Douglas L Czajkowski

Address:

9035 Shenandoah Ave, Longmont, CO 80504

VIN:

1HGCM66527A006993

Make:

HOND

Model:

ACCO

Year:

2007

US Patent:

20060188619, Aug 24, 2006

Filed:

Apr 27, 2006

Appl. No.:

11/412506

Inventors:

Robert Vimini - Salisbury MD, US
Douglas Czajkowski - Salisbury MD, US
Philip Carcara - Ocean City NJ, US

International Classification:

A23B 4/06

US Classification:

426393000

Abstract:

In a method for packaging and preparing a meat product, the meat product is placed in the bag, frozen, shipped and then cooked in the bag. The bag is preferably a monolayer bag comprising a polyamide referred to as nylon 66. In highly preferred embodiments, the bag consists essentially of nylon 66 and a heat stabilizer. The bag preferably includes a first sealed end with chamfered corners. The bag is sized such that it fits snugly around the meat product and the second end of the bag is preferably held closed, e.g. with a metal band or clip. The bag remains sealed during cooking. Preferably, a gap of about one inch to about three inches forms between the meat product and the bag during cooking, which promotes browning, prevents messes, and decreases cooking time.

US Patent:

20060134287, Jun 22, 2006

Filed:

Aug 20, 2003

Appl. No.:

10/643881

Inventors:

Robert Vimini - Salisbury MD, US
Douglas Czajkowski - Salisbury MD, US
Philip Carcara - Ocean City NJ, US

International Classification:

A23B 4/06

US Classification:

426393000

Abstract:

In a method for packaging and preparing a meat product, the meat product is placed in the bag, frozen, shipped and then cooked in the bag. The bag is preferably a monolayer bag comprising a polyamide referred to as nylon 66. In highly preferred embodiments, the bag consists essentially of nylon 66 and a heat stabilizer. The bag preferably includes a first sealed end with chamfered corners. The bag is sized such that it fits snugly around the meat product and the second end of the bag is preferably held closed, e.g. with a metal band or clip. The bag remains sealed during cooking. Preferably, a gap of about one inch to about three inches forms between the meat product and the bag during cooking, which promotes browning, prevents messes, and decreases cooking time.