초록 ▼

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° 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

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° 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 −35 to 0° 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.

대표청구항 ▼

1. A fire searing process for meat, comprising: cooking meat in an oven having a temperature of at least 1500° F. for approximately 10 seconds to 3 minutes, the meat being 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

1. A fire searing process for meat, comprising: cooking meat in an oven having a temperature of at least 1500° F. for approximately 10 seconds to 3 minutes, the meat being 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; andcrust-freezing the meat 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 in a freezer having a temperature of approximately −35 to 0° F. for approximately 1 to 6 minutes, the crust-freezing preventing the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat and to prevent a deep cook ring from forming. 2. The process of claim 1, wherein the meat is from the group consisting of beef, poultry, seafood, wild game, and pork. 3. The process of claim 1, wherein the outer surface of the meat is seared. 4. The process of claim 1, wherein the meat is cooked in the oven by moving the meat through the oven on a conveyor belt. 5. The process of claim 4, wherein a rate at which the conveyor belt moves through the oven controls a time period the meat is cooked in the oven. 6. The process of claim 1, further comprising packaging the meat after the freezing step. 7. The process of claim 1, further comprising slowly cooking the meat after the freezing step to obtain a braised product. 8. The process of claim 7, wherein the meat is slowly cooked in a steam oven having a temperature of approximately 140 to 195° F. for approximately 0.25 to 20 hours. 9. A fire braising process, comprising: cooking meat in a first oven having a temperature of at least 1500° F. for approximately 10 seconds to 3 minutes, the meat being 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;crust-freezing the meat 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 in a freezer having a temperature of approximately −35 to 0° F. for approximately 1 to 6 minutes, the crust-freezing preventing the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat and to prevent a deep cook ring from forming; and thenslowly cooking the meat in a second oven having a temperature of approximately 140 to 195° F. for approximately 0.25 to 20 hours. 10. The process of claim 9, wherein the meat is from the group consisting of beef, poultry, seafood, wild game, and pork. 11. The process of claim 9, wherein the outer surface of the meat is seared in the first oven. 12. The process of claim 9, wherein the meat is cooked in the first oven by moving the meat through the oven on a conveyor belt. 13. The process of claim 12, wherein a rate at which the conveyor belt moves through the first oven controls a time period the meat is cooked in the first oven. 14. The process of claim 9, wherein the second oven is a steam oven. 15. The process of claim 1, wherein the meat is a piece of raw meat. 16. The process of claim 9, wherein the meat is a piece of raw meat.