PROCEDURE FOR FOOD STRUCTURE IMPROVEMENT PRIOR TO COOKING AND RELATED EQUIPMENT
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United States of America Patent
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Oct 17, 2019
app pub date -
Jun 12, 2017
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Jun 16, 2016
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Abstract
The method and device, according to theoretical and experimental guidelines and related equipment, substantially modify, regarding the prior art treatment of food, especially of animal origin, the maturation and cooking phases, thus integrating most of the benefits of both processes. The method and device improve the characteristics of chewability, digestibility, presence of nutrients and hydration of the food. Moreover, the method and device ensure the absence of toxic substances due to cooking processes and improves the contribution of food marination and aromatic substances.
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