Hormel Foods Corporation

Joel D Reiman

Thomas W J Dickhans

Christopher C Candullo

Vern J Noland

Thomas Wj Dickhans

A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500&#xb0; F., and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately &#x2212;35 to 0&#xb0; F. for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat.

Growing community of inventors

Austin, MN, United States of America

Joel D Reiman