Abstract: A method for manufacturing a food article for immediate consumption, preferably a “Bologna sauce” that is packed in a flexible pouch type package, mostly known as “pouch”, that is able to remain stable at room temperature, therefore not requiring refrigeration to be preserved, transported, stored and exposed for sale is disclosed; more particularly, it is a method for preserving a “Bologna sauce” that keeps all its characteristics and quality without the need of a cold chain cooling and/or freezing) for that purpose; said manufacturing method could be applied to a number of different types of sauces that are usually sold under refrigeration presently.

Abstract: A method for manufacturing boiled ground beef vacuum packed in a pouch-type bag, according to which the end product, which is boiled ground beef, does not need to be stored in cooled environments and can be consumed immediately after the product still contained within the pouch is baked in a microwave oven; the manufacturing method comprising the following stages: A) Provision of raw beef; B) Provision of inputs; C) Storage chamber; D) First Grinding; E) Water treatment; F) Previous boiling; G) Second grinding; H) Mixing; I) Primary packing; J) Sterilization; K) Cooling/Incubation; L) Provision of pouches (plastic/cardboard); N) Primary packing room; M) Secondary packing/storage room.