公开(公告)号：EP0717917B1

公开(公告)日：2004-05-19

申请号：EP94922655.9

申请日：1994-07-26

申请人： Tippmann, Eugene R.

发明人： Tippmann, Eugene R.

IPC分类号： H05B6/80 ,  A23L3/00

CPC分类号： H05B6/804 ,  A21B3/04 ,  A23B4/0526 ,  A23L5/13 ,  A23L5/15 ,  A23L5/17 ,  A23L13/00 ,  A47J27/04 ,  A47J27/0817 ,  F24C15/327 ,  H05B6/6402 ,  H05B6/6482

摘要： An apparatus for preparing a food product (300) includes a baking oven (302), such as a microwave, radiant or conventional oven, having a cooking cavity (324) for accommodating the food product (300), a vacuum pump (322) for reducing the pressure within the cooking cavity (324), a heating device (318, 320) for heating the food product (300) in the reduced atmosphere and a valve (326) for selectively restoring the cooking cavity (324) to atmospheric pressure. A method of preparing the food product (300) in the oven (302) includes the steps of reducing the pressure within the cooking cavity (324), heating the food product (300) therein and returning the cooking cavity (324) to atmospheric pressure. In doing so, a temperature necessary to cook the food product (300) in a vacuum is less than that temperature necessary to cook the food product (300) at atmospheric pressure which temperature may cause the food product (300) to dry-out or become tough.

公开(公告)号：EP0793419B1

公开(公告)日：2002-11-20

申请号：EP95934977.0

申请日：1995-09-19

申请人： Tippmann, Eugene R.

发明人： Tippmann, Eugene R.

IPC分类号： A22C11/00 ,  A47J27/04

CPC分类号： A21B3/04 ,  A23B4/0053 ,  A23B4/0526 ,  A23L5/13 ,  A23L13/00 ,  A47J27/04 ,  A47J27/0817 ,  A47J2027/043

摘要： A meat product and apparatus (2) 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 (10) and steam generated from a source of water (12) is introduced into the cooking chamber (10). The steam and pressure within the chamber (10) 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 the chamber (10). The pressure may be reduced so as to produce a low temperature steam from 150 to 180 degrees F to cook the meat product. Additionally, a flavored ingredient, such as liquid smoke, may be added to the water (12) to flavor the meat product and the pressure can be further reduced so that a thin skin layer can be formed on the meat product surface.

公开(公告)号：EP0908129A1

公开(公告)日：1999-04-14

申请号：EP98118700.8

申请日：1998-10-02

申请人： Tippmann, Eugene R.

发明人： Tippmann, Eugene R.

IPC分类号： A47J37/06

CPC分类号： A47J37/0611 ,  A47J37/067

摘要： A cooking system and more specifically, a griddle (10) type cooking system having a heating surface wherein a temperature of the griddle heating surface is substantially uniform across the entire surface is provided. This uniform surface temperature is maintained even when food products are placed on only a portion of the cooking surface. The cooking system minimizes overcooking of an outer surface of the food product in order to substantially reduce or eliminate the generation of mutagens or carcinogens while under cooking of the food product is likewise minimized thus eliminating harmful bacteria within the food product. The cooking system includes a sealed cooking medium chamber (28) having a substantially planar top cooking surface (12), a bottom surface (20) and side walls (22) for housing a heating medium (26) in the form of water. A mechanism for heating the water within the cooking medium chamber is provided either within the chamber itself or adjacent the chamber with a control means (42) being provided to control a temperature of the top cooking surface (15) wherein the temperature of the top cooking surface is uniform over an entire exposed surface of the top cooking surface.

摘要翻译： 一种烹饪系统，更具体地说，提供了一种具有加热面的平板炉（10）式烹调系统，其中炉膛加热面的温度在整个表面上基本上均匀。 即使当食品仅放置在烹饪表面的一部分上时，也保持这种均匀的表面温度。 烹饪系统最小化食品的外表面的过度烹饪，以便在食品的烹饪过程中基本上减少或消除诱变剂或致癌物的产生，同时最小化食品，从而消除食品中的有害细菌。 烹饪系统包括具有基本上平面的顶部烹饪表面（12），底面（20）和用于容纳水形式的加热介质（26）的侧壁（22）的密封烹饪介质室（28）。 在烹饪介质室内加热水的机构设置在室本身内或与室相邻，其中设置有控制装置（42）以控制顶部烹饪表面（15）的温度，其中顶部烹饪的温度 表面在顶部烹饪表面的整个暴露表面上是均匀的。

公开(公告)号：EP1174043A8

公开(公告)日：2002-04-24

申请号：EP01126146.8

申请日：1995-09-19

申请人： Tippmann, Eugene R.

发明人： Tippmann, Eugene R.

IPC分类号： A23L1/31 ,  A47J27/04

CPC分类号： A21B3/04 ,  A23B4/0053 ,  A23B4/0526 ,  A23L5/13 ,  A23L13/00 ,  A47J27/04 ,  A47J27/0817 ,  A47J2027/043

摘要： An apparatus (2) and method of producing a meat product 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 (10) and steam generated from a source of water (12) is introduced into the cooking chamber (10). The steam and pressure within the chamber (10) 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 the chamber (10). The pressure may be reduced so as to produce a low temperature steam from 65,6 °C (150 °F) to 82,2 °C (180 °F) to cook the meat product. Additionally, a flavored ingredient, such as liquid smoke, may be added to the water (12) to flavor the meat product and the pressure can be further reduced so that a thin skin layer can be formed on the meat product surface.

公开(公告)号：EP1174043A2

公开(公告)日：2002-01-23

申请号：EP01126146.8

申请日：1995-09-19

申请人： Tippmann, Eugene R.

发明人： Tippmann, Eugene R.

IPC分类号： A23L1/31 ,  A47J27/04

CPC分类号： A21B3/04 ,  A23B4/0053 ,  A23B4/0526 ,  A23L5/13 ,  A23L13/00 ,  A47J27/04 ,  A47J27/0817 ,  A47J2027/043

摘要： An Electronic Article Surveillance (EAS) marker is adapted for direct application to optically recorded media such as compact disks, CD-ROM's, laser disks, digital video disks, and the like. The marker includes a support sheet and one or more marker elements which are positioned such that the mass distribution of the marker is symmetrically disposed about the center of the marker. This ensures that when the marker is properly positioned on the optically recorded media, the marker does not adversely affect the mechanical balance of the media.

摘要翻译： 电子物品监视（EAS）标记适用于直接应用于光学记录介质，如光盘，CD-ROM，激光盘，数字视频盘等。 所述标记包括支撑片和一个或多个标记元件，所述标记元件被定位成使得标记的质量分布关于标记的中心对称地布置。 这确保了当标记正确地定位在光学记录介质上时，标记不会不利地影响介质的机械平衡。

公开(公告)号：EP1174043A3

公开(公告)日：2002-10-02

申请号：EP01126146.8

申请日：1995-09-19

申请人： Tippmann, Eugene R.

发明人： Tippmann, Eugene R.

IPC分类号： A23L1/31 ,  A47J27/04

CPC分类号： A21B3/04 ,  A23B4/0053 ,  A23B4/0526 ,  A23L5/13 ,  A23L13/00 ,  A47J27/04 ,  A47J27/0817 ,  A47J2027/043

摘要： An apparatus (2) and method of producing a meat product 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 (10) and steam generated from a source of water (12) is introduced into the cooking chamber (10). The steam and pressure within the chamber (10) 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 the chamber (10). The pressure may be reduced so as to produce a low temperature steam from 65,6 °C (150 °F) to 82,2 °C (180 °F) to cook the meat product. Additionally, a flavored ingredient, such as liquid smoke, may be added to the water (12) to flavor the meat product and the pressure can be further reduced so that a thin skin layer can be formed on the meat product surface.

摘要翻译： 公开了一种生产肉制品的设备（2）和方法，所述肉制品包括被热处理以在其表面没有外表皮的肉块。 将肉放置在气密室（10）内，并将从水源（12）产生的蒸汽引入烹饪室（10）。 调节室（10）内的蒸汽和压力以便在室内产生100％的大气湿度，从而防止存在于肉内的任何水蒸发到室（10）的大气中。 压力可以降低，从而产生从65.6℃（150℉）到82.2℃（180℉）的低温蒸汽以烹制肉制品。 另外，可以向水（12）中添加诸如液体烟雾的调味成分以调味肉制品，并且压力可以进一步降低，从而可以在肉制品表面上形成薄皮层。

公开(公告)号：EP0793419A1

公开(公告)日：1997-09-10

申请号：EP95934977.0

申请日：1995-09-19

申请人： Tippmann, Eugene R.

发明人： Tippmann, Eugene R.

IPC分类号： A21B3 ,  A23B4 ,  A23L1 ,  A47J27

CPC分类号： A21B3/04 ,  A23B4/0053 ,  A23B4/0526 ,  A23L5/13 ,  A23L13/00 ,  A47J27/04 ,  A47J27/0817 ,  A47J2027/043

摘要： A meat product and apparatus (2) 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 (10) and steam generated from a source of water (12) is introduced into the cooking chamber (10). The steam and pressure within the chamber (10) 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 the chamber (10). The pressure may be reduced so as to produce a low temperature steam from 150 to 180 degrees F to cook the meat product. Additionally, a flavored ingredient, such as liquid smoke, may be added to the water (12) to flavor the meat product and the pressure can be further reduced so that a thin skin layer can be formed on the meat product surface.

公开(公告)号：EP0717917A1

公开(公告)日：1996-06-26

申请号：EP94922655.0

申请日：1994-07-26

申请人： Tippmann, Eugene R.

发明人： Tippmann, Eugene R.

IPC分类号： A21B3 ,  A23B4 ,  A23L1 ,  A47J27 ,  A47J37 ,  F24C7 ,  F24C15 ,  H05B6

CPC分类号： H05B6/804 ,  A21B3/04 ,  A23B4/0526 ,  A23L5/13 ,  A23L5/15 ,  A23L5/17 ,  A23L13/00 ,  A47J27/04 ,  A47J27/0817 ,  F24C15/327 ,  H05B6/6402 ,  H05B6/6482

摘要： An apparatus for preparing a food product (300) includes a baking oven (302), such as a microwave, radiant or conventional oven, having a cooking cavity (324) for accommodating the food product (300), a vacuum pump (322) for reducing the pressure within the cooking cavity (324), a heating device (318, 320) for heating the food product (300) in the reduced atmosphere and a valve (326) for selectively restoring the cooking cavity (324) to atmospheric pressure. A method of preparing the food product (300) in the oven (302) includes the steps of reducing the pressure within the cooking cavity (324), heating the food product (300) therein and returning the cooking cavity (324) to atmospheric pressure. In doing so, a temperature necessary to cook the food product (300) in a vacuum is less than that temperature necessary to cook the food product (300) at atmospheric pressure which temperature may cause the food product (300) to dry-out or become tough.

摘要翻译： 一种用于制备食品（300）的设备包括：具有用于容纳食品（300）的烹饪腔（324）的真空烘箱（302），例如微波炉，辐射式或传统烘箱;真空泵（322） 用于降低烹饪腔室（324）内的压力;加热装置（318,320），用于加热处于减压空气中的食品（300）;以及阀门（326），用于选择性地将烹饪腔室（324）恢复至大气压力 。 在烤箱（302）中制备食品（300）的方法包括以下步骤：降低烹饪腔室（324）内的压力，加热其中的食品（300）并使烹饪腔室（324）返回到大气压力 。 这样做时，在真空中烹饪食品（300）所需的温度低于在大气压力下烹饪食品（300）所需的温度，该温度可导致食品（300）干燥或 变得艰难。