초록 ▼

A flavoring dispenser in which upper and lower layers are sealed to each other along their edges to form a pouch-like structure. A flavoring substance is contained in the structure and a plurality of apertures are disposed in the lower layer. The dispenser is placed on meat or other food being cooke

A flavoring dispenser in which upper and lower layers are sealed to each other along their edges to form a pouch-like structure. A flavoring substance is contained in the structure and a plurality of apertures are disposed in the lower layer. The dispenser is placed on meat or other food being cooked, and the flavoring substance seeps from the dispenser onto the food. The flavoring is a liquid or other substance which liquifies during the cooking of the food. The steam and heat from the food and/or from the flavoring substance cause the pouch to swell, thereby forcing the flavoring substance through the apertures. A plurality of dispensers may be packaged in a sheet-like arrangement with perforations between the individual dispensers permitting each to be detached from the sheet.

대표청구항 ▼

A flavoring dispenser comprising a body structured for placing on top of food being cooked and capable of forcibly dispensing flavoring substances onto the food during cooking, said body having upper and lower layers of aluminum foil sealed to each other near the edges of one of said upper and lower

A flavoring dispenser comprising a body structured for placing on top of food being cooked and capable of forcibly dispensing flavoring substances onto the food during cooking, said body having upper and lower layers of aluminum foil sealed to each other near the edges of one of said upper and lower layers defining a cavity therebetween, said cavity being capable of receiving moisture and heat for increasing the pressure in said cavity, a flavoring substance disposed in said cavity, the upper layer defining the cavity being imperforate, the lower layer defining the cavity having a plurality of apertures through which heat and moisture may enter said cavity, said flavoring substance being capable of flowing downwardly through said apertures and onto the food during the cooking of the food, and a foil flange joined integrally with the other of said upper and lower layers and extending outwardly from said edges of said body and be capable of conforming to and at least partially enclosing the food being cooked.