Microbiologically stable cooking system
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United States of America Patent
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Jul 27, 2004
Grant Date -
Aug 28, 2003
app pub date -
Feb 18, 2003
filing date -
May 21, 1999
priority date (Note) -
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Abstract
A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.
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