Other

Campbell Soup Company

Allan D Samson

William E Bangs

David M Poust

Frederick J Haas, Jr

A universal compression undergarment holster apparatus, pant/shorts and shirts worn under a users clothing for the concealment and simultaneous carry of more then two weapons and other items such as handcuffs, extra ammunitions, batons, flashlights, knives, radios, pen, and the process that permits for weapons and or other items located in the apparatus to be safely carried and quickly drawn from the users outer clothing from over 12 conventional modes on the human body, such as but not limited to under the arm on either side thereof, on the chest thereof, on either leg thereof, on the back thereof, on either waist thereof, also having a safety straps integrated with a quick release mechanism. The holster system covering the upper and lower body and includes an integral holsters/pouches stitched and fastened using alternative fasteners to secure the hostlers pouch to the under garment having a receiving pockets, and an outer accessible garment with quick access detachable fasteners features, that is comfortable and convenient for the wearer and conceal from view the weapon located in the undergarment holster apparatus in a secure but in a quick and easy accessible locations on the body, unknown to any even the most careful observe.

Combined concealed carry holster undergarment and outergarment with quick release and quick access mechanisms

Methods and devices are presented for the continuous, in-line marinating, flavoring, and freeze-processing meat. The methods involve injecting meat with a first set of ingredients, coating the meat with a second set of ingredients, spraying meat with a third set of ingredients, freezing the surface of the meat, freezing the meat throughout, and submerging the meat in a fourth set of ingredients.

Method for marinating meat

The present invention uses a cold temperature activated batter composition to coat chilled portions of a food substrate. The latent cold temperature of the chilled food, which is preferably fish, is in the range of approximately -10.degree. to 38.degree. F. and activates the batter so as to cause it to gel or set on the food portions. As a result, the batter coating adheres evenly and uniformly to each food portion. After coating with the batter, the chilled food portions may also be coated with a toasted bread crumb mixture, before the batter sets, to form a bread coating mixture, in-situ, on the chilled food portions. The bread crumbs may also include flavored oils derived from frying battered and fried fish or fried battered and breaded chicken in vegetable oils for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.

Process for preparing batter-coated, chilled food products

A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the present invention are applied after the chicken has been cooked and while the chicken is hot. The latent heat of the chicken causes the batter to fix on the chicken. In a preferred embodiment, the batter coated chicken is further coated with a bread crumb mixture before the batter is fixed. The bread crumb mixture may also include flavored vegetable based oils derived from frying chicken for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.

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Kennett Square, PA, United States of America

Allan D Samson