Ham Cooking Casing with Elastic Pressure Device for Liquid Separation
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Solution Overview
Problem
Current cooking methods for ham result in either high quality but costly and bulky metal molds, or low quality due to liquid reabsorption when using plastic casings, lacking an efficient and cost-effective solution for achieving high quality hams.
Innovation Solution
A method utilizing a flexible thermoformed plastic casing with an integrated elastic pressure device that separates and collects liquids during cooking, preventing reabsorption and allowing for easy elimination, thus achieving high quality hams without the need for expensive metal molds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If metal moulds are used for cooking ham, then high quality ham is obtained through liquid elimination, but the device becomes expensive, heavy to handle and bulky
Solution Approach 1:
The patent replaces expensive, heavy metal moulds with disposable plastic packaging casings that are lightweight and easy to handle. The casing serves as a single-use cooking container that is discarded after one use, eliminating the need for costly durable equipment while maintaining cooking functionality.
Solution Approach 2:
The patent uses flexible plastic casings instead of rigid metal moulds. These thin-film containers are lightweight, easy to manipulate, and can be sealed to create a closed cooking environment. The flexibility allows for easier handling and storage compared to bulky metal equipment.
2Ease of operation
If plastic casing is used for cooking ham, then handling becomes easier and costs reduce, but liquid reabsorption occurs during cooling resulting in low quality ham
Solution Approach 1:
The patent divides the internal space of the plastic casing into two separate compartments: an upper chamber for receiving the ham and a lower chamber for collecting cooking liquids. This segmentation prevents liquid reabsorption by physically separating the ham from the accumulated liquids, solving the quality problem while maintaining the ease of using plastic casings.
Solution Approach 2:
The patent introduces a vertical dimension to liquid management by creating a lower chamber beneath the ham that collects and retains cooking liquids. This spatial arrangement in the vertical dimension ensures liquids drain away from the ham during cooking and remain separated during cooling, preventing reabsorption while maintaining product quality.
3Reliability
If side bags are added to plastic casing for liquid collection, then ham quality is maintained through liquid separation, but device complexity and overall dimensions increase
Solution Approach 1:
The patent merges the liquid collection function directly into the casing structure itself by forming an integrated lower chamber as part of the single-piece plastic molding. This eliminates the need for separate side bags or additional components, reducing device complexity while maintaining effective liquid separation for high-quality ham production.
Solution Approach 2:
The plastic casing is designed to perform multiple functions within a single structure: it contains the ham, seals the cooking environment, and incorporates an integrated liquid collection chamber. This multi-functionality eliminates the need for separate liquid collection devices, simplifying the overall system while maintaining ham quality.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables the production of high quality cooked hams by preventing liquid reabsorption and simplifying the cooking process with a lightweight, inexpensive, and easy-to-handle plastic casing system, reducing production costs and handling challenges.
Implementation Method 1
an elastic element 12, for example a coil spring, or a set of Belleville washers, or a gas spring
Implementation Method 2
sealing the casing (1) by vacuum welding on the peripheral edge (3) a closing sheet (7)
Data Source
Figure 1~2A
Figure 3~4
Figure 5~6A
AI summary
A method for cooking a ham (5) comprises the following steps: -inserting the ham (5) to be cooked into a casing (1) made of plastics for foodstuffs; - sealing the casing (1) by welding on the casing (1) a closing sheet (7) made of plastics for foodstuffs; - creating a vacuum inside said casing (1) during said welding; - inserting the casing (1) with inside the ham (5) into a cooking device in which the ham is cooked, - before said sealing, inside the casing (1) an elastic pressure device (6; 14; 30) is inserted, such that after sealing of the casing (1), said elastic pressure device (6; 14; 30) is interposed between the ham (5) and said closing sheet (7), said expansion device (6; 14; 30) being so configured as to define internally a space (S; S') in which liquids (8) can collect that exit the ham (5) during cooking. An elastic pressure device, (6; 14; 30), configured for being used during cooking of a ham (5) by inserting the device inside a casing (1) containing the ham (5) to be cooked, comprises a first plate (9; 15) and a second plate (11; 16) and at least one elastic element (12; 17) fixed to at least one of said first plate (9; 15) and said second plate (11; 16), said at least one elastic element (12; 17) maintaining the first plate (9; 15) and the second plate (11; 16) spaced apart from one another, so that a space (S; S') is defined therebetween.