DK1344461T3 - Process for preparing a ready-made - Google Patents

Process for preparing a ready-made

Info

Publication number
DK1344461T3
DK1344461T3 DK03356045T DK03356045T DK1344461T3 DK 1344461 T3 DK1344461 T3 DK 1344461T3 DK 03356045 T DK03356045 T DK 03356045T DK 03356045 T DK03356045 T DK 03356045T DK 1344461 T3 DK1344461 T3 DK 1344461T3
Authority
DK
Denmark
Prior art keywords
degreesc
container
ready
cooked
foodstuff
Prior art date
Application number
DK03356045T
Other languages
Danish (da)
Inventor
Franck Cherblanc
Eric Cherblanc
Original Assignee
Atria
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Atria filed Critical Atria
Application granted granted Critical
Publication of DK1344461T3 publication Critical patent/DK1344461T3/en

Links

Classifications

    • 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
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/18—Sterilising contents prior to, or during, packaging by liquids or gases
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/55—Rehydration or dissolving of foodstuffs
    • 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
    • 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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice

Landscapes

  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)
  • Saccharide Compounds (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)

Abstract

The dish, which is ready to eat either cold or after re-heating, is made from a starch-based foodstuff, such as pasta, rice, wheat or potatoes which can be raw, pre-cooked or dehydrated. The foodstuff is placed in a container and covered with a hot liquid, preferably at a temperature of over 70 degreesC, before sealing with a film material. The liquid can be water, stock, juice, puree, sauce or a cooked preparation, and once it has been poured over the product the container is sealed, allowed to cool, and then cooled to 0-8 degreesC or frozen at -15 to -20 degreesC. Before or during sealing, a gas such as steam, nitrogen, carbon dioxide or a mixture of these is injected into the container.
DK03356045T 2002-03-13 2003-03-13 Process for preparing a ready-made DK1344461T3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0203128A FR2837169B1 (en) 2002-03-13 2002-03-13 PROCESS FOR OBTAINING A READY-TO-EAT DISH

Publications (1)

Publication Number Publication Date
DK1344461T3 true DK1344461T3 (en) 2006-06-06

Family

ID=27763732

Family Applications (1)

Application Number Title Priority Date Filing Date
DK03356045T DK1344461T3 (en) 2002-03-13 2003-03-13 Process for preparing a ready-made

Country Status (7)

Country Link
EP (1) EP1344461B1 (en)
AT (1) ATE316764T1 (en)
DE (1) DE60303431T2 (en)
DK (1) DK1344461T3 (en)
ES (1) ES2258211T3 (en)
FR (1) FR2837169B1 (en)
PT (1) PT1344461E (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2866789B1 (en) * 2004-03-01 2006-06-23 Francesca PROCESS FOR PRODUCING SAUCE DISHES
US20080102190A1 (en) * 2006-10-27 2008-05-01 The Quaker Oats Company Novel cooking method for porridge
EP2201847B1 (en) * 2007-10-26 2013-06-19 Nisshin Foods Inc. Frozen noodles, method of producing the frozen noodles and coating solution for preventing freezer burn
US20210177197A1 (en) * 2018-04-10 2021-06-17 Z-Catering Mitte Gmbh Device for heating food preserved in packaging units and for group catering

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB616789A (en) * 1945-03-19 1949-01-27 Harry Franklin Waters Improvements in or relating to the preservation and packaging of food
FR82177E (en) 1962-06-29 1964-01-04 Preparation process for the preservation and consumption of precooked pulses and the like
FR1326958A (en) 1962-06-29 1963-05-10 Preparation process for the preservation and consumption of precooked pulses and the like
US4218486A (en) * 1975-01-28 1980-08-19 W. R. Grace & Co. Process for packaging, cooling and storing food items
US4181072A (en) * 1977-06-06 1980-01-01 Fmc Corporation Continuous pressure cooking apparatus
CH665605A5 (en) 1986-01-28 1988-05-31 Christophe Aubert METHOD FOR PACKAGING, WITH PASTEURIZATION, PERISHABLE FOOD PRODUCTS.
GB9001858D0 (en) * 1990-01-26 1990-03-28 Killingbeck Bernard R Process for packaging meat
US5904946A (en) 1997-02-28 1999-05-18 Ready Foods International, Inc. Process for preparing refrigerated meals

Also Published As

Publication number Publication date
DE60303431T2 (en) 2006-10-26
EP1344461A1 (en) 2003-09-17
EP1344461B1 (en) 2006-02-01
DE60303431D1 (en) 2006-04-13
FR2837169B1 (en) 2004-05-28
ES2258211T3 (en) 2006-08-16
FR2837169A1 (en) 2003-09-19
PT1344461E (en) 2006-06-30
ATE316764T1 (en) 2006-02-15

Similar Documents

Publication Publication Date Title
CN103393130A (en) Processing technology of dried beef
JP2022145413A (en) Manufacturing method for packaged noodle-containing processed food
DK1344461T3 (en) Process for preparing a ready-made
JP5116173B2 (en) Kettle curry manufacturing method
CN102302183B (en) Method for preparing Sanbao steamed chicken
JP2007111013A (en) Starchy sauce material and method for producing the same
NO20023671L (en) Procedure for portioning frozen foods
JP3418003B2 (en) Manufacturing method of frozen noodles
JPS645505Y2 (en)
SE9202162D0 (en) PROCEDURES FOR GLASSING FROZEN FOOD PRODUCTS AND THROUGH THE PROCEDURE MANUFACTURING GLASSED FOOD PRODUCTS
JPS6129275Y2 (en)
KR101677218B1 (en) Manufacturing method of instant cooking noodles and instant cooking noodles maunufactured using the same
JPH0260558A (en) Frozen noodle for microwave oven
JPH03198756A (en) Cooked rice food
JP2004321028A (en) Method for producing frozen wonton (dumpling of minced pork and spice wrapped in thin pastry) soup
KR101110493B1 (en) How to make instant noodles
CN102342525B (en) Making method of mutton lotus root sticks
TWM588231U (en) Ice brick structure
KR20010100176A (en) Preparation method of Frozen Rice and its products
JP2006197949A (en) Method for producing food preserved at ordinary temperatures
JPS5774073A (en) Preparation of raw miso soup
JP2005176803A (en) Packaged frozen noodle
MD2470G2 (en) Process for production of snack canned chick-pea
JP2006000098A (en) Method for producing frozen starch noodle
JPS57129674A (en) Preparation of carp dish