1. A seasoning-loaded implement for inserting into a food mass comprising an elongate hollow shaft having an open upper end
and a closed lower tip end for penetrating into a food mass, said hollow shaft being characterized with a plurality of axially
longitudinally spaced openings extending from adjacent the lower tip end to adjacent, but spaced from the open upper end of
the hollow shaft, a solid mass of seasoning received in the hollow shaft to a level above the opening adjacent the upper open
end of the shaft covering the said opening and sealing the shaft, said solid mass of seasoning composed of a compressed mixture
of seasoning powder and a FDA food approved binder, said solid mass of seasoning liquefying at a temperature of from about
90 degrees F. to about 140 degrees F., said powder having a particle size of from about 1 micron to about 125 microns in diameter
and the-ratio-of binder to seasoning is from about 0.1% by weight to about 10% by weight, a hollow top cap having a top end
of substantial greater diameter than the diameter of the hollow shaft to define an air chamber and a bottom depending hollow
shaft in communication with the air chamber and terminating in an open bottom end, said open upper end of the hollow shaft
coupled to the bottom open end of the bottom depending hollow shaft of the hollow top cap in a secure airtight fit trapping
air in the hollow top cap, whereby when the seasoning-loaded implement is inserted into a food mass, and heated sufficiently,
the air trapped in the air chamber of the top hollow cap will become pressurized and drive liquefied seasoning out of the
openings of the hollow shaft into the food mass.
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