Process for maintaining freshness of vegetable pieces

A technology of vegetable slices and vegetables, applied in the direction of fruit and vegetable preservation, acid preservation of fruits/vegetables, heating preservation of fruits/vegetables, etc.

Pending Publication Date: 2019-10-08
KRAFT FOODS GRP BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, developing high-quality nutritious products suitable for lar

Method used

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  • Process for maintaining freshness of vegetable pieces
  • Process for maintaining freshness of vegetable pieces
  • Process for maintaining freshness of vegetable pieces

Examples

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Embodiment Construction

[0066] Disclosed herein is a packaged food and methods for its preparation and use. In some embodiments, the packaged food product includes a cup containing ingredients in a sealed pouch suitable for preparing an omelet or other egg-based entrée, the cup being suitable for microwave cooking of the egg-based entrée. The pouches can be clear and flexible, heat formed pouches. In some embodiments, the raw material includes vegetable pieces, such as chopped vegetables, which provide organoleptic properties similar to fresh vegetable pieces after an extended period of time. In some embodiments, after preparation and handling as described herein, the vegetables may be maintained in a refrigerated state, for example at about 40°F or 45°F for the period necessary for handling, transport and storage, which may be, for example, 75-90°F. days without unacceptable reduction in taste, texture, mouthfeel, flavor, aroma, colour, nutritional content or other important qualities. In some emb...

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Abstract

A packaged food product and methods of making and using it. In some embodiments, the packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrees, with the cup being suitable for microwave cooking of an egg-based entree. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as,for example, one or more meats, and/or one or more varieties of cheese.

Description

technical field [0001] The present application relates generally to food products, and more particularly to microwavable food products including vegetable ingredients, and methods for maintaining the freshness of vegetable ingredients. Background technique [0002] Omelet and scrambled dishes containing meat and vegetables are usually prepared by hand cutting the meat stock and fresh vegetables. Such processes are often labor-intensive and often result in the remainder of the various raw materials being stored for later use or wasted. Packaged foods containing ingredients suitable for preparing one or more omelets or other egg-based entrees are considered useful. However, developing high-quality nutritious products suitable for large-scale commercial production and distribution has proven challenging. In addition to overcoming problems that generally occur in the development and production of packaged foods, such as cost control, quality control, storage stability, avoidin...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/045A23B7/06A23B7/10A23B7/015A23B7/04B65B29/06B65B29/08B65D65/02B65D81/34B65D81/32B65D85/72B65D75/00
CPCA23B7/04B65B29/08B65D81/3233A23L5/13A23L19/03B65D77/24B65D81/3453B65D77/04B65D2581/3425A23L3/0155A23L3/3418A23L3/3508A23B7/154B65B25/041B65B2220/14B65B2220/18A23L19/12A23B7/06A23B7/045A23B7/10A23L3/3481A23V2002/00
Inventor K·班东R·C·布朗
Owner KRAFT FOODS GRP BRANDS LLC
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