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Cooking method in low temperature

A low-temperature, impenetrable technology, used in low-temperature cooking and food preparation, releasable sealed bags, low-temperature cooking in bags, can solve the problems of not providing enough nutrition, unhealthy alternatives, etc.

Inactive Publication Date: 2011-10-19
PROCTER & GAMBLE CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While home meal alternatives, takeaway and cooked meals are available, such foods may not provide adequate nutrition and are often considered by many consumers to be unhealthy alternatives to home-cooked meals

Method used

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  • Cooking method in low temperature
  • Cooking method in low temperature
  • Cooking method in low temperature

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Experimental program
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Embodiment Construction

[0024] All references cited are incorporated herein by reference in their entirety. Citation of any document is not an admission of its availability to use as prior art to the present invention.

[0025] In the present invention, "comprising" means that other steps or other components may be added that do not affect the final result. The term includes the terms "consisting of" and "consisting essentially of".

[0026] According to the present invention, there is provided a pouch having a food product to be prepared, preferably to be cooked. Generally, the bag must: (1) provide a gas and liquid impermeable seal during food preparation; and (2) at temperatures up to at least about 100°C, ie, during cooking with boiling water, and preferably at up to A temperature of at least about 125°C, ie, during heating in a microwave oven, provides heat resistance so that the bag does not deform and the structural integrity of the bag is not compromised at such temperatures. It is also de...

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PUM

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Abstract

The invention discloses a releasable sealing bag used for cooking under low temperature, comprising membrane material; wherein, the membrane material does not deform under the maximum temperature of about 125 DEG C; furthermore, gas or liquid can not penetrate the bag after the bag is sealed. The invention also discloses another bag with at least a part of the membrane material is made of composite membrane material of pressure-sensitive adhesive preventing accident bonding. The invention also discloses a method for making and cooking foods by using any execution scheme of the invention.

Description

[0001] This application is a divisional application of the invention patent application number 00819514.5 (application date May 11, 2000, PCT international application number PCT / US00 / 12812) with the invention titled "Releasable Sealed Bag and Food Preparation Method". Field of Invention [0002] The present invention relates to a releasable sealed bag and a method of low temperature preparation of food products, in particular to a low temperature cooking method using such a bag. The present invention more particularly relates to a releasable sealed pouch which, after sealing, is impermeable to gases and liquids and does not deform at temperatures up to about 125°C; the present invention also relates to the use of said pouch for low temperature cooking and methods of making food. Background of the Invention [0003] Sous-vide cooking is a method of cooking at temperatures below about 100°C. This cooking method can be used to provide a better flavor and an aesthetically plea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B65D33/20B65D81/34B65D30/02B65D77/12
CPCB65D33/20B65D81/3415
Inventor 石井龙也石井勇香波多野觉吉川谦白井九三子约翰·威廉姆·图森特
Owner PROCTER & GAMBLE CO