Seasoning stick and method and apparatus for preparing foods

Abstract

A solid seasoning product in the form of a stick, rod, thread, band or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be inserted into food comprising meat or poultry prior to heating to prepare the food. The product is composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning.

What is claimed is:  
     
         1 . A seasoning product comprising a seasoning in powder and a suitable FDA food approved binder formed into a solid shaped mass capable of being inserted into a solid food.  
     
     
         2 . A seasoning product according to  claim 1  wherein the food comprises meat, fish or poultry, and that during heating of the food, the binder undergoes a change to effectively cause release of the seasoning for migration through the food whereby the food is flavored by the seasoning.  
     
     
         3 . A seasoning product according to  claim 2  wherein the binder disintegrates at a predetermined temperature.  
     
     
         4 . A seasoning product according to  claim 3  wherein the binder melts or dissolves a predetermined time after heating of the food commences.  
     
     
         5 . A seasoning product according to  claim 3  wherein the binder disintegrates at a temperature of from about 100 degrees F. to about 140 degrees F.  
     
     
         6 . A seasoning product according to  claim 1  wherein the powder has a particle size of from about 2 mils to about 10 mils in diameter.  
     
     
         7 . A seasoning product according to  claim 1  wherein the product is in elongated form as one of a stick, rod, thread, band and ribbon.  
     
     
         8 . A seasoning product according to  claim 1  wherein the product is in the form of one of a peg-shape and wedge-shape.  
     
     
         9 . A seasoning product according to  claim 1  wherein the product is elongated and has a thickness of from about 20 mils to about 250 mils.  
     
     
         10 . A seasoning product according to  claim 1  wherein the ratio of binder to seasoning is from about 0.1% by weight to about 10% by weight.  
     
     
         11 . A seasoning product according to  claim 1  wherein the shaped mass is encompassed by a shell made of the binder material.  
     
     
         12 . A seasoning product according to  claim 1  wherein the shaped mass has a solid core of binder.  
     
     
         13 . A seasoning product according to  claim 1  wherein the shaped mass is composed of a plurality of layers.  
     
     
         14 . A device for making opening in a food comprising an elongated shank having an elongated flat, a point formed on one end of the shank, a pusher element attached to the other end of the shank, and a ring having a mating flat slidably mounted on the shank whereby the ring can be slid relative to the shank, but rotated relative to the shank to lock the ring in place on the shank.  
     
     
         15 . A device according to  claim 14  further including a belt attached at one end to one of the pusher element and shank and at its other end to the ring.  
     
     
         16 . A method for seasoning a food comprised of meat, fish and poultry to be subjected to heating comprising the steps of inserting into food a solid seasoning composed of seasoning in powder form and a binder forming a bonding therefor, and heating the food to prepare same for consumption, the binder during heating disintegrating to release the seasoning to migrate through and to season the food.  
     
     
         17 . A method for seasoning a food according to  claim 16  wherein the food is heated until the temperature of the binder reaches from about 100 degrees F. to about 140 degrees F. at which time temperature the binder disintegrates.  
     
     
         18 . A method for seasoning a food according to  claim 16  wherein the binder is present in the solid seasoning in an amount from about 0.1% by weight to about 10% by weight.  
     
     
         19 . A method for seasoning a food according to  claim 16  wherein the binder liquefies to effect the disintegrating.  
     
     
         20 . A method for making a seasoning product comprising the steps of mixing a seasoning in powder form with a food approved binder, and subjecting the mixture to pressure to form a solid shaped mass capable of being inserted into meat, fish or poultry.