Involving Temperature 32 Degrees F. Or Less Patents (Class 426/393)
  • Method of cooking and storing food in flexible bags
    Patent number: 3966980
    Abstract: A method of cooking foods in vacuum packages, in which the food is encased in a plastic pouch, the pouch is evacuated of air and sealed under high vacuum, the package is immersed in a thermostatically controlled hot water bath to cook the food, then quick chilled and stored at 28.degree.-32.degree.F.
    Type: Grant
    Filed: May 2, 1969
    Date of Patent: June 29, 1976
    Assignee: A.G.S. Food System Inc.
    Inventor: Ambrose T. McGuckian
  • Method of freezing cooked eggs
    Patent number: 3965270
    Abstract: A method of freeze treating a cooked egg product which does not result in substantial changes in the physical or chemical characteristics of the later thawed product, which method comprises immersing and retaining the cooked egg product in a bath of a liquid freezing medium for a relatively short predetermined period while the freezing medium is held at a temperature within the range of approximately 0.degree.F to approximately -325.degree.F.
    Type: Grant
    Filed: August 12, 1974
    Date of Patent: June 22, 1976
    Assignee: Seymour Foods, Inc.
    Inventor: Jacob J. Epstein
  • Method for processing food products
    Patent number: 3959505
    Abstract: The method for processing food products in which the products are initially prepared in a first location where they are treated and a specific quantity of products are formed to a particular size and shape and are packed in containers after which the product is frozen and shipped to a second location where the product is removed from the container and precise segments are placed in cans with an additive, sterilized and prepared for sale in commercial markets.
    Type: Grant
    Filed: December 23, 1974
    Date of Patent: May 25, 1976
    Inventor: Joseph W. Valiant, II