The invention relates to a method for preparing a packaged potato millefeuille and potato millefeuille produced, the method comprising cutting potatoes into slices that are between 1 and 2 mm thick, stacking said slices in alternate superimposed layers in a mold (20) with side walls (22, 23) having an inner height measuring between 2 and 3 cm, thermally treating the millefeuille and then cooling and packaging same. The method also includes a preserving step that includes vacuum-packaging the mold (20) with the potato millefeuille in a plastic film packaging (25) before thermal treatment, and subjecting said vacuum-packaged millefeuille to said thermal treatment which causes the pasteurization thereof.

The present invention provides a freshness preservation method and a freshness preservation bag that enables to keep freshness of a vegetable, fruit or fresh flower for a long period. A storage bag 10 is formed by a nonporous film 1. Non-adhesive portions are continuously formed on a heat sealed portion 11 of the storage bag 10. The non-adhesive portions function as the vent holes 2 communicating with the outside of the storage bag 10. The carbon dioxide generated from the vegetable, fruit or fresh flower in the storage bag 10 is discharged from the vent holes 2. The oxygen of the outside is shut off by the vent holes 2. The vegetable, fruit or fresh flower is allowed to breath only by the oxygen sealed in the storage bag 10. An oxygen concentration is gradually reduced according to a degree of breathing of each of the vegetable, fruit or fresh flower.

There is provided a method of cooking and sterilization of food arranged in a sealed package comprising a one-way valve that opens at a supra-atmospheric pressure of 20-200 mbar, said method comprising the steps of: a) heating the sealed package to cook the food; b) subjecting the sealed package from step a) to a sub-atmospheric pressure such that gas leaves the sealed package through the valve; and c) autoclaving the sealed package from step b) at a supra-atmospheric pressure.

A container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material thereon. The metal end is crimp-seamed or double-seamed to the container body and the heat-sealable material(s) are heated to soften or melt such that the interface between the chuck wall and the side wall is fused. The interface is oriented along a direction relative to internal pressure exerted on the metal end such that stress on the interface caused by the internal pressure is predominantly shear stress.

A container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material thereon. The metal end is crimp-seamed or double-seamed to the container body and the heat-sealable material(s) are heated to soften or melt such that the interface between the chuck wall and the side wall is fused. The interface is oriented along a direction relative to internal pressure exerted on the metal end such that stress on the interface caused by the internal pressure is predominantly shear stress.

An assembly may include a shelf-stable pouch for fruits or vegetables. The assembly may comprise a pouch having a closed condition and an open configuration. The closed configuration may be configured to seal portions of at least one of the fruits and vegetables and brine prior to heating the pouch for pasteurization. The open condition may allow for the removal and serving of the portions after pasteurization from heating.

A container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material thereon. The metal end is crimp-seamed or double-seamed to the container body and the heat-sealable material(s) are heated to soften or melt such that the interface between the chuck wall and the side wall is fused. The interface is oriented along a direction relative to internal pressure exerted on the metal end such that stress on the interface caused by the internal pressure is predominantly shear stress.

A method for preparing a shelf-stable, high-moisture food product is disclosed, including drying the pre-pasteurized food item to a water activity between 0.86 and 0.94; and vacuum packing the dried food item in an oxygen impermeable and water-impermeable membrane.

An assembly may include a shelf-stable pouch for fruits or vegetables. The assembly may comprise a pouch having a closed condition and an open configuration. The closed configuration may be configured to seal portions of at least one of the fruits and vegetables and brine prior to heating the pouch for pasteurization. The open condition may allow for the removal and serving of the portions after pasteurization from heating.