RADIATION FOOD PREPARING METHOD Russian patent published in 1999 - IPC

FIELD: preparing of food in public catering enterprises and at home. SUBSTANCE: method involves preparing food at temperature of 60 C in apparatus having three cooking vessels inserted one into another and separated along perimeter with layers; filling space between two outer cooking vessels with water; placing food product into third cooking vessel and separating it from second vessel with air heat-regulating layer; putting apparatus on stove; heating water to temperature of 100 C to convert it into heat source capable of generating and radiating radiant energy. Radiant energy rays penetrate through vessel walls, heat-regulating space, while loosing part of generated energy in it, and reach food product to be absorbed by it and converted into heat energy to heat food product to 60 C. As a result of intra-vessel heat-exchange between heated water and food product, heat transmission required for cooking food product occurs. This process is performed in air-and-steam medium without boiling. EFFECT: increased efficiency by retarding bio-organic decomposition, improved retention of food product weight and increased digestive value. 4 cl, 2 dwg