METHOD FOR COOKING AND STERILIZATION PACKAGING OF FOOD

PURPOSE:To enable sterilization of a food simultaneous to cooking under normal pressure, by putting a food raw material to be cooked in a gas-barrier bag having an aeration path, immersing and heating the bag in a hot liquid leaving the aeration path outside of the liquid and sealing the aeration pa...

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Bibliographische Detailangaben
1. Verfasser:	SANADA KOICHI
Format:	Patent
Sprache:	eng
Schlagworte:	CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL STORING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING UNPACKING
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Beschreibung
Zusammenfassung:	PURPOSE:To enable sterilization of a food simultaneous to cooking under normal pressure, by putting a food raw material to be cooked in a gas-barrier bag having an aeration path, immersing and heating the bag in a hot liquid leaving the aeration path outside of the liquid and sealing the aeration path. CONSTITUTION:An aeration path 4 is attached to at least a part of a bag 1 made of a gas-barrier and heat-conductive material (e.g. polyethylene) and containing a food material 2 to be cooked. The bag 1 is immersed in a hot liquid 10 (e.g. aqueous solution of calcium chloride) maintained at a temperature suitable for the cooling and sterilization of the food material 2 over a prescribed period leaving the aeration path 4 above the liquid level. The aeration path 4 is sealed after the above heat-treatment. Sterilization of the food material can be carried out simultaneous to cooking under normal pressure within the necessary minimum heating time.