways such as by frictionally, snapping, fitting, or screwing into the base13. The third cover17may be secured to the base13with a locking mechanism such as a snap, friction, screw, or press.

Additionally, the tenderizing apparatus with fluid reservoir20may also contain a locking mechanism23which can prevent the engagement of the device. This locking mechanism23such as a snap, friction, screw, or press may be designed to prevent people from using the device including but not limited to children and animals.

FIG. 2shows the first portion cover1. The first portion cover1may contain a design or text that may be printed on the cover or may be actually molded into the material. The first portion cover1may be at least substantially circular in shape and may also contain a variety of other shapes as well. The first portion cover1may be screwed, fitted, or snapped onto the substantially cylindrical portion2. The first portion cover1protects and covers the contents in the liquid reservoir19and provides a solid platform or grip for activating the system20.

FIG. 3shows a close-up of the at least substantially cylindrical portion2and the seal3. The at least substantially cylindrical portion2may contain a tapered portion at the second end. The tapered portion may only include a portion of the at least substantially cylindrical portion2and may also be sized to receive the seal3. The seal3may be larger or smaller than the tapered portion. The at least substantially cylindrical portion2may contain a locking mechanism so that the at least substantially cylindrical portion2may be secured with the second portion cover5. This locking mechanism may contain two rectangles which are designed to fit inside a portion of the second portion cover5. The securing mechanism may also include other designs including but not limited to a depressible circular portion.

FIG. 4shows a close-up of the seal3. The seal3may be at least substantially circular in shape and may contain an inner and an outer diameter. The seal3may fit and secure a tapered area22from the substantially cylindrical portion2and into or connected to a valve4and securing device6on the platform7. The platform7and the substantially cylindrical portion may be secured by one seal3or multiple seals3and protected by the second portion cover5.

FIG. 5shows a close-up view of the valve4. The valve4may contain a variety of different dimensions. The valve4allows and moderates the movement of liquid from the liquid reservoir19and down into the injector15. The valve4may be removable or fixably attached to the platform7. The valve4may be a one-way fluid outlet.

FIG. 6shows a close-up view of the second portion cover5. The second portion cover5may contain a variety of different dimensions. The second portion cover5may be molded or extruded to accommodate a tapered area22, a valve4, and a seal3. The second portion cover5may provide locking mechanisms23for safe use while allowing for easy detachment of the first portion14from the second portion18for cleaning.

FIG. 7shows a close-up view of the securing device6. The securing device6may contain a variety of different dimensions. An exemplary securing device6may be a screw, nut and bolt, pin, nail, or other linear device to hold at least two portions together. The securing device6may be fixably attached or removably attached to a first portion14and a second portion18or to a platform7and a substantially cylindrical portion2.

FIG. 8shows a close-up view of the platform7. The platform7may contain a variety of different dimensions. The platform7may contain spaces for receiving or connecting to any parts comprising the second portion18. Securing devices6may threat through the platform7. There may be a central opening to allow the passage of the valves4, seals3, and tensioning elements10to facilitate the movement of liquid from the liquid reservoir19to the injector15.

FIG. 9shows a close-up view of the second seal8. The second seal8may contain a variety of different dimensions. The second seal8may be the same or different from that of the seal3.

FIG. 10shows a close-up view of the second valve9. The second valve9may contain a variety of different dimensions. The second valve9may be the same or different from that of valve4.

FIG. 11shows a close-up view of the tensioning element10. The tensioning element10may contain a variety of different dimensions. The tensioning element10may be a spring as shown in this exemplary embodiment or a tendon. The tensioning element10, in this disclosure, include elements that may compress, including a spring.

FIG. 12shows a close-up view of the second tensioning element11. The second tensioning element11may contain a variety of different dimensions. The second tensioning element may be the same as or different from that of tensioning element10. Tensioning element10and second tensioning element11may be in a parallel arrangement on opposite ends of the platform7.

FIG. 13shows a close-up view of the at least one guide12. The at least one guide12may contain a variety of different dimensions. The system20may comprise two or four guides12arranged about the perimeter or at each corner of the platform7. The guide12may compress, may be solid, or may be hollow. The guide12provides stable and firm activation of the system20when a user presses down at the first portion cover of the system20.

FIG. 14shows a close-up view of the base13. The base13may contain a variety of different dimensions. The base13may contain spaces for receiving or connecting to any parts comprising the second portion18. Securing devices6may threat through the base13. There may be a central opening to allow the passage of the valves4, seals3, and tensioning elements10to facilitate the movement of liquid from the liquid reservoir19to the injector15. There may be openings or designated placements for at least one guide12.

FIG. 15shows a close-up view of the at least one projection21. The at least one projection21may contain a variety of different dimensions. The exemplary projection21as shown is organized in a zig-zag configuration and with multiple tapered projections21with uniform spacing. The projection21may be part of an injector system comprising the at least one projection21, an injector15, a valve4, and a seal3. The projection21and the injector15are connected to the platform7attached to the base13and connected to the liquid reservoir19of to first portion14by at least one valve4and at least one seal3.

FIG. 16shows a close-up view of the at least one projection21. The at least one projection21may contain a variety of different dimensions. The exemplary projection21as shown is organized in a linear configuration and with multiple tapered projections21with atypical spacing.

FIG. 17shows a close-up view of the injector15. The injector15may contain a variety of different dimensions. The injector15comprises a hollow structure with at least one opening. The injection15may have a pointed tip or a tapered tip or a blunt tip. The injector15may be of any of the following gauge sizes from 20 to 1″. Example gauge sizes may be 10, 00, ⅝″, or ¾″. The injector15have have a length of about 20 mm to about 200 mm. A system20may comprise more than one injector15. For example, a system20may comprise 2 to 20 injectors arranged between the projections21. A system20with multiple injectors may be connected to a central valve4or9.

FIG. 18shows a close-up view of the second platform16. The second platform16may contain a variety of different dimensions. The second platform16may be configured to receive at least one securing device6or at least one tensioning element10or at least one guide12. The second platform16should have a flat and strong surface. The second platform16should have an opening sufficient for allowing the protrusion and retraction of the injector15and the projection21substantially without friction. The second platform16is placed on top of the surface of food25.

FIG. 19shows a close-up view of the third cover19. The third cover19may contain a variety of different dimensions. The third cover19is preferably removably attached to the system20at the second portion18. The third cover19may contain at least one locking mechanism23. The third cover protects the injector15, projection21, and second platform16during storage.

FIG. 20shows the system20with the following parts removed from one another: the first portion14, the first portion cover1, the second portion18, and the third cover17. When cleaning the system20, a user need only detach the first portion14from the second portion18by undoing or releasing the at least one locking mechanism23on the third cover17coupled to the locking mechanism23on the first portion14. The first portion cover1may be removed by unscrewing, unsnapping, or unsealing the first portion cover1from the substantially cylindrical portion2which houses the liquid reservoir19.

FIG. 21shows the system20with the fluid reservoir19uncovered and ready to receive marinade. The marinade should be substantially liquid. Some system20embodiments, such as those with larger valves4and injectors15, may accommodate liquid marinades containing herbs, spices, or fruit pulp. Some system20embodiments may include at least one marinade packet24made out of a natural or synthetic plastic and filled with marinade and sealed. Some marinade packets24may be opened and then the contents disposed of into the liquid reservoir19. In other embodiments, a valve4may pierce the marinade packet24when the marinade packet24is inserted into the liquid reservoir19and the first portion cover1secured onto the substantially cylindrical portion2where the liquid reservoir19is located. This embodiment may allow for easier cleaning of the liquid reservoir19—only the emptied or used marinade packet24will need to be removed and discarded.

FIG. 22shows how the apparatus can be compressed which causes the at least one projection21and the injector15to move in relation to the second platform16. The compression may occur where a user places a hand over the first portion cover1or the at least substantially cylindrical portion2and applies force which causes the at least one projection21and the injector15to move in relation to the second platform16. An axial compression force may be applied to the first portion14which causes fluid to be expelled from the first portion14into the section portion18. Simultaneously, the at least one projection21and the injector15are movable axially such that the fluid, the at least one projection21and the injector15move in the same direction.

The liquid reservoir19may or may not be filled prior to using the system20. A user places the second platform16on top of the food25surface. The user with his or her hand may grab the system20by the second portion cover5or on top of the first portion cover1. The user may apply pressure downward, firmly pressing the second platform16onto the surface of the food25, slightly indenting the food25. This user may release the downward pressure and place the second platform16onto a different section of the food25.

FIG. 23shows a perspective view of the system20in the activated position. In the activated position, the downward pressure applied to the first portion cover1causes the second portion18to move downward, tensioned by the tensioning element10and11in some embodiments and along the at least one guide12. The platform7and the base13secured by at least one securing device6move as one piece downward toward the second platform16resting on the surface of the target food25. The downward movement pushes the projection21and the injector15down through the second platform16openings and into the target food25. When the downward pressure is released, the platform7and the base13move upward along the guide12back to the deactivated position where the injector15and the projection21are substantially flush with the second platform16or slightly above the second platform16.

In some methods, the person using the tenderizing apparatus with a fluid reservoir20would remove the first portion cover1and fill the liquid reservoir19with a liquid. The user would remove the third cover17and the second platform16would be placed over the food. The first portion cover1may be depressable and when a user depresses the first portion cover1the first portion cover1is depressed from a first position to a second position. When the first portion cover1is depressed from a first position to a second position the at least one projection21and the injector15protrude and penetrate the surface of the food tenderizing the food and marinating the food.