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公开(公告)号：US08461499B2
公开(公告)日：2013-06-11
申请号：US12303511
申请日：2007-06-04
Applicant: Robert T. Dorsey , Kara L. Harl
Inventor： Robert T. Dorsey , Kara L. Harl
CPC classification number: A47J36/027 , A47J36/022 , B65D33/01 , B65D81/3461 , B65D2205/00 , B65D2581/3416 , B65D2581/3424 , B65D2581/344 , B65D2581/3444 , B65D2581/345 , B65D2581/3464 , B65D2581/3466 , B65D2581/3472 , B65D2581/3483 , B65D2581/3494
Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may have one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may have a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.
Abstract translation: 一种具有可用于增强其中煮熟的食品的褐变和酥脆，从而改善其味道和外观的结构的微波加热材料。 材料可以是片状材料的形式或形成为诸如袋，小袋或其它合适结构的容器。 该材料可以具有一个或多个特征，其有助于使材料与食品紧密接触并有助于使食品在食品周围保持一致。 此外，材料可以具有避免与由食品释放的液体的实质接触的结构，可以具有适合于排出湿气的排气系统，可以具有涂层，透明表面，并且当形成为容器时，可以具有 一个角撑板的表面。
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Patent Agency Ranking
公开(公告)号：US09254061B2
公开(公告)日：2016-02-09
申请号：US12303542
申请日：2007-06-04
Applicant: Kara L. Harl , Jason R. Maxwell
Inventor： Kara L. Harl , Jason R. Maxwell
CPC classification number: A47J36/027 , B65D81/3461
Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may have one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may have a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.
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公开(公告)号：US20090274799A1
公开(公告)日：2009-11-05
申请号：US12303168
申请日：2007-05-29
Applicant: Roger V. Lee , Robert T. Dorsey , Kara L. Harl
Inventor： Roger V. Lee , Robert T. Dorsey , Kara L. Harl
CPC classification number: A23G3/2023 , A21C9/04 , A21C15/005 , A23L13/42 , A23L13/428 , A23L13/70 , A23L13/72 , A23L27/70 , A23P20/10 , B65D33/2508 , B65D81/2038 , B65D81/3272 , B65D81/3461 , B65D2581/3494 , Y02A40/961 , Y02W90/12
Abstract: A bag for applying seasoning to a food item is provided. The bag comprises a mouth, an interior surface, and a seasoning. The mouth receives the food item, and the seasoning is adhered to at least a portion of the interior surface such that the food item may be seasoned if placed through the mouth into the bag. In another embodiment, the bag may comprise a compartment for holding a seasoning. The compartment may have a releasable seal to release the seasoning on the food item. The bag may be provided to the consumer in a container such that the consumer may remove the bag from the container and place a food item in the bag to season the food item.
Abstract translation: 提供一个用于将调味料用于食品的袋子。 该袋包括口，内表面和调味料。 口接收食物，并且调味品粘附在内表面的至少一部分上，使得食物可以通过口进入袋而调味。 在另一个实施例中，袋可以包括用于保持调味料的隔间。 隔室可以具有可释放的密封以释放食物上的调味料。 袋子可以在容器中提供给消费者，使得消费者可以从容器中取出袋子并将食品放置在袋子中以对食品进行季节化。
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公开(公告)号：US20090200292A1
公开(公告)日：2009-08-13
申请号：US12303511
申请日：2007-06-04
Applicant: Robert T. Dorsey , Kara L. Harl
Inventor： Robert T. Dorsey , Kara L. Harl
IPC: H05B6/80
CPC classification number: A47J36/027 , A47J36/022 , B65D33/01 , B65D81/3461 , B65D2205/00 , B65D2581/3416 , B65D2581/3424 , B65D2581/344 , B65D2581/3444 , B65D2581/345 , B65D2581/3464 , B65D2581/3466 , B65D2581/3472 , B65D2581/3483 , B65D2581/3494
Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may comprise one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may comprise a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.
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公开(公告)号：US20090188914A1
公开(公告)日：2009-07-30
申请号：US12303520
申请日：2007-06-04
Applicant: Kara L. Harl , Jason R. Maxwell
Inventor： Kara L. Harl , Jason R. Maxwell
IPC: H05B6/80
CPC classification number: B65D81/3461 , B65D33/18 , B65D33/2591 , B65D81/264 , B65D2581/344 , B65D2581/3472 , B65D2581/3483 , B65D2581/3494
Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may comprise one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may comprise a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.
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公开(公告)号：US20090200294A1
公开(公告)日：2009-08-13
申请号：US12303542
申请日：2007-06-04
Applicant: Kara L. Harl , Jason R. Maxwell
Inventor： Kara L. Harl , Jason R. Maxwell
CPC classification number: A47J36/027 , B65D81/3461
Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may comprise one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may comprise a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.
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