Abstract: Disclosed is a method for preparing temperature-sensitive, shelf-stable, high-acid or acidified, tomato-based food products. From about 0.000125% to about 0.00125% nisin, and in preferred embodiments from about 0.00025% to about 0.0005% nisin, based on the weight of the food product, is first mixed with the tomato-base. Other ingredients, such as pieces of fresh tomatoes, onions, bell peppers and the like are then combined with the nisin-containing mixture. The combination is then heat-treated at a temperature less than about 180.degree. F.

Abstract: Disclosed is a process for preparing rapidly reconstitutable, dehydrated legume products. Raw legumes are hydrated by treating, first with an alkaline solution to raise their pH to from about 6.7 to about 7.7 and their moisture content by at least about 5 wt. % to from about 30 to about 45 wt. %, and then by neutralizing with an acidic solution to lower their pH to from about 5.5 to about 6.5 and raise their moisture content by at least about 5 wt. % to from about 45 to about 60 wt. %. The hydrated beans are then cooked and dehydrated to produce legume products having the appearance and taste of their freshly prepared counterparts.

Abstract: A shelf-stable combination of an easily openable bag and a mixture of edible popcorn ingredients is suitable for use in microwave ovens. The bag includes a bottom panel, a top panel, a back panel, and inwardly folded gusseted side panels such that the bag can be flattened along the top edge opposite the bottom panel. The bag is formed by an outer layer of paper and an inner layer of non-wicking material with a coating that is sensitive to a combination of heat and pressure. A peelable seal is formed by the coating along the top edge such that the bag can be opened along that edge by pulling on diagonally opposite corners. The ingredients include corn kernels having a moisture content of about 11.5 percent or more and the peelable seal has sufficent strength to remain closed for at least one-half of the time required to pop substantially all of these kernels. The top edge seal opens before popping is completed to release steam and prevent the popped corn from becoming too chewy.