(19)
(11) EP 1 174 043 A8

(12) CORRECTED EUROPEAN PATENT APPLICATION

(48) Corrigendum issued on:
24.04.2002 Bulletin 2002/17

(43) Date of publication:
23.01.2002 Bulletin 2002/04

(21) Application number: 01126146.8

(22) Date of filing: 19.09.1995
(51) International Patent Classification (IPC)7: A23L 1/31, A47J 27/04
(84) Designated Contracting States:
AT DE ES FR GB IT NL

(30) Priority: 26.09.1994 US 310756

(62) Application number of the earlier application in accordance with Art. 76 EPC:
95934977.0 / 0793419

(71) Applicant: Tippmann, Eugene R.
Ft. Wayne, IN 46845 (US)

(72) Inventor:
  • Tippmann, Eugene R.
    Ft. Wayne, IN 46845 (US)

(74) Representative: Kehl, Günther, Dipl.-Phys. 
Patentanwaltskanzlei Günther Kehl Friedrich-Herschel-Strasse 9
81679 München
81679 München (DE)

 
Remarks:
This application was filed on 02 - 11 - 2001 as a divisional application to the application mentioned under INID code 62.
 


(54) Apparatus and method for producing a skinless meat product


(57) 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.