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    Microwavable susceptor and method of using same
    1.
    发明授权
    Microwavable susceptor and method of using same 失效
    微波感应器及其使用方法

    公开(公告)号：US5403998A

    公开(公告)日：1995-04-04

    申请号：US29000

    申请日：1993-03-10

    申请人： Shiowshuh Sheen ,  John H. Moyer ,  Simon Gagel

    发明人： Shiowshuh Sheen ,  John H. Moyer ,  Simon Gagel

    IPC分类号： B65D65/46 ,  B65D81/34 ,  H05B6/64 ,  H05B6/80

    CPC分类号： H05B6/64 ,  B65D65/46 ,  B65D81/3446 ,  B65D2581/3485 ,  B65D2581/3494 ,  Y02W90/13 ,  Y10S99/14

    摘要： A susceptor for use in the microwave cooking of food, includes a first plastic film, a second plastic film, and a semi-liquid lossy material disposed intermediate the first and second films. The lossy material includes glycerine, sucrose ester, and chloride salt, 25 grams of the lossy material in a 50 ml. glass beaker being heatable to at least 200.degree. C. within 40 seconds by 900 watts of microwave energy in a 1.1 cu. ft. oven. Preferably a layer of paper is sandwiched between the first and second films, the lossy material being absorbed on the paper layer. The susceptor is preferably biodegradable and edible. A method of microwave cooking includes the steps of providing an assembly of such a susceptor and the food to be microwave cooked, cooking the food in intimate contact with the susceptor in a microwave oven, and separating the microwave cooked food from the susceptor.

    摘要翻译： 用于微波烹饪食物的感受体包括第一塑料膜，第二塑料膜和设置在第一和第二膜之间的半液体有损耗材料。 有损耗材料包括甘油，蔗糖酯和氯化物盐，25克有害物质在50ml。 玻璃烧杯在40秒内可加热到至少200℃，在1.1立方米内加热900瓦的微波能量。 ft。烤箱 优选地，一层纸夹在第一和第二膜之间，有损材料被吸收在纸层上。 感受体优选是可生物降解和可食用的。 一种微波烹饪方法包括以下步骤：提供这种基座和要微波烹饪的食物的组合，在微波炉中与基座紧密接触烹饪食物，以及将微波烹饪食物与感受器分开。

    Process for preparing tender, juicy microwaveable meat
    2.
    发明授权
    Process for preparing tender, juicy microwaveable meat 失效
    制作嫩嫩，多汁微波炉肉的方法

    公开(公告)号：US5384140A

    公开(公告)日：1995-01-24

    申请号：US986676

    申请日：1992-12-08

    申请人： Simon Gagel ,  ShiowShuh Sheen ,  John Moyer

    发明人： Simon Gagel ,  ShiowShuh Sheen ,  John Moyer

    IPC分类号： A23L1/31 ,  A23L1/00 ,  A23L1/315 ,  A23L1/318 ,  A23L1/314

    CPC分类号： A23L13/72 ,  A23L13/57 ,  A23P20/10 ,  A23P20/12

    摘要： In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a cation normality ratio of Na.sup.+ /K.sup.+ /Ca.sup.++ of 2-10/1-6/1-4, the contact continuing until the water gain in the meat is at least 8% of the initial weight of the meat. Thereafter a dry, powdery coating agent, including starch, protein and optional flavoring, is applied to the meat. During subsequent microwave cooking of the meat, the coating agent forms a starch-and-protein crosslinked continuous skin-like film which controls the heating rate and the microwave penetration depth so that microwave energy absorption is at least initially higher at the film than in the interior of the meat.

    摘要翻译： 在微波炉烹调后，可以实现多汁嫩嫩的涂布微波炉的制备方法，将肉与pH为5.0〜9.0，Na + / K + / Ca ++的阳离子正常比例为2-10的水溶液紧密接触 / 1-6 / 1-4，继续进行直到肉中水分增加的接触量至少为肉类初始重量的8％。 此后，将含有淀粉，蛋白质和任选的调味剂的干粉状包衣剂施用于肉。 在肉的随后的微波烹饪期间，涂覆剂形成淀粉和蛋白质交联的连续皮肤样膜，其控制加热速率和微波穿透深度，使得膜的微波能量吸收至少最初高于在 肉的内部。

    Microwavable fry-like cooking process
    3.
    发明授权
    Microwavable fry-like cooking process 失效
    微波炒锅烹饪过程

    公开(公告)号：US5286504A

    公开(公告)日：1994-02-15

    申请号：US12254

    申请日：1993-02-01

    申请人： Shiowshuh Sheen ,  John Moyer ,  Simon Gagel

    发明人： Shiowshuh Sheen ,  John Moyer ,  Simon Gagel

    IPC分类号： A23L5/10 ,  A23L13/00 ,  A23L13/50 ,  A23L1/00

    CPC分类号： A23L13/57 ,  A23L13/03 ,  A23L5/15

    摘要： A fry-like microwave cooking process for producing food with a crisp exterior and a soft, tender interior includes the steps of applying an edible hydrophilic lossy susceptor to at least a portion of the surface of the food bearing a moisture-retardant edible barrier layer, and microwave cooking the susceptor-bearing food to provide a crisp exterior and a soft, tender interior for the food. The barrier layer is a natural skin, a dough layer or a film formed of a plasticized material selected from the group consisting of methylcellulose, carrageenan and combinations thereof. The susceptor includes glycerine, sucrose ester, and chloride salt. The susceptor is characterized by the property that 25 grams of the susceptor in a 50 ml. glass beaker is heatable to 200.degree. C. in less than 40 seconds by 900 watts of microwave energy in a 1.1 cu. ft. oven. Preferably the process further browns and crisps the food exterior through a Maillard reaction at a temperature of at least 135.degree. C., the susceptor additionally including a reducing sugar and an amino compound.

    摘要翻译： 用于生产具有酥脆外观和柔软嫩嫩内部的食物的油炸微波烹饪方法包括以下步骤：将可食用的亲水性损耗感受器施加到具有阻燃可食用阻隔层的食物的至少一部分表面上， 和微波炉烹饪承托食物，为食物提供清脆的外观和柔软嫩嫩的内部。 阻挡层是天然皮肤，面团层或由选自甲基纤维素，角叉菜胶及其组合的增塑材料形成的膜。 感受器包括甘油，蔗糖酯和氯化物盐。 感受体的特征在于，将25克感受器在50毫升 玻璃烧杯在不到40秒内可加热至200摄氏度，在1.1立方米内加热900瓦的微波能量。 ft。烤箱 优选地，该方法在至少135摄氏度的温度下通过美拉德反应进一步使食物外部棕色和脆碎，所述感受器另外包含还原糖和氨基化合物。