초록 ▼

In the preparation and storage of cooked, bulk packaged food in flexible receptacles, the quality of the food is increased, the cooking conditions are closely controlled, the growth of bacteria is restricted, and the storage time is increased by reducing the interior temperature of the food from its

In the preparation and storage of cooked, bulk packaged food in flexible receptacles, the quality of the food is increased, the cooking conditions are closely controlled, the growth of bacteria is restricted, and the storage time is increased by reducing the interior temperature of the food from its filling temperature of at least 180°F. to below 45°F. in less than a half hour. Said temperature reduction is preferably achieved by filling the receptacle so that the food therein is flowable or mobile and then tumbling the receptacle in a cooling medium so that the food flows or moves within the receptacle. After storage at 28°F. to 32°F., the food may be heated by tumbling the receptacle in a heating medium in order to bring the food quickly to serving temperature thereby avoiding overcooking.

대표청구항 ▼

An improved method of preparing food products for chilled unfrozen storage comprising the steps of: (a) providing a food product with a minimum temperature of 180°F., said food product having a tendency to solidify upon cooling from 180°F. to below 40°F. but above its freezing temperature; (b) provi

An improved method of preparing food products for chilled unfrozen storage comprising the steps of: (a) providing a food product with a minimum temperature of 180°F., said food product having a tendency to solidify upon cooling from 180°F. to below 40°F. but above its freezing temperature; (b) providing a flexible receptacle having low gas and moisture permeability; (c) filling said receptacle with a quantity of food product at said minimum temperature so that said food product is mobile within said receptacle and the walls of the filled receptacle remain flexible and the receptacle can freely change shape; (d) closing said receptacle; (e) placing said receptacle in a cooling medium maintained at less than 40°F. said receptacle not being connected to any other receptacle in the cooling medium and said receptacle being free to move within the medium independently of other receptacles; and, (f) tumbling said receptacle within said cooling medium to cause the receptacle to flex and change its shape and the food product to move within the receptacle to such an extent sufficient to reduce the temperature of the food from the 180°F. to less than 40°F. but above its freezing temperature in less than 30 minutes consequently restricting microbial growth within said food product and to prevent the accumulation of any solidified fats, derived from the food product, on the interior walls of the receptacle.