Patents by Inventor M.G. Johnny Zhu

M.G. Johnny Zhu has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Crispy french fries
    Patent number: 9179699
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Grant
    Filed: September 17, 2010
    Date of Patent: November 10, 2015
    Assignee: Elwha LLC
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M. G. Johnny Zhu
  • Crispy french fries
    Patent number: 9049877
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Grant
    Filed: August 15, 2011
    Date of Patent: June 9, 2015
    Assignee: Elwha LLC
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M. G. Johnny Zhu
  • Crispy french fries
    Patent number: 9011950
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Grant
    Filed: August 15, 2011
    Date of Patent: April 21, 2015
    Assignee: Elwha LLC
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M. G. Johnny Zhu
  • Food servings with cooked tender flesh and crispy skins
    Publication number: 20120082770
    Abstract: Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked.
    Type: Application
    Filed: October 4, 2010
    Publication date: April 5, 2012
    Inventors: Maxime Jean Jerome Bilet, Grant Lee Crilly, Nathan P. Myhrvold, Christopher Charles Young, M.G. Johnny Zhu
  • Crispy French Fries
    Publication number: 20120070548
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Application
    Filed: August 15, 2011
    Publication date: March 22, 2012
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M.G. Johnny Zhu
  • Crispy French fries
    Publication number: 20120070547
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Application
    Filed: August 15, 2011
    Publication date: March 22, 2012
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M.G. Johnny Zhu
  • Crispy french fries
    Publication number: 20120070539
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Application
    Filed: September 17, 2010
    Publication date: March 22, 2012
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M.G. Johnny Zhu