Patents by Inventor Nabil El-Hag
Nabil El-Hag 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).
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Patent number: 4814193Abstract: The present invention teaches of process for reducing the microbial population, in particular the pathogens, on the surface of food materials such as fruits and vegetables consisting of contacting the food material with a first aqueous medium having an acidic pH followed by transferring the food material to a second aqueous medium having a basic pH and washing the food material in tap water to remove the base residue on the surface of the food material.Type: GrantFiled: April 6, 1988Date of Patent: March 21, 1989Assignee: General Foods CorporationInventors: Soliman Shenouda, Adolph Clausi, Ann M. Rogers, Nabil El-Hag
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Patent number: 4781935Abstract: A process for keeping cooked poultry skin unwrinkled during low temperature storage wherein glazed cooked, skin-covered meat product is cooled to about 40.degree. F. followed by searing the skin at a high temperature then glazing once again and cooling to a refrigeration temperature for storage.Type: GrantFiled: May 12, 1986Date of Patent: November 1, 1988Assignee: General Foods CorporationInventors: Soliman Y. K. Shenouda, Erna Krueger, Bitte C. Andreasson, Nabil A. El-Hag, Mary W. Yuan
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Patent number: 4701330Abstract: The present invention is concerned with a method for preserving the green color of vegetables stored at refrigeration temperatures wherein vegetables are blanched with water or steam followed by a vacuum treatment for 30 minutes and an immersion treatment of the same while under vacuum in an alkaline solution having a pH of about 8.7 followed by vacuum release, packaging and storing the vegetables under refrigerated condition.Type: GrantFiled: May 12, 1986Date of Patent: October 20, 1987Assignee: General Foods CorporationInventors: Ann M. Rogers, Nabil A. El-Hag, Soliman Y. K. Shenouda
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Patent number: 4603052Abstract: A disposable tray for heating comestibles to obtain a deep fried appearance and texture of the resultant products by maximizing convective heating of the comestibles and minimizing conductive heating thereof. The top surface of the tray has a waffle design with an array of raised ridges thereon for supporting the comestible products on the ridge crests while minimizing conductive heat transfer thereto. A plurality of round apertures are provided in the tray surface between the ridges to allow heated air to flow therethrough to convectively heat the products. Raised frustoconical shaped fins are provided around the apertures, with the fins rising to a portion of the height of the ridges. The fins function to increase the convective flow of hot air through the apertures while not providing substantial contact with the comestibles. The raised fins also form troughs around the apertures to collect oil released by the products during heating thereof.Type: GrantFiled: December 9, 1980Date of Patent: July 29, 1986Assignee: General Foods CorporationInventors: Nabil A. El-Hag, Kenneth R. Schwabe, Gary T. Dulin
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Patent number: 4551340Abstract: A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferably the potato comestible will be reheated on a heat transferring apparatus.Type: GrantFiled: December 2, 1980Date of Patent: November 5, 1985Assignee: General Foods CorporationInventors: Nabil A. El-Hag, Stuart A. Cochran, Kenneth R. Schwabe, Louis Carricato, Sudhakar P. Shanbhag
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Patent number: 4427706Abstract: A method and tray assembly is provided for heating, in a conventional household oven, batter-coated and par-fried frozen comestibles conveniently supported or held in a substantially vertical position. Vertical orientation is such that a three-dimensional comestible having a length, width or circumference and thickness is situated so that a plane of thickness is parallel to the bottom of the tray. The novel tray assembly maximizes convective or microwave heating of the comestible products, minimizes conductive heat transfer, and also permits the user to minimize the surface area of the comestible available for moisture collection during heating. The tray assembly comprises: a tray having upstanding support elements which fixedly engage the comestible in a substantially vertical position, a means to allow heated air to convectively heat the food products, and a means serving to collect oil and liquids released by the products during heating.Type: GrantFiled: March 16, 1981Date of Patent: January 24, 1984Assignee: General Foods CorporationInventor: Nabil A. El-Hag
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Patent number: 4386559Abstract: An apparatus and method is disclosed for continuously preparing a partially-fried, batter-coated, frozen comestible product, such as a fish filet, having a novel ridged batter topography. The apparatus has an infeed conveyor belt with support elements and a means for providing a hot cooking oil bath that is maintained at a level that does not exceed 1/2 inch above the top of a batter-coated comestible resting on the support elements. Preferably, the hot oil does not cover the top of the comestible placed on the support elements. The support elements of the infeed conveyor belt have a defined size and spacing which provides a controlled physical environment to support a batter-coated comestible in the hot cooking oil bath while batter begins to droop from the comestible and is irreversibly heat-set in a desired ridged topography. After the ridged batter topography is formed, the comestible is transported deeper into the hot cooking oil bath to completely heat-set the batter-coating.Type: GrantFiled: December 9, 1980Date of Patent: June 7, 1983Assignee: General Foods CorporationInventors: Nabil A. El-Hag, Gary T. Dulin, Todd J. Krasnow
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Patent number: 4317842Abstract: A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferrably the potato comestible will be heated on a heat transferring apparatus.Type: GrantFiled: December 2, 1980Date of Patent: March 2, 1982Assignee: General Foods CorporationInventors: Nabil A. El-Hag, Sudhakar P. Shanbhag
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Patent number: D270422Type: GrantFiled: March 27, 1981Date of Patent: September 6, 1983Assignees: General Foods Corporation, Diamond International Corp.Inventors: Nabil A. El-Hag, Kenneth D. Bixler, Robert E. Ralphs
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Patent number: D270703Type: GrantFiled: April 23, 1981Date of Patent: September 27, 1983Assignees: General Foods Corporation, Diamond International Corp.Inventors: Nabil A. El-Hag, Marilee D. Egan, Kenneth D. Bixler, Robert E. Ralphs
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Patent number: D293292Type: GrantFiled: August 23, 1985Date of Patent: December 22, 1987Assignee: General Foods CorporationInventors: Charles E. Finsilver, Terry L. Taylor, Roger E. Worm, Nabil El-Hag
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Patent number: D298199Type: GrantFiled: September 20, 1985Date of Patent: October 25, 1988Assignee: General Foods Corp.Inventors: Charles E. Finsilver, Terry L. Taylor, Roger Worm, Nabil El-Hag
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Patent number: D298295Type: GrantFiled: September 20, 1985Date of Patent: November 1, 1988Assignee: General Foods CorporationInventors: Charles E. Finsilver, Terry L. Taylor, Roger Worm, Nabil El-Hag
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Patent number: D308618Type: GrantFiled: January 28, 1988Date of Patent: June 19, 1990Assignee: Kraft General Foods, Inc.Inventors: Soliman Y. K. Shenouda, Patrick McDonnell, Nabil A. El-Hag