Abstract: The invention herein pertains to a process for improvement of stored fresh market fruits such as peaches, plums and nectarines by retarding mealiness, dryness and internal breakdown. Peaches in particular are routinely stored at 0.degree. C. to prevent softening. Unfortunately, "chilling injury" occurs in peaches, plums and nectarines stored by this conventional technique which can result in insurance claims, litigation and general consumer dissatisfaction. The invention comprises five steps for the transshipment thereof that results in enhanced fruit quality. This process is particularly suitable for imported fruits from overseas where transshipment by boat is required. The process can also be used to improve the quality of domestic fruits held for late-season "market window" sales.

Abstract: A multilayered food product, which has an upper component which has a density which is at least 0.2 kg/dm.sup.3 greater than a density of a lower component, is prepared by introducing a first food component into a container and within 30 seconds after introduction of the first food component applying a CO.sub.2 snow to a top surface of the first food component in the container for frosting the surface and removing residual CO.sub.2 snow from the surface and introducing a second food component into the container onto the frosted surface of the first food component.

Abstract: A cooling system, a cooling method utilizing the inventive cooling system, and a chicken product formed using the inventive method. The inventive cooling system comprises: (a) a tunnel-type cooler housing; (b) a first treatment zone provided in the housing for treating articles by injecting carbon dioxide into the first treatment zone toward the articles and by circulating carbon dioxide in the first treatment zone; (c) a second treatment zone provided in the housing for further treating the articles by injecting carbon dioxide into the second treatment zone toward the articles and by circulating carbon dioxide in the second treatment zone; and (d) a conveyor assembly for conveying the articles through the first and second treatment zones. The carbon dioxide injected into the second treatment zone impinges on the articles to a greater degree than does the carbon dioxide injected into the first treatment zone.

Abstract: A method for the rapid cooling of a raw egg in a shell, the shell egg being warm and having an internal temperature typically of about room temperature or higher. The method preferably involves placing the shell egg for about 1 to about 5 minutes in an atmosphere of cryogenic gas at a temperature of about -60.degree. F. (about -51.degree. C.) to about -120.degree. F. (about -84.degree. C.), whereby the internal temperature decreases sufficiently to inhibit residual pathogenic and/or spoilage microorganisms, such as Salmonella and/or Pseudomonas, respectively, present inside the shell egg. Also a cool raw shell egg in a shell that has been rapidly cooled in an atmosphere of cryogenic gas after having been warmed, typically to where the shell egg had an internal temperature typically of about room temperature or higher. The cool shell egg that has been so subjected to rapid cooling has fewer viable residual pathogenic and spoilage microorganisms, i.e.

Abstract: A method of dry curing ham to prepare dry cured country ham by the steps of: treating a ham to displace residual blood and other fluids from the ham body; pre-salting the ham while mechanically abrading the skin portion thereof; applying a full curing agent to the ham; packaging the ham in a sealed vacuum pouch; maintaining the sealed ham under vacuum conditions for a time period sufficient to effect expression of residual fluids and blood from the ham body; opening the packaged ham to the atmosphere; subjecting the packaged ham to a chilled temperature over a period of time sufficient for the salt to enter the ham; drying the ham on a drying rack and then aging the ham.

Abstract: A process for the production of ready-to-eat pizzas provides for them to be treated after baking by microwaves and hot air at around 100.degree. C. This treatment ensures that all ingredients of the pizzas are pasteurized and that superficial moisture is removed from each pizza.

Abstract: A method is disclosed for accelerating the ageing process and sterilizing raw meat for extended storage at refrigerated temperatures by treating the meat at ultra-high temperature (UHT), e.g. 900.degree. to 1200.degree. C., for a time sufficient to denature proteins, without burning, to a depth of up to about 2 mm. After UHT treatment the meat is cooled to a refrigerated temperature and packaged in a hermetically sealed container. The meat can be rendered stable for storage at ambient temperatures by subjecting the hermetically sealed meat to electron beam radiation (EBR) at an irradiating dosage sufficient to destroy all mesophilic vegetative pathogens, spores of pathogens, toxins, and spoilage microorganisms which grow at ambient temperatures. UHT pasteurization coupled with high temperature aging for 12 to 24 hours results in meat with tenderness and flavor equivalent to meat aged under refrigeration for 30 to 60 days.

Abstract: An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein. The package is suitable for field packing applications in which the product, such as strawberries, is picked directly into the container surrounded by the cooling collar with the container and cooling collars being placed in an outer box or other receptacle.

Abstract: A composite seafood product is made by assembling smaller butterflied shrimp into composites of two to four shrimp, all but/one of which are tailless, resembling in appearance a single large butterflied shrimp. The shrimp composites are dusted and frozen apart from each other to retain individuality. The individual composites can then be coated with batter and deep fried to yield a food product seemingly consisting of large individual shrimp.

Abstract: Food products, especially fresh food products such as retail-cut red meat, vegetables and fruits, are packaged with a film having at least one film layer comprising a substantially linear ethylene polymer, preferably a polymer comprising ethylene and at least one .alpha.-olefin comonomer, e.g. 1-octene. The ethylene polymers used in the construction of the film structures used in this invention are prepared by constrained geometry catalyst technology. The film structures can be either mono- or multilayered, oriented or nonoriented, oxygen permeable or impermeable, and prepared by any conventional technique. The food products can be packaged by any conventional method, e.g. stretch overwrap, shrink, vacuum skin, on vacuum forming.

Abstract: A forced air defrost tunnel apparatus and method are provided for accomplishing carefully controlled defrosting of large quantities of bulk frozen food, such as pork, beef, lamb, chicken and turkey in whole muscle form, as well as bacon bellies and fish. The principle support for and shape of the defrost tunnel is provided by a stack or train of stacks of frozen proteinaceous food boxes or bundles that alternate with support spacer racks. An air containment device, preferably consisting primarily of a tarp, is closely secured over the stack or train of stacks. A supply of high pressure air at a temperature greater than that of the frozen food is forced through the defrost tunnel and flows through passageways within the support spacer racks.

Abstract: An automatic dispenser for doughy food products, particularly for shop windows displaying ice cream products to be dispensed. The dispenser includes a taking unit which is movable with respect to ice cream containers present in the shop window. The taking unit dispenses a desired portion of ice cream and organizes the sorting, taking and dispensing of the desired portion.

Abstract: A tray (10) for receiving a plurality of fish fillets (28) in a layer for compaction and freezing in a stack of layers. The tray is formed from a sheet (18) of material having a first portion (12) joined to a second portion (14) by a flexible hinge portion (16). The first portion is formed to define a plurality of first recesses (24) and the second portion is formed to define a plurality of negative second recesses (26). A fillet is received within each of the first recesses to form a layer, the tray is folded, and an additional layer of fillets is received within the second recesses. The tray is constructed and configured to be deformed and to enable the fillets to deform within the recesses, under the force of compaction, to form separable layers of substantially separate frozen fillets.

Abstract: A storage shield provides a removable cover for placement on the surface of frozen ice cream remaining in an opened container, thereby partially sealing the surface of the ice cream from the air-filled voids. The shield, in one embodiment of the invention, is especially adapted for use in a conventional one-half gallon size, box-shaped ice cream carton. The shield is made from a transparent synthetic resin material, thus making it possible for the user to see any remaining air pockets through the shield. The shield, in this embodiment, is a rectangular-shaped planar device with smooth top, bottom, and sidewall surfaces. The corners of the shield are rounded slightly so that the shield can be easily inserted into the partially filled ice cream container with the bottom shield surface being slightly pressed to flatten the exposed surface of the ice cream. The ice cream is thereby partially protected from exposure to the air within the container and thereby deterioration is retarded.

Abstract: Pieces of meat are cooked and then separated from a bouillon and cooled to at least a refrigeration temperature. A thickening agent is mixed with a sauce, which may include the bouillon as an ingredient, at a temperature of from 60.degree. C. to 80.degree. C., and the mixture is cooled and allowed to stand to gel the thickening agent to obtain a gelled sauce which is mixed with the meat pieces and formed into a block which then is frozen. The frozen block is packed in a tray package together with at least one vegetable. The thickening agent is a gelling agent which breaks down at a temperature at which the frozen block is heated for consumption so that upon heating for consumption, the meat and sauce mixture spreads out.

Abstract: A novel system of barbecue cooking, processing, packaging, and storage of meats such as ribs, chicken etc is described. A byproduct of the cooking and blending is pasteurization in one and the same process. The consumer merely microwaves or boils the finished product intact with its OEM packaging and enjoys the taste as if the meat has just been prepared on a barbecue pit. A special barbecue sauce is marinated into the meat to create a realistic barbecue flavor. The process also increases the shelf life of the product as prepared by this process. A pH factor of 3.5 is maintained which not only kills the bacteria and germs but it also helps tenderize the meat and prevents from growing spores.

Abstract: Products are placed in proximity to a liquid holding cooling element containing a volatile liquid and are subjected to a vacuum. The evaporation of the liquid from the cooling element enhances cooling while reducing the evaporation of liquid from the product.

Abstract: The apparatus and method relates to an automatic dispenser for dispensing portions of a product such as ice cream from a supply comprising a coiled tubular casing in which the ice cream is encased. The end of the casing is fed into the apparatus and, as the apparatus operates, moves through to the exit. The casing with its encased ice cream is pulled through the apparatus and pinched at uniform intervals by a first pinching mechanism following which utilizing a second pinching mechanism, the casing with its encased ice cream is further pinched to a thickness of only the casing at the same uniform intervals. The casing with the encased ice cream is then drawn past a cutting device which opens the casing so that a portion defined by sequential pinched segments is dispensed and the casing removed by a scrap spool mechanism.

Abstract: A method, system and apparatus are disclosed for sorting, cryogenically freezing and wrapping soft-shelled blue crabs.

Abstract: An installation for the preparation of frozen vegetables, comprising from upstream in the downstream direction a device (10) for washing the fresh vegetables and a device (14) for the spin-drying of the washed vegetables; the freezing device (16) of the rapid individual type; at least one device (22) suitable for exerting on the frozen vegetables sufficient mechanical stresses to allow them to be broken into a plurality of fractions; at least one device (23) for sorting the frozen uniform fractions; a device (30) for packaging at least one of the frozen fractions; means for disposing of the fraction or fractions coming from the sorting device and intended not to be used; this installation being specially designed for the preparation of aromatic herbs or plants.

Abstract: The process for treating deep-frozen vegetable foodstuffs, comprising the following steps in succession:preparation and deep-freezing of the vegetable matter;coating of the pieces of vegetable matter with a coating composition without water which is essentially composed of one or more vegetable fatty substance(s),chilling of the pieces of vegetable matter which have thus been coated to bring the coating composition into a solid and sufficiently hard state;packaging and storage of the pieces of vegetable matter which have thus been coated and deep-frozen.

Abstract: Sliced potato products are prepared for refrigerated storage and distribution while retaining the characteristics of wholesome, freshly sliced potatoes for a minimum of 45 days. The potatoes may be peeled, or unpeeled, and cut into any sliced configuration, such as French fries, crinkle cuts, or homefries. The potato pieces are then washed, dewatered, and sterilized in a hot oil blanch. The cut potatoes are then mechanically chilled and packaged in an inert atmosphere which utilizes CO.sub.2 as a component. The packaged potatoes are stored and distributed under refrigeration until ready for use.

Abstract: The present invention relates to a carcass carrying cargo unit and a method of transporting carcasses using said unit, comprising a bag (13) open at one end, a frame structure (16) comprising a base frame (18) and two upright (19) end frames and strapping means (9) whereby in use said frame structure (16) is placed within said bag (13) with its opening between the end frames facing to one side of the frame structure (16), and where the carcasses are loaded into said bag (13) onto said base frame (18) to the approximate height of side frames (19), the opening (15) of the bag is drawn tight and the strapping (9) means engaged around the thus loaded bag to secure the carcasses in the bag.

Abstract: A method for packaging bacon is provided such that individual slices are made suitable to be cooked in a microwave oven. In accordance with this invention, immediately after slicing bacon from a pork belly, the individual bacon slices are frozen. The individual slices are then wrapped in a microwaveable sheet of material, and thereafter the individual wrapped slices are assembled together in a package suitable for sale.

Abstract: An iced food shipping container and a novel aqueous liquid absorbing pad for use therein are provided. The pad comprises superabsorbing polymer particles distributed in a polyester carded web contained between hydrophilic fabric outer layers. The pad can absorb more than 100 times its dry weight in water and other aqueous liquids that form during iced food shipment.

Abstract: A method for making ice-cream products by preparing a mixture of the bulk material for ice-cream, filling it into a container and applying thereto a liquid nitrogen or a liquid nitrogen-based gas while said bulk is agitated.

Abstract: A lobster packaging and display unit that is preferably made of molded plastic material and free of any sharp edge or corner and comprises at least one and preferably two trays, each shaped and sized to receive and conform to a lobster and to display this lobster to best advantage.

Abstract: The invention comprises a method for preparing a frozen comestible for consumption, comprising:(a) combining frozen food constituents with a substantially dry sauce concentrate;(b) adding a discrete portion of a microwave-power absorbing liquid medium to the combination; and(c) heating the combination with a source of microwave power.In a further embodiment, the invention also relates to a microwaveable, individual portion serving container, said container provided with a measuring closure, said container containing a frozen comestible comprising a quantity of frozen constituents and a substantially dry sauce concentrate, wherein said closure includes venting means to off-gas steam generated when said frozen comestible is combined with a microwave power absorbing liquid medium and heated with a source of microwave power.

Abstract: The invention relates to a method of electrical conduction cooking of food in a package. The package includes two electrodes including a raised portion of the bottom wall and a planar top electrode and wherein the recessed area between the raised portion of the bottom wall and the sidewall of the package defines a peripheral reservoir. The food is cooked by passing electrical current through the food and allowing the drainage and accumulation of exuded products from the food product being cooked so as to prevent contamination of the bottom electrode.

Abstract: A package for cooking a waffle in a microwave oven is provided, comprising a microwave transparent tray about 28 to 38 mm deep, a lossy susceptor film lid having defined reflectance and absorbance, placed about 3 to about 10 mm over the waffle, providing means for moisture to escape. The waffle is coated with an edible food conditioner, to provide improved microwave susceptibility to the surfaces of the waffle. The waffle may be cooked alone or in the presence of a sausage side dish.

Abstract: A process for preparing a melting tolerant portion controlled sauce and seasoning particulate by combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising non-solid ingredients such as cream, margarine, cheese, etc. and mixing the combination to form a sauce mixture, followed by heating the sauce mixture to temperatures effective to pasteurize the sauce mixture then depositing individual sauce particulates onto a freezer belt with a drop forming unit drops and freezing same to temperatures ranging from -5.degree. F. to -15.degree. F. following by removing the frozen discrete sauce particulates from the freezer belt for packaging with frozen melts and/or vegetables.

Abstract: A food product for a desired ultimate dish includes a divided main ingredient such as meat coated with dry particulate additional ingredients such as flavoring, thickening etc. agents. Preparation includes admixing the main and additional intgredients supplied at prescribed rates with the main ingredient offering surface adherence for the additional ingredients, and the final product remains divided. The desired ultimate dish is prepared in any required quantity simply by heating up the divided final product in a suitable cooking medium.

Abstract: A method of packaging turkey emulsion and turkey skin in a flexible plastic package wherein the turkey skin has been frozen prior to insertion into the package.

Abstract: A method of preparing crispy barbecued snouts, beef tripe or pig ears and skins, and the products thereof, including: in all products trim off excess fat from the lean meat, cover the lean meat with water and boil for about 20-30 minutes, season it while keeping water in and over the products, and boil for another two hours. Allow the boiled product to cool, place it on a platter, and freeze it. This frozen product then may be kept for a long period of time in the frozen state, wrapped and packaged to avoid freezer burn. When it is desired to use the product, it can be put into deep frying fat for 15-30 minutes, removed and put in a sauce and served.

Abstract: Food products particularly of meat are extruded cased under pressure. The extrusion pressure, and the energy in the extrudate, makes the circular cross-section the only stable one on emergence from the extrusion head. In accordance with the present invention, two unstable shapes, D-shaped as described, are extruded each cased from its own extrusion head. The heads are disposed closely adjacent back to back so as to have a generally circular overall profile. An outer casing is fitted over the two heads. On extrusion the two D-shaped pieces abut one another and the outer casing to preserve their shapes until stabilized by freezing.

Abstract: A process for storing produce for extended periods of time prior to further processing by canning or the like, which comprises the steps of immersing the produce in a substantially isotonic aqueous storage solution, wherein the solutes content of the storage solution is adjusted such that the osmotic pressures of the produce and the storage solution are substantially equal. The storage solution preferably comprises an edible sugar, an edible organic acid, and an edible oxygen scavenger. The produce is than stored in the solution at a temperature below about 40.degree. F. and subsequently canned and sterilized.

Abstract: The process for producing a sliced meat product includes the steps of partially cooking chunks of meat so that outside portions of the chunks reach temperatures above the temperature at which the meat is considered fully cooked while inside portions remain not fully cooked. One embodiment of the process includes slicing the meat chunks and adding to the slices sauce which is at a temperature above the temperature at which the meat is considered fully cooked, allowing the temperature of the meat and sauce to equalize at least to the extent that all meat reaches the temperature at which it is considered fully cooked, and portioning and packaging the product.

Abstract: The heating of food from a chilled or frozen state to provide a prepared meal is becoming increasingly useful in the catering field, and to facilitate such preparation a heatpack base sheet for use in making a pouch forming a virtually enclosed pack containing a prepared meal is provided, whose form facilitates the necessary heating of the meal in a favourable manner enabling a hot meal to be conveniently served in a time-saving manner on a warm plate, without time being taken up in disposing the ingredients attractively, or in removing the browned oute ring often formed when a microwave oven is used for appropriate heatings. The proposed base sheet may be of electrically non-conductive synthetic resin, if intended for use in a microwave oven, or may be of conductive foil if the meal is to be defrosted in a thermally-heated oven.

Abstract: An apparatus and method for dispensing frozen food products is based upon the frozen food product, e.g. ice cream, being packaged in a coil tubular casing and providing means for cutting off incremental lengths after removing the casing and then forming a scoop of the food product with a scoop which transfers the charge to a dumping position where the charge is released into a suitable food container.

Abstract: A process for producing a frozen whole juice product, in which juice is frozen in plastic containers that have substantially planar faces after freezing.

Abstract: The process for shaping and slicing primal meat cuts and then packaging the slices to increase the shelf-life thereof includes crust freezing the primal cuts to a depth of approximately 3/8 to 1/2 inch. The crust frozen primal cuts are then tempered for a period of time until the internal temperature reaches approximately 26.degree.-28.degree. F. and the tempered cuts are shaped in a molding press. The shaped primal cuts are then sliced, placed in a tray, and a gas pervious film is applied skin-tight to the slices and the upper surface of the tray. The packages are then frozen before shipment to retain outlets.

Abstract: Composition adapted to form, on quiescent freezing, a flavored slush snack in the form of a homogeneous combination of large shale ice crystals, smaller ice crystals and flavored syrup, the composition having, by weight, 22-33% dextrose, 1-5% fructose, an edible acide preservative, and water. Preferred embodiments include xanthan gum, sorbitol and fruit juice. The composition is preferably packaged in a flexible container having low oxygen and water vapor transmission characteristics.

Abstract: A packaged frozen food product is provided which is housed in a package which includes a first, substantially microwave permeable portion having a first frozen food component housed therein, and a second, microwave reflective portion having a second frozen food component retained therein. The package also includes a void space between the first frozen food component and the second frozen food component. Upon microwave heating, the first frozen food component will be thawed and the second frozen food component will remain substantially frozen.

Abstract: Method of continuously processing fish and apparatus thereof, by supplying dewatered fish flesh obtained by filleting it or dressing it and thereafter washing, dewatering into a kneader, kneading and incorporating with auxiliary ingredient mixture, which is continuously transported, measured, mixed, and supplied, in predetermined quantities to obtain surimi paste, packing and freezing the resultant surimi product for storage.

Abstract: A method for freezing sake which comprises placing sake filled in containers in a refrigerator which is equipped with a strong cooling device and a fan device for continuous air flow and has ventilating spaces at side walls and floor of the freezer; and continuously flowing air with setting a temperature sensor in the refrigerator at 2 to 70.degree. lower than a desired product frozen temperature, e.g., -20.degree. C. so that sake becomes sherbet form wherein water in sake is frozen in spongy or needle form to embrace an alcohol containing part therein.

Abstract: A fish storage tray is provided with several modular plastic dividers which conform to the shape of the fish and hold fish in a belly-up position in the tray for individual freezing and storing. The individual dividers are elongated plastic strips having connectors either integral or separable at opposite ends to enable the dividers to be expanded to conform to the size of a fish placed between dividers. The method of storing fish includes the step of separating a tray into a plurality of compartments using flexible conforming plastic strips interconnected to one another at alternating opposite ends to form an accordion-type divider pattern within the tray. Fish are then placed between the plastic dividers in an alternating head-to-tail arrangement and with the bellies up. The fish are then frozen and, if desired, glazed and placed in storage.

Abstract: A process for treating frozen block meat, which includes the steps of: defrosting the frozen block meat by subjecting same to a temperature of between -4.degree. C. and 0.degree. C.; cutting the defrosted block meat into pieces of a thickness of about 30 mm or less; heating the cut meat by contact with hot water of 80.degree.-100.degree. C. for 30-90 seconds; then immediately cooling the heated meat by contact with cold water of 5.degree. C. or below for 1-30 seconds; removing the water deposits on the surface of the cooled meat; and freezing the resulting meat.

Abstract: A portion controlled packaged slice cooked whole muscle boneless cut of meat having the characteristic configuration of that cut is produced by: trimming, cooking and selecting a group of pieces of the cut all of which have a cooked weight within .+-.6% of the median weight of the group; compacting each piece while still hot from the cooking to a pre-determined length for that group and chilling the pieces while so compacted; setting the number and blade spacing of a single pass multi-blade slicer to suit the pre-determined length of the pieces and produce slices of a pre-determined weight, including the two end slices and passing each piece across grain through the slicer while maintaining the ends of each piece as the piece passes through the slicer under a considerable confining pressure.

Abstract: Disclosed is a sterilizing apparatus adapted to practice methods of sterile cooling of packaged food products or fluids. Following sterilization a variety of procedures to effect sterile cooling are presented. Sterile cooling is accomplished by sterile fluids, such as water, a solution of selected chemicals and water or sterile air which also may be combined with sterilizing gases.

Abstract: A process for producing a frozen whole juice product, in which juice is frozen in plastic containers that have substantially planar faces after freezing.