Sealed Sous-Vide Food Packaging for Even Cooking and Juice Retention
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Solution Overview
Problem
Existing methods of preparing pre-cooked, packaged food often result in uneven cooking, loss of natural juices, and potential contamination, requiring culinary skill for consistent quality.
Innovation Solution
A method involving sous-vide cooking of uncooked or cooked protein elements within a sealed package with uncooked or cooked bread elements, without sealing them together, to achieve even cooking and maintain natural juices, independent of user skill.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high heat cooking methods (baking, grilling, broiling) are used to cook and package food, then the food can be cooked and packaged for transport, but the food becomes unevenly cooked and loses natural juices
Solution Approach 1:
The patent changes the cooking parameter from high heat methods to low heat sous-vide cooking. The food is cooked in a sealed bag at controlled low temperatures (e.g., 130-200°F/54-93°C) for extended periods, which ensures uniform cooking throughout the food while preserving natural juices and preventing drying out.
Solution Approach 2:
The patent introduces water as an intermediary heating medium. The food is immersed in water at controlled temperatures within a sealed bag, allowing heat to transfer uniformly from the water to the food surface and throughout the food mass, achieving even cooking without direct high heat exposure.
2Loss of time
If high heat cooking methods are used, then the food can be cooked quickly, but the food may lose natural juices and become unevenly cooked
Solution Approach 1:
The patent changes the cooking temperature parameter from high heat to low heat sous-vide conditions. By cooking at controlled low temperatures (130-200°F/54-93°C) in a sealed bag, the food cooks uniformly without losing natural juices, as the sealed environment prevents evaporation and the gentle heat prevents protein tightening that would trap juices inside.
3Reliability
If food is cooked and packaged separately, then the cooking process can be optimized, but the cooked food is exposed to bacteria and may be contaminated
Solution Approach 1:
The patent merges the cooking and packaging steps into a single integrated process. The food is placed in a sealed bag before cooking, and the bag is sealed during the sous-vide cooking process. This eliminates the exposure period between cooking and packaging, preventing bacterial contamination while maintaining process simplicity.
Solution Approach 2:
The patent performs the packaging action (sealing the bag) before the cooking action. By sealing the food in a bag prior to cooking and maintaining the seal throughout the cooking process, the food is protected from bacterial contamination from the outset, eliminating the need for separate post-cooking packaging steps.
4Ease of operation
If traditional cooking methods are used, then the cooking process is simple, but consistent high-quality results require significant culinary skill
Solution Approach 1:
The patent incorporates temperature feedback control through the sous-vide system. The cooking device monitors and maintains the water temperature at the desired setpoint (e.g., 130-200°F/54-93°C), providing automatic feedback control that ensures consistent cooking results regardless of user skill level. The sealed bag also provides a self-contained cooking environment that maintains consistent conditions.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Ensures consistent, high-quality food products by controlling the cooking process, allowing for easy reheating and reducing the risk of contamination, suitable for various food items.
Implementation Method 1
forming a food item by cooking the uncooked or cooked protein element in the sealed package
Implementation Method 2
vacuum sealing the package without sealing the two cooked portions of the bun to anything in the package
Data Source
AI summary
A method of preparing a food item, including the steps of: placing at least one uncooked or cooked protein element and at least one uncooked or cooked dough element into a package without sealing the at least one uncooked or cooked dough element to any other element in the package, sealing the package without sealing the at least one uncooked or cooked dough element to any other element in the package, and forming a food item by cooking the uncooked or cooked protein element in the sealed package without sealing the at least one uncooked or cooked dough element to any other element in the package.