A low-temperature vacuum cooking device and a cooking appliance including low-temperature vacuum cooking device are provided. The cooking appliance may include a housing including a container mount and a vacuum-packing module mount provided adjacent to each other, a first container having a space to accommodate a liquid therein, the first container being configured to be coupled with the container mount, a heater that heats the liquid accommodated in the first container, a vacuum pressure generator installed on the vacuum-packing module mount to suction air inside a food packing bag, a sealer installed adjacent to the vacuum pressure generator that heats the food packing bag in order to seal it, a cover rotatably installed on the housing to cover or open the first container and the vacuum pressure generator, and a high-temperature cooking unit including a top plate and a high-temperature heater provided at a lower portion of the top plate.

In a method for manufacturing a seasoning bag, an edible adhesive is applied to a panel of a bag in a pattern of spaced apart lines. A granular seasoning is applied to the panel of the bag such that the granular seasoning adheres to the edible adhesive pattern to produce a seasoning layer having a pattern substantially the same as the edible adhesive pattern.

A vacuum packaging machine (1) is described, with internal and sous vide cooking chamber composed of a supporting and containing structure (3) comprising at least one decompression chamber (7) for vacuum packaging and/or cooking a product (6) inside at least one bag (8) or other suitable container, such chamber (7) being composed of at least one tank (2) adapted to be closed by at least one cover (9), the cover (9) being equipped with a welding system (13) of the initially open edges (10) of the bag (8) composed of at least one welding bar (15) and at least one membrane system (16), and comprising at least one bulkhead (17) adapted to be inserted inside the tank (2) of the chamber (7), such bulkhead (17) being equipped on its top with at least one abutment bar (19) of the welding bar (15).

A vacuum packaging machine (1) is described, with internal and sous vide cooking chamber composed of a supporting and containing structure (3) comprising at least one decompression chamber (7) for vacuum packaging and/or cooking a product (6) inside at least one bag (8) or other suitable container, such chamber (7) being composed of at least one tank (2) adapted to be closed by at least one cover (9), the cover (9) being equipped with a welding system (13) of the initially open edges (10) of the bag (8) composed of at least one welding bar (15) and at least one membrane system (16), and comprising at least one bulkhead (17) adapted to be inserted inside the tank (2) of the chamber (7), such bulkhead (17) being equipped on its top with at least one abutment bar (19) of the welding bar (15).

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.

A low-temperature vacuum cooking device and a cooking appliance including low-temperature vacuum cooking device are provided. The cooking appliance may include a housing including a container mount, a first container having a space to accommodate a liquid therein, the first container being configured to be coupled with the container mount, a heater that heats the liquid accommodated in the first container, a cover rotatably installed on the housing to cover or open the first container.

A low-temperature vacuum cooking device and a cooking appliance including low-temperature vacuum cooking device are provided. The cooking appliance may include a housing including a container mount, a first container having a space to accommodate a liquid therein, the first container being configured to be coupled with the container mount, a heater that heats the liquid accommodated in the first container, a cover rotatably installed on the housing to cover or open the first container.

A closable cooking pouch includes a heat resistant pouch body with a flap attached to it. The flap is tuckable into an opening the permits access to the pouch's interior. To close the pouch, the flap is tucked into the pouch's interior and a hook portion that forms part of the flap is inserted through a slot on the pouch body. Once through the slot, the hook portion retains at least a portion of the flap in the slot when the pouch is closed and typically provides sufficient retaining force to keep the pouch closed if it is flipped while being used for cooking. The pouch may be manufactured from a single sheet of material.

Disclosed are disposable containers, such as a stand-up pouch, for heating food in a microwave oven and while automatically dispensing sauce onto the food. Methods and apparatuses for making sauce packets and disposable containers are also disclosed.

A method for processing food products is disclosed that comprises a step of preparing a food product during which one or more raw materials, which constitute the food product to be obtained, are worked, a cooking step during which the food product previously processed during the preparation step is cooked in vacuum mode, a cold pasteurization step during which the food product is subjected to a pressure of at least 3,000 bar, a packing step during which the food product is put in a pack, and a step of preserving the food products at a temperature comprised between 0 and 4 C.