The presently disclosed subject matter is directed to a pouch for cooking a food product and a method of making a pouch for cooking The pouch for cooking a food product may have a film, a longitudinal seal so as to form a sealed tube, a first transverse seal at a first end of the pouch, and a second transverse seal at a second end of the pouch. The pouch may have a surface area to food product volume ratio from 3:1 to 9:1. The pouch may have at least one layer with at least 5% polybutylene. The longitudinal seal may extend from the first end of the pouch to the second end of the pouch. The longitudinal seal may seal the film to itself.

The presently disclosed subject matter is directed to a pouch for cooking a food product and a method of making a pouch for cooking The pouch for cooking a food product may have a film, a longitudinal seal so as to form a sealed tube, a first transverse seal at a first end of the pouch, and a second transverse seal at a second end of the pouch. The pouch may have a surface area to food product volume ratio from 3:1 to 9:1. The pouch may have at least one layer with at least 5% polybutylene. The longitudinal seal may extend from the first end of the pouch to the second end of the pouch. The longitudinal seal may seal the film to itself.

A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

According to the invention, a method is provided for preparing, in particular for assembling and packaging, ingredients for at least one dish. This method comprises the following steps: a reading step in which a customer's order data are read, this order data comprising at least recipe data for the ingredients contained in the dish as well as customer data, an assigning step in which at least one ingredient container is assigned predefined customer data, a conveying step in which the ingredient container is conveyed to a transport device of a packaging line, a positioning step in which at least one ingredient container is positioned in the region of a loading station of the packaging line by means of the transport device, this loading station having at least two ingredients or three, four, or more ingredients kept on hand in corresponding ingredient compartments, an indicating step in which corresponding indicators of the ingredient container and ingredient compartments indicate whether they are included in the recipe data, a loading step in which, if the ingredients are included in the recipe data, the ingredient container is loaded with the corresponding ingredient or ingredients in the loading station, the repetition and execution of the positioning step, the indicating step, and the loading step until all of the ingredients included in the recipe data have been placed in the ingredient container.

The rancidity of prepackaged foodstuffs, such as nuts, is inhibited by packaging the foodstuffs in a GRAS plastic material. This enables the nuts to be exposed to continuous heating or heating and cooling cycles such as within a conventional food warmer, exposure to heating lamps or to microwave ovens for extended periods of up to about thirty (30) days while impeding the rancidity of the nut products. Suitable GRAS packaging materials include low density polypropylene, low density polyethylene, PET polyester laminates, and the like. The packaging can be in any geometric form.

The rancidity of prepackaged foodstuffs, such as nuts, is inhibited by packaging the foodstuffs in a GRAS plastic material. This enables the nuts to be exposed to continuous heating or heating and cooling cycles such as within a conventional food warmer, exposure to heating lamps or to microwave ovens for extended periods of up to about thirty (30) days while impeding the rancidity of the nut products. Suitable GRAS packaging materials include low density polypropylene, low density polyethylene, PET polyester laminates, and the like. The packaging can be in any geometric form.

The present invention relates to a self-heating pouch for heating consumables and method of manufacture thereof. The self-heating pouch includes a flexible housing and a sealable cap. The flexible housing includes an internal pouch, an external pouch, and at least one frangible button. The internal pouch includes an inner surface and an outer surface. The inner surface of the internal pouch is configured to enclose the consumables. The external pouch is attached internally to the outer surface of the internal pouch. The at least one frangible button is included between the external pouch and the internal pouch. The at least one frangible button is configured to release a liquid to react with a heating agent and initiate heating of the consumables. The sealable cap is attached to top of the flexible housing and configured to dispense the consumables.

The present invention relates to a self-heating pouch for heating consumables and method of manufacture thereof. The self-heating pouch includes a flexible housing and a sealable cap. The flexible housing includes an internal pouch, an external pouch, and at least one frangible button. The internal pouch includes an inner surface and an outer surface. The inner surface of the internal pouch is configured to enclose the consumables. The external pouch is attached internally to the outer surface of the internal pouch. The at least one frangible button is included between the external pouch and the internal pouch. The at least one frangible button is configured to release a liquid to react with a heating agent and initiate heating of the consumables. The sealable cap is attached to top of the flexible housing and configured to dispense the consumables.

A vacuum low-temperature cooker includes a main body having a heating unit immersed in fluid accommodated in an accommodation tub and heating the fluid, a vacuum packaging unit connected to the main body and vacuum-sealing a packaging film, and a control unit installed in the main body or the vacuum packaging unit, and electrically connected to the heating unit and the vacuum packaging unit so as to control the heating unit and the vacuum packaging unit.