A fat composition comprises: greater than 70% by weight stearic acid; from 5% to 20% by weight oleic acid; and from 1% to 10% by weight palmitic acid; said percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 40% by weight of StStSt triglycerides and greater than 10% by weight of PSt.sub.2 triglycerides based on total triglycerides present in the composition, and a weight ratio of PSt.sub.2:StStSt triglycerides of less than 0.5, wherein P is palmitic acid and St is stearic acid. The fat may be used in a marinade.

One or more methods are disclosed for producing a pre-cooked and coated meat product that can be later heated in a dry-heat type oven appliance, resulting in a meat product with a coating that mimics an oil fried product. Pre-selected meat cuts can be marinated and coated, such as with a breading or batter. The crust of the coated product can be quick frozen, and subsequently cooked to brown and cook the coating and produce a desired color. The cooked and coated product can be vacuum sealed in cooking barrier film and sous vide cooked. The resulting product maintains the color and crispness of an oil fried product when it is later heated for eating, such as in an oven or air-fryer.

One or more methods are disclosed for producing a pre-cooked and coated meat product that can be later heated in a dry-heat type oven appliance, resulting in a meat product with a coating that mimics an oil fried product. Pre-selected meat cuts can be marinated and coated, such as with a breading or batter. The crust of the coated product can be quick frozen, and subsequently cooked to brown and cook the coating and produce a desired color. The cooked and coated product can be vacuum sealed in cooking barrier film and sous vide cooked. The resulting product maintains the color and crispness of an oil fried product when it is later heated for eating, such as in an oven or air-fryer.

One aspect of the present invention pertains to a method of marinating food. Another aspect of the present invention pertains to an apparatus for marinating food.

A handheld vacuum marinator device is provided. The device can include a suction function button configured to activate a suction procedure when depressed and a marinade function button configured to activate a marinade procedure when depressed. The suction procedure includes activating a vacuum device to pull a vacuum through a suction inlet and deactivating the vacuum device when a first vacuum level is detected, and the marinade procedure includes initiating a plurality of cycles of activating the vacuum device to pull the vacuum through the suction inlet, deactivating the vacuum device when a second vacuum level is detected, holding the second vacuum level for a first preset amount of time, releasing the vacuum after the first preset amount of time, and waiting a second preset amount of time to reactivate the vacuum device for a start of a next one of the plurality of cycles.

A handheld vacuum marinator device is provided. The device can include a suction function button configured to activate a suction procedure when depressed and a marinade function button configured to activate a marinade procedure when depressed. The suction procedure includes activating a vacuum device to pull a vacuum through a suction inlet and deactivating the vacuum device when a first vacuum level is detected, and the marinade procedure includes initiating a plurality of cycles of activating the vacuum device to pull the vacuum through the suction inlet, deactivating the vacuum device when a second vacuum level is detected, holding the second vacuum level for a first preset amount of time, releasing the vacuum after the first preset amount of time, and waiting a second preset amount of time to reactivate the vacuum device for a start of a next one of the plurality of cycles.

The present invention relates to a reversible edible film with dual functionality comprising 1) a mixture of anionic carboxymethylcellulose (CMC) sodium salt, with a viscosity of less than 50 cp, in a concentration between 0.5 and 10% by weight, and at least another polysaccharide, in a concentration between 0.1 and 5% by weight, and glycerin, in a proportion between 1 and 20% by weight, 2) a sauce or marinating liquid, in a proportion between 20:80 and 80:20 with respect to the mixture, and 3) spices, where the film has two differentiated sides: Side A, whose surface is coated with spices, and Side B, composed of the polysaccharide mixture, glycerin, and sauce or marinating liquid. The present invention also contemplates the method of obtaining the film, as well as its different applications.

The present invention relates to a reversible edible film with dual functionality comprising 1) a mixture of anionic carboxymethylcellulose (CMC) sodium salt, with a viscosity of less than 50 cp, in a concentration between 0.5 and 10% by weight, and at least another polysaccharide, in a concentration between 0.1 and 5% by weight, and glycerin, in a proportion between 1 and 20% by weight, 2) a sauce or marinating liquid, in a proportion between 20:80 and 80:20 with respect to the mixture, and 3) spices, where the film has two differentiated sides: Side A, whose surface is coated with spices, and Side B, composed of the polysaccharide mixture, glycerin, and sauce or marinating liquid. The present invention also contemplates the method of obtaining the film, as well as its different applications.

The invention relates to concentrated fruit juice for a marinade for tumbling a meat product, the weight percentage of sorbitol in the concentrated fruit juice being more than 10 wt.-%. The concentrated fruit juice contains at least concentrated pear juice, concentrated mirabelle juice and/or concentrated quince juice.

This invention is directed to a composition and application of marinades that contain, as key active ingredients, a combination of organic salts derived by fermentation of sugars. The resulting all natural marinades substantially improve cook yield, juiciness, flavor, and color in meat and in seafood, in a surprisingly effective way.