Patent References 155510 3577241 Food and method for its preparation Patent #: 4198440 InventorApplicationNo. 284882 filed on 07/22/1994US Classes:426/253, REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC.426/480, From mammal or fowl material426/509, Cooking or blanching426/641, Animal derived material is an ingredient other than extract or protein426/645, Single source452/135DEBONINGExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmInternational ClassA23L 001/312AbstractThis process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed. After slow cooking for fifteen minutes, the duck feet are soaked in cold water for twenty minutes. After refrigerating for two hours, the bones and joints of the feet are removed. For about five minutes, cold water is run over the duck feet and then the duck feet are washed for 90 to 120 minutes in a solution of oxygen bleach and 100 degree F. water. Then, cold water is run over the cold feet for two hours and then the duck feet are refrigerated for two hours. At that point, the duck feet are ready for packaging or for serving or for additional cooking.Field of SearchREMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC.By organic color remover Cooking or blanching Animal derived material is an ingredient other than extract or protein Single source With preliminary noncolor removal treatment with acid, base or salt Including pressure application or defined movement of material during color removal Peroxy organic compound From mammal or fowl material DEBONING Plow type Hand-held tool | |