An object is to provide a microwave container configured to precisely discharge vapor from a vapor-discharging part to avoid any vapor discharge from the remaining portions, and the microwave container includes: a container main body having an opening in its upper portion; a flange part formed to extend outwardly from the opening of the container main body; and a heat-seal part in a rib shape formed over the entire periphery of an upper surface of the flange part and heat-sealed to a film-shaped lid member for sealing the opening, wherein the heat-seal part includes a first heat-seal part for discharging vapor generated in the container main body by breaking the heat seal with the lid member when the vapor reaches a predetermined pressure, and a second heat-seal part wider than the first heat-seal part.

A portable bib includes a bib and a bowl that can be attached to and easily removed from the bib. The bib includes semi-circular upper sections and fasteners for folding the bib. By fastening the upper sections together, the bib bends slightly to conform to the neck, shoulders, and chest of the individual. The bib can also be fastened to create a folded pocket where the bowl is placed and attached to the bib. The back of the bowl is a concave surface that conforms to the abdomen of the individual. The bib may be easily unfolded for cleaning and storing.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

A foldable container and a cleaning tool assembly are provided. The foldable container includes a foldable side wall disposed annularly. The foldable side wall includes two adjacent connecting parts connected through a flexible part. When the foldable container is unfolded, the connecting parts rotate around a fold part on the flexible part. A first abutting part and a second abutting part are respectively disposed on two sides of the fold part and are arranged on the flexible part or the connecting parts. When the foldable container is in an unfolded state, the first abutting part abuts against the second abutting part. The cleaning tool assembly includes a cleaning tool and the foldable container. When the foldable container is unfolded to be used, the first abutting part abuts against the second abutting part.

Methods are generally described herein for structuring food for microwave heating. In some examples, food with high dielectric loss factor is dispersed in a matrix of foods with low dielectric loss factors to promote uniform heating and efficient heating. In other examples, microwave susceptors are sandwiched between layers of food and attached to a handle whereby said microwave susceptors can be removed by pulling on the handle after microwave heating.

A food tray has a lower tray containing a first food product and an upper tray nested stably at least partly inside the lower tray, with the upper tray containing a second food product. An air permeable interface is provided between the upper tray and lower tray to allow venting of steam from the lower tray during cooking. A cover is provided for the food tray. Each of the lower tray and the upper tray are formed of a material that is suitable for use in a microwave or conventional oven. Various constructions may be used to create the air permeable interface, such as lugs, ledges and lips. The upper tray may sit above the lower tray. The trays are nested loosely for ease of removal of the upper tray from the lower tray. Various configurations of cover may be used such as a sleeve, carton or lid. The upper tray may contain the higher value food product.

Methods and apparatus for manufacturing a microwavable food container include: forming a wire mesh over a mold comprising a mirror image of the microwavable food container; immersing the wire mesh in a fiber-based slurry bath; drawing a vacuum across the wire mesh to cause fiber particles to accumulate at the wire mesh surface; and removing the wire mesh including the accumulated fiber particles from the slurry bath; wherein the slurry comprises one or more of a moisture barrier, an oil barrier, and a vapor barrier.

A self-contained meal assembly comprises a heating bag, a food pouch, and a heating element. In operation, a heating element is placed along a bottom portion of a heating bag, a food pouch is placed inside proximate the heating element, a predetermined amount of water or other nonflammable aqueous liquid is added, and the heating bag is resealed thereby allowing an exothermic reaction to occur within the heating bag. One or more steam vents may be formed through a heating bag allow steam to discharge from the interior of the heating bag during operation. The configuration of the steam vent(s) allows a controlled release of high temperature steam from the heating bag as it circulates within the heating bag to the steam vent(s) at a safe discharge angle relative to the sides of the heating bag.

A cooking device, system and method are disclosed herein. In one embodiment, the method requires a microwavable cooking sheet to be provided, wherein the microwavable cooking sheet is comprised of a single layer of a primary material that is non-plastic and wherein the primary material has a weight of between 18 pounds per 3000 square feet and 60 pounds per 3000 square feet. The microwavable cooking sheet may be wetted and then wrapped completely around food to be cooked in a microwave. The food is cooked in the microwave with the wet microwavable cooking sheet wrapped around the food, such that a pressure increase of at least 3/16.sup.th of an inch of H.sub.2O is built-up within the microwavable cooking sheet.