초록 ▼

A packaged frozen food product is provided which is housed in a package which includes a first, substantially microwave permeable portion having a first frozen food component housed therein, and a second, microwave reflective portion having a second frozen food component retained therein. The packag

A packaged frozen food product is provided which is housed in a package which includes a first, substantially microwave permeable portion having a first frozen food component housed therein, and a second, microwave reflective portion having a second frozen food component retained therein. The package also includes a void space between the first frozen food component and the second frozen food component. Upon microwave heating, the first frozen food component will be thawed and the second frozen food component will remain substantially frozen.

대표청구항 ▼

A process for making an ice cream sundae type product comprising: (a) providing a first package portion having an open end and a generally U-shaped cross section, said first package portion being transparent to microwaves; (b) filling said first package portion, with a melted syrup and freezing to e

A process for making an ice cream sundae type product comprising: (a) providing a first package portion having an open end and a generally U-shaped cross section, said first package portion being transparent to microwaves; (b) filling said first package portion, with a melted syrup and freezing to enable adherence thereto; (c) providing a second package portion having an open end and a generally U-shaped cross section, said second package portion being reflective to microwaves; (d) partially filling said second package portion with either an ice cream, frozen edible emulsion or frozen pudding; (e) removably securing the open ends of said U-shaped portions together to form a one-compartment package wherein the first and second frozen food components are spaced apart from each other, said space being open, the open space measuring from about one-half inch to about three-quarter inch; and (f) subjecting the one compartment package to microwave heating in a microwave oven for a period of time sufficient to cause the majority of the frozen syrup to liquify and reach a temperature within the range of from about 185°F. to about 225°F. while the ice cream, frozen edible emulsion or frozen pudding remains substantially frozen.