U.S. patents available from 1976 to present.
U.S. patent applications available from 2005 to present.

Method of processing duck feet

Patent 5437884 Issued on August 1, 1995. Estimated Expiration Date: Icon_subject July 22, 2014. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.

Patent References

155510

3577241

Food and method for its preparation Patent #: 4198440
Issued on: 04/15/1980
Inventor: Le Jeune

Inventor

Application

No. 284882 filed on 07/22/1994

US 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 source452/135DEBONING

Examiners

Primary: Corbin, Arthur L.

Attorney, Agent or Firm

International Class

A23L 001/312

Abstract

This 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.

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