CA2976791C - Pre-cooked instant food product and process for preparing it - Google Patents
Pre-cooked instant food product and process for preparing it Download PDFInfo
- Publication number
- CA2976791C CA2976791C CA2976791A CA2976791A CA2976791C CA 2976791 C CA2976791 C CA 2976791C CA 2976791 A CA2976791 A CA 2976791A CA 2976791 A CA2976791 A CA 2976791A CA 2976791 C CA2976791 C CA 2976791C
- Authority
- CA
- Canada
- Prior art keywords
- food product
- cooked
- pasta
- container
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 90
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 235000015927 pasta Nutrition 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000012267 brine Substances 0.000 claims abstract description 18
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000000243 solution Substances 0.000 claims abstract description 17
- 238000012856 packing Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229920002554 vinyl polymer Polymers 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/22—Packaging articles of food, e.g. fish fillets, intended to be cooked in the package
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
- B65B29/08—Packaging of edible materials intended to be cooked in the package
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Mechanical Engineering (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
Examples of a pre-cooked instant food products and a process for preparing such pre-cooked instant food products are described. The process comprises the steps of i) steaming the food product for pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution for about 5 to 15 minutes; iii) removing excess water from the surface of the food product for up to about 10 minutes; iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers of pre-cooked instant food products at temperatures of 2 °C or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90 °C. The surface of the food product is coated with the salt from the brine solution to preserve it. In one example, the pre- cooked instant food product is a freshly made pasta.
Description
PRE-COOKED INSTANT FOOD PRODUCT AND PROCESS FOR
PREPARING IT
Technical Field The present disclosure generally relates to pre-cooked instant food products and a process for preparing such pre-cooked instant food products.
Background Unless otherwise indicated herein, the materials described in this section are not prior art to the claims in this application and are not admitted to be prior art by inclusion in this section.
Instant food products generally include a dehydrated food product, such as for example dehydrated pasta dough (hardened uncooked mixture of flour, eggs and water). Such dehydrated food products have a relatively long shelf life and are relatively easy to prepare compare to making the product for scratch. For example, dehydrated instant pasta needs to cook for about 10 ¨ 15 minutes in a warm water in order to absorb water and softens. In order to further speed the cooking process, some instant products include pre-cooked food product that is dehydrated after the cooking. One problem with dehydrated instant food products (whether pre-cooked or not) is that after cooking such products loose the texture and taste of a freshly made products and need one or more ingredients to improve the taste and appearance to appeal to the consumer.
Freshly made food products on the other hand have profound taste in comparison to any instant food product, however, such freshly made food products have very short shelf life. Any cooked freshly made food product needs to be consumed immediately otherwise it changes texture and taste within couple of hours and any process of re-heating fails to bring the quality of the product to the same level as when the product was just cooked. One can keep the cooked products on a hot plate in order to keep the products ready for consumption before serving however, the taste of the products , e.g. pasta, deteriorate with time and keeping the pasta for more than two hours on the hot plate is unacceptable.
Being able to have a pre-cooked instant food products that can be quickly re-heated while still keeping the taste and texture is important in cases when a large quantities of food needs to be prepared and cooked within a very limited time limit, such as for example, in restaurant businesses where a large quantity of food products need to be prepared and cooked in less than an hour or even much faster.
Summary In one aspect, a process for preparing a pre-cooked instant food product is provided. The process comprises the steps of i) steaming the food product for a pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution for about 5 to 15 minutes; iii) removing excess water from the surface of the food product for up to about 10 minutes;
iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers filled with the pre-cooked instant food products at temperatures of 2 C or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90 C. In one embodiment the food product is freshly made pasta.
In another aspect, a system for processing a pre-cooked instant food product is provided. The system comprises a steamer for steaming the food product, a vessel containing a high concentration cooled brine solution to immense the steamed food product into the cooled brine solution, a draining means for removing excess water from the surface of the food product, a packing means to pack a pre-determined amount of a drained food product into a suitable container and a storing means for storing the containers filled with pre-cooked instant food product.
PREPARING IT
Technical Field The present disclosure generally relates to pre-cooked instant food products and a process for preparing such pre-cooked instant food products.
Background Unless otherwise indicated herein, the materials described in this section are not prior art to the claims in this application and are not admitted to be prior art by inclusion in this section.
Instant food products generally include a dehydrated food product, such as for example dehydrated pasta dough (hardened uncooked mixture of flour, eggs and water). Such dehydrated food products have a relatively long shelf life and are relatively easy to prepare compare to making the product for scratch. For example, dehydrated instant pasta needs to cook for about 10 ¨ 15 minutes in a warm water in order to absorb water and softens. In order to further speed the cooking process, some instant products include pre-cooked food product that is dehydrated after the cooking. One problem with dehydrated instant food products (whether pre-cooked or not) is that after cooking such products loose the texture and taste of a freshly made products and need one or more ingredients to improve the taste and appearance to appeal to the consumer.
Freshly made food products on the other hand have profound taste in comparison to any instant food product, however, such freshly made food products have very short shelf life. Any cooked freshly made food product needs to be consumed immediately otherwise it changes texture and taste within couple of hours and any process of re-heating fails to bring the quality of the product to the same level as when the product was just cooked. One can keep the cooked products on a hot plate in order to keep the products ready for consumption before serving however, the taste of the products , e.g. pasta, deteriorate with time and keeping the pasta for more than two hours on the hot plate is unacceptable.
Being able to have a pre-cooked instant food products that can be quickly re-heated while still keeping the taste and texture is important in cases when a large quantities of food needs to be prepared and cooked within a very limited time limit, such as for example, in restaurant businesses where a large quantity of food products need to be prepared and cooked in less than an hour or even much faster.
Summary In one aspect, a process for preparing a pre-cooked instant food product is provided. The process comprises the steps of i) steaming the food product for a pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution for about 5 to 15 minutes; iii) removing excess water from the surface of the food product for up to about 10 minutes;
iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers filled with the pre-cooked instant food products at temperatures of 2 C or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90 C. In one embodiment the food product is freshly made pasta.
In another aspect, a system for processing a pre-cooked instant food product is provided. The system comprises a steamer for steaming the food product, a vessel containing a high concentration cooled brine solution to immense the steamed food product into the cooled brine solution, a draining means for removing excess water from the surface of the food product, a packing means to pack a pre-determined amount of a drained food product into a suitable container and a storing means for storing the containers filled with pre-cooked instant food product.
2 in addition to the aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the drawings and study of the following detailed description.
Brief Description of the Drawings Throughout the drawings, reference numbers may be re-used to indicate correspondence between referenced elements. The drawings are provided to illustrate example embodiments described herein and are not intended to limit the scope of the disclosure. Sizes and relative positions of elements in the drawings are not necessarily drawn to scale. For example, the shapes of various elements and angles are not drawn to scale, and some of these elements are arbitrarily enlarged and positioned to improve drawing legibility.
FIG.1 is a flow chart of an example of a process for preparing a pre-cooked instant food product.
Detailed Description of Specific Embodiments As required, detailed embodiments of the present invention are disclosed herein, however, it is to be understood that the disclosed embodiments are merely exemplary of the invention, which may be embodied in various forms. The present invention is described with respect to a pre-cooked instant pasta products and a process for preparation such pre-cooked instant pasta, but one skilled in the art would recognize that the process subject to this invention may be used in, for instance, preparing other pre-cooked instant food products, such as for example, vegetables, legumes, rice, etc.
FIG. I illustrates a flow chart of a process of making a pre-cooked instant pasta according to one example of the present invention. A pasta dough is made in accordance with the general practice where flour is combined with water and other ingredients to obtain the desired consistency and is then kneaded to make the dough. The dough is then formed and cut into pieces of desired shape and size. The freshly prepared pasta is then in step 12 steamed in a steamer for few minutes (¨ 3 ¨ 10 minutes) to cook the pasta so that it is tender yet still firm.
Brief Description of the Drawings Throughout the drawings, reference numbers may be re-used to indicate correspondence between referenced elements. The drawings are provided to illustrate example embodiments described herein and are not intended to limit the scope of the disclosure. Sizes and relative positions of elements in the drawings are not necessarily drawn to scale. For example, the shapes of various elements and angles are not drawn to scale, and some of these elements are arbitrarily enlarged and positioned to improve drawing legibility.
FIG.1 is a flow chart of an example of a process for preparing a pre-cooked instant food product.
Detailed Description of Specific Embodiments As required, detailed embodiments of the present invention are disclosed herein, however, it is to be understood that the disclosed embodiments are merely exemplary of the invention, which may be embodied in various forms. The present invention is described with respect to a pre-cooked instant pasta products and a process for preparation such pre-cooked instant pasta, but one skilled in the art would recognize that the process subject to this invention may be used in, for instance, preparing other pre-cooked instant food products, such as for example, vegetables, legumes, rice, etc.
FIG. I illustrates a flow chart of a process of making a pre-cooked instant pasta according to one example of the present invention. A pasta dough is made in accordance with the general practice where flour is combined with water and other ingredients to obtain the desired consistency and is then kneaded to make the dough. The dough is then formed and cut into pieces of desired shape and size. The freshly prepared pasta is then in step 12 steamed in a steamer for few minutes (¨ 3 ¨ 10 minutes) to cook the pasta so that it is tender yet still firm.
3 JLOO I CA
Person skilled in the art would understand that in case of other food products, e.g.
legumes or rice, the steaming process may be longer than 10 minutes. For example, the food product can be steamed for about 30 minutes or more (until is properly cooked) without departing from the scope of the invention. Cooked pasta is then conveyed through a vessel filled with a brine solution in step 14. The brine solution can contain 10 ¨ 20% salt (sodium chloride) dissolved in water.
The brine solution can be cooled to few degrees Celsius (2 ¨ 4 C) before the pasta is immersed therein. Person skilled in the art would understand that the amount of salt in the solution can be less than 10% or more than 20% without departing from the scope of invention. Dipping the pasta into the cool brine can provide a salt coating on a surface of the pasta to preserve the pasta and enhance its taste. Also dipping the pasta in a cool brine solution will stop the cooking process. The pasta is left into the brine for few minutes (-5 ¨ 15 min.) until the pasta is cooled down to, for example, less than 6 C. In step 16, the pasta is drained to release any excess water. For example, the pasta is put in a strainer or any other meshed device to drain the pasta for about 3 ¨ 15 minutes. Once the pasta is drained, a pre-determined amount of the pasta is packed in a container and the container is sealed (step 18). The sealed container filled with the pre-cooked pasta is then stored at temperature of 2 C or lower (step 20). The container can be any type of container that is safe for keeping food products and which can withstand temperatures of at least 90 C or more. In some implementations, the container can withstand a temperature of at least 130 C.
For example, the container can be a high density polyvinyl bag, aluminum bag or any combination of a plastic or metal or any other suitable material which is safe for packing food products and can withstand high temperatures. The food products prepared according the process described herein above, with reference to FIG.
1, can be stored for few weeks without sacrificing the quality of the product. In one implementation, an additional step of evacuating the air out of the sealed container is provided to further increase the shelf life of the food product.
In one
Person skilled in the art would understand that in case of other food products, e.g.
legumes or rice, the steaming process may be longer than 10 minutes. For example, the food product can be steamed for about 30 minutes or more (until is properly cooked) without departing from the scope of the invention. Cooked pasta is then conveyed through a vessel filled with a brine solution in step 14. The brine solution can contain 10 ¨ 20% salt (sodium chloride) dissolved in water.
The brine solution can be cooled to few degrees Celsius (2 ¨ 4 C) before the pasta is immersed therein. Person skilled in the art would understand that the amount of salt in the solution can be less than 10% or more than 20% without departing from the scope of invention. Dipping the pasta into the cool brine can provide a salt coating on a surface of the pasta to preserve the pasta and enhance its taste. Also dipping the pasta in a cool brine solution will stop the cooking process. The pasta is left into the brine for few minutes (-5 ¨ 15 min.) until the pasta is cooled down to, for example, less than 6 C. In step 16, the pasta is drained to release any excess water. For example, the pasta is put in a strainer or any other meshed device to drain the pasta for about 3 ¨ 15 minutes. Once the pasta is drained, a pre-determined amount of the pasta is packed in a container and the container is sealed (step 18). The sealed container filled with the pre-cooked pasta is then stored at temperature of 2 C or lower (step 20). The container can be any type of container that is safe for keeping food products and which can withstand temperatures of at least 90 C or more. In some implementations, the container can withstand a temperature of at least 130 C.
For example, the container can be a high density polyvinyl bag, aluminum bag or any combination of a plastic or metal or any other suitable material which is safe for packing food products and can withstand high temperatures. The food products prepared according the process described herein above, with reference to FIG.
1, can be stored for few weeks without sacrificing the quality of the product. In one implementation, an additional step of evacuating the air out of the sealed container is provided to further increase the shelf life of the food product.
In one
4 .11,00I CA
implementation, a liner is provided to wrap around the food product to separate the food product from the inner wall of the container. For example, the liner can be a grape leaf, a bamboo leaf, a lotus leaf, corn leaf or any other suitable natural liner which is suitable and safe for consumption and/or wrapping food products.
The liner can separate the food product from the container and can help to maintain its texture and also to add flavor (aroma) and taste to the food product.
To serve the pre-cooked instant food product (e.g. the pre-cooked instant pasta) made according to the process of the present invention one just need to put the sealed container in a hot water bath, wormed at about ¨90 C, for about 30 minutes and then take the container out of the water bath, break the seal to open the container and serve the pasta ready for consumption. The required time for worming up the pre-cooked instant food products can be lass or more than 30 minutes depending on the properties of the container used for packing the product. For example, food product packed in a container made of a material with greater thermal conductivity will warm up faster than the one packed in a container made of a material with smaller thermal conductivity. Also, food product packed in a thinner polyvinyl bag will warm up faster than the one packed in a thicker bag. The pre-cooked instant pasta can be kept in the hot water bath for up to about 8 hours, without deteriorating the taste or the quality of the product, as long as the container does not leak. So, the containers should be sealed tightly, such that will not split and leaked when immerged for prolong time in water bath at high temperature. Since the food product is pre-cooked before is sealed, it is stabilized and as long as no additional water (moisture) is added therein, keeping the containers in the water bath for prolong time will not cause overcooking of the product. This can provide that more than one container can be placed in the water bath at the same time (i.e. tens or hundreds of containers), which can be taken out at the same or different time, to be served to customers. The pre-cooked instant food products prepared by the process of the present invention provide cooked food product with consistent quality without having chef skills and experience.
implementation, a liner is provided to wrap around the food product to separate the food product from the inner wall of the container. For example, the liner can be a grape leaf, a bamboo leaf, a lotus leaf, corn leaf or any other suitable natural liner which is suitable and safe for consumption and/or wrapping food products.
The liner can separate the food product from the container and can help to maintain its texture and also to add flavor (aroma) and taste to the food product.
To serve the pre-cooked instant food product (e.g. the pre-cooked instant pasta) made according to the process of the present invention one just need to put the sealed container in a hot water bath, wormed at about ¨90 C, for about 30 minutes and then take the container out of the water bath, break the seal to open the container and serve the pasta ready for consumption. The required time for worming up the pre-cooked instant food products can be lass or more than 30 minutes depending on the properties of the container used for packing the product. For example, food product packed in a container made of a material with greater thermal conductivity will warm up faster than the one packed in a container made of a material with smaller thermal conductivity. Also, food product packed in a thinner polyvinyl bag will warm up faster than the one packed in a thicker bag. The pre-cooked instant pasta can be kept in the hot water bath for up to about 8 hours, without deteriorating the taste or the quality of the product, as long as the container does not leak. So, the containers should be sealed tightly, such that will not split and leaked when immerged for prolong time in water bath at high temperature. Since the food product is pre-cooked before is sealed, it is stabilized and as long as no additional water (moisture) is added therein, keeping the containers in the water bath for prolong time will not cause overcooking of the product. This can provide that more than one container can be placed in the water bath at the same time (i.e. tens or hundreds of containers), which can be taken out at the same or different time, to be served to customers. The pre-cooked instant food products prepared by the process of the present invention provide cooked food product with consistent quality without having chef skills and experience.
5 While particular elements, embodiments and applications of the present disclosure have been shown and described, it will be understood, that the scope of the disclosure is not limited thereto, since modifications can be made by those skilled in the art without departing from the scope of the present disclosure, particularly in light of the foregoing teachings. Thus, for example, in any method or process disclosed herein, the acts or operations making up the method/process may be performed in any suitable sequence and are not necessarily limited to any particular disclosed sequence. Elements and components can be configured or arranged differently, combined, and/or eliminated in various embodiments. The various features and processes described above may be used independently of one another, or may be combined in various ways. All possible combinations and subcombinations are intended to fall within the scope of this disclosure.
Reference throughout this disclosure to "some embodiments," "an embodiment,"
or the like, means that a particular feature, structure, step, process, or characteristic described in connection with the embodiment is included in at least one embodiment. Thus, appearances of the phrases "in some embodiments," "in an embodiment," or the like, throughout this disclosure are not necessarily all referring to the same embodiment and may refer to one or more of the same or different embodiments.
Various aspects and advantages of the embodiments have been described where appropriate. It is to be understood that not necessarily all such aspects or advantages may be achieved in accordance with any particular embodiment.
Thus, for example, it should be recognized that the various embodiments may be carried out in a manner that achieves or optimizes one advantage or group of advantages as taught herein without necessarily achieving other aspects or advantages as may be taught or suggested herein.
Conditional language used herein, such as, among others, "can," "could,"
"might," "may," "e.g.," and the like, unless specifically stated otherwise, or otherwise understood within the context as used, is generally intended to convey
Reference throughout this disclosure to "some embodiments," "an embodiment,"
or the like, means that a particular feature, structure, step, process, or characteristic described in connection with the embodiment is included in at least one embodiment. Thus, appearances of the phrases "in some embodiments," "in an embodiment," or the like, throughout this disclosure are not necessarily all referring to the same embodiment and may refer to one or more of the same or different embodiments.
Various aspects and advantages of the embodiments have been described where appropriate. It is to be understood that not necessarily all such aspects or advantages may be achieved in accordance with any particular embodiment.
Thus, for example, it should be recognized that the various embodiments may be carried out in a manner that achieves or optimizes one advantage or group of advantages as taught herein without necessarily achieving other aspects or advantages as may be taught or suggested herein.
Conditional language used herein, such as, among others, "can," "could,"
"might," "may," "e.g.," and the like, unless specifically stated otherwise, or otherwise understood within the context as used, is generally intended to convey
6 that certain embodiments include, while other embodiments do not include, certain features, elements and/or steps. Thus, such conditional language is not generally intended to imply that features, elements and/or steps are in any way required for one or more embodiments or that one or more embodiments necessarily include logic for deciding, with or without operator input or prompting, whether these features, elements and/or steps are included or are to be performed in any particular embodiment. No single feature or group of features is required for or indispensable to any particular embodiment. The terms "comprising," "including," "having," and the like are synonymous and are used inclusively, in an open-ended fashion, and do not exclude additional elements, features, acts, operations, and so forth. Also, the term "or" is used in its inclusive sense (and not in its exclusive sense) so that when used, for example, to connect a list of elements, the term "or" means one, some, or all of the elements in the list.
The example calculations, simulations, results, graphs, values, and parameters of the embodiments described herein are intended to illustrate and not to limit the disclosed embodiments. Other embodiments can be configured and/or operated differently than the illustrative examples described herein.
The example calculations, simulations, results, graphs, values, and parameters of the embodiments described herein are intended to illustrate and not to limit the disclosed embodiments. Other embodiments can be configured and/or operated differently than the illustrative examples described herein.
7
Claims (18)
1. A process for making a pre-cooked instant food product comprising the steps of:
i) steaming the food product for a pre-determine time;
ii) immersing the steamed food product in a high concentration cooled brine solution for 5 to 15 minutes to cool the food product and stop cooking process;
iii) removing excess water from the surface of the food product for 3 to 15 minutes; and iv) packing a pre-determined amount of the food product into a container and sealing such container, the container being made of a material safe for keeping food products therein and is able to withstand temperatures higher than 90 °C without leaking, wherein immersing the food product into the cooled brine solution provide a salt coating on a surface of the food product to preserve the food product.
i) steaming the food product for a pre-determine time;
ii) immersing the steamed food product in a high concentration cooled brine solution for 5 to 15 minutes to cool the food product and stop cooking process;
iii) removing excess water from the surface of the food product for 3 to 15 minutes; and iv) packing a pre-determined amount of the food product into a container and sealing such container, the container being made of a material safe for keeping food products therein and is able to withstand temperatures higher than 90 °C without leaking, wherein immersing the food product into the cooled brine solution provide a salt coating on a surface of the food product to preserve the food product.
2. The process of claim 1 further comprising a step of storing the containers filled with the pre-cooked food product at temperatures of 2 °C or lower.
3. The process of claim 1 further comprising a step of wrapping the pre-cooked food product in a liner, wherein the liner is selected from a grape leaf, a bamboo leaf, a lotus leaf and a corn leaf.
4. The process of claim 1 further comprising a step of evacuating air out of the sealed container.
5. A pre-cooked instant food product comprising:
a steamed food product, wherein the steamed food product being cooled by immersing into a cooled brine solution;
a salt coating adhered to a surface of the steamed food product to preserve such pre-cooked food product; and a sealed packing container containing the preserved pre-cooked food product.
a steamed food product, wherein the steamed food product being cooled by immersing into a cooled brine solution;
a salt coating adhered to a surface of the steamed food product to preserve such pre-cooked food product; and a sealed packing container containing the preserved pre-cooked food product.
6. The pre-cooked instant food product of claim 5 further comprising a liner that is selected from a grape leaf, a bamboo leaf, a lotus leaf and a corn leaf.
7. The pre-cooked instant food product of claim 5, wherein the food product is freshly made pasta.
8. A process for making a pre-cooked instant pasta comprising the steps of:
i) steaming freshly made pasta for 3 to 10 minutes;
ii) immersing the steamed pasta in a high concentration cooled brine solution for 5 to 15 minutes to cool the pasta and stop cooking process, wherein immersing the past into the cooled brine solution provide a salt coating on a surface of the pasta to preserve the pasta;
iii) removing excess water from the surface of the pasta for 3 to 10 minutes; and iv) packing a pre-determined amount of the pasta into a container and sealing such container, the container being made of a material safe for containing pasta and being able to withstand temperatures higher than 90 °C without leaking.
i) steaming freshly made pasta for 3 to 10 minutes;
ii) immersing the steamed pasta in a high concentration cooled brine solution for 5 to 15 minutes to cool the pasta and stop cooking process, wherein immersing the past into the cooled brine solution provide a salt coating on a surface of the pasta to preserve the pasta;
iii) removing excess water from the surface of the pasta for 3 to 10 minutes; and iv) packing a pre-determined amount of the pasta into a container and sealing such container, the container being made of a material safe for containing pasta and being able to withstand temperatures higher than 90 °C without leaking.
9. The process of claim 8 further comprising a step of storing the containers filled with the pre-cooked pasta at temperatures of 2°C or lower.
10. The process of claim 8 further comprising a step of wrapping the pre-cooked pasta in a liner.
11. The process of claim 8 further comprising a step of evacuating air out of the sealed container.
12. A system for processing pre-cooked instant food product, the system comprising:
i) a steamer for steaming the food product;
ii) a vessel containing a high concentration cooled brine solution to immense the steamed food product into the cooled brine solution;
iii) a draining means for removing excess water from the surface of the food product; and iv) a packing means to pack and seal a pre-determined amount of a drained food product into a container.
i) a steamer for steaming the food product;
ii) a vessel containing a high concentration cooled brine solution to immense the steamed food product into the cooled brine solution;
iii) a draining means for removing excess water from the surface of the food product; and iv) a packing means to pack and seal a pre-determined amount of a drained food product into a container.
13. The system of claim 12, further comprising a storing means for storing the containers filled with pre-cooked food product.
14. The system of claim 12, further comprising a means for wrapping the pre-cooked food product with a liner.
15. The system of claim 12, further comprising a vacuum pump to evacuate air from the container.
16. The system of claim 12, wherein the food product is a freshly made pasta.
17. The process of claim 1 further comprising a step of putting a sealed container containing the pre-cooked food product into a hot water bath for 30 minutes to 8 hours.
18. The process of claim 8 further comprising a step of putting a sealed container containing the pre-cooked pasta into a hot water bath for 30 minutes to 8 hours.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA2976791A CA2976791C (en) | 2017-08-18 | 2017-08-18 | Pre-cooked instant food product and process for preparing it |
PCT/CA2018/050958 WO2019033200A1 (en) | 2017-08-18 | 2018-08-06 | Pre-cooked instant food product and process for preparing it |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA2976791A CA2976791C (en) | 2017-08-18 | 2017-08-18 | Pre-cooked instant food product and process for preparing it |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2976791A1 CA2976791A1 (en) | 2019-02-18 |
CA2976791C true CA2976791C (en) | 2021-04-13 |
Family
ID=65438103
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA2976791A Active CA2976791C (en) | 2017-08-18 | 2017-08-18 | Pre-cooked instant food product and process for preparing it |
Country Status (1)
Country | Link |
---|---|
CA (1) | CA2976791C (en) |
-
2017
- 2017-08-18 CA CA2976791A patent/CA2976791C/en active Active
Also Published As
Publication number | Publication date |
---|---|
CA2976791A1 (en) | 2019-02-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20070237865A1 (en) | Method for manufacturing high pressure processed food products | |
CN103989189A (en) | Preserved spotted pig pork preparation method and preserved spotted pig pork | |
EP2632806B1 (en) | A process for processing animal protein product into cooked, sliced form | |
JP2022133269A (en) | Process for maintaining freshness of vegetable pieces | |
CN104432200A (en) | Preparation method of wild boar preserved meat and product of wild boar preserved meat | |
CN104187323A (en) | Rice dumpling and preparation process thereof | |
CA2976791C (en) | Pre-cooked instant food product and process for preparing it | |
US11330832B2 (en) | Pre-cooked instant food product and process for preparing it | |
CN113428438A (en) | Sterilization and preservation method for instant food and application thereof | |
KR20190119087A (en) | Packaged foods with vegetable ingredients | |
WO2019033200A1 (en) | Pre-cooked instant food product and process for preparing it | |
CN105433141A (en) | A preparing method of local flavor roast duck with black pepper | |
KR20150065316A (en) | Method for preparing a sweetpotato food material | |
CN106360414A (en) | Processing method of air dried duck | |
KR102035418B1 (en) | Manufacturing method of beef or pork chop for roasting | |
KR100799347B1 (en) | Steamed rib in a metal vessel | |
JP7051070B2 (en) | Manufacturing method of frozen food for vacuum cooking and frozen food for vacuum cooking | |
CN104041842B (en) | A kind of production technology of Chinese pepper duck dried meat | |
US20210204577A1 (en) | System and method for using calcium chloride to create a flavored tomato product | |
WO2022100851A1 (en) | Frozen coated shelled egg product and method for preparing it | |
KR20170047875A (en) | Method of manufacturing a portable rice | |
CN106720184A (en) | A kind of preparation method of lobster | |
WO2022100853A1 (en) | Frozen coated mold shaped egg product and method for preparing it | |
CN106798314A (en) | A kind of manufacture craft of instant edible tree fungi | |
JP2024002652A (en) | Method for producing food and hermetic container-packaged precooked food |