The present invention relates to a packaged food product for being heated in an oven or heater, the packaged food product comprising a container with a food and a lid, wherein the container comprises an inwards raised bead at the inner wall of the container near the opening end of the container; the lid comprises a recess designed to engage with the raised bead at the inner wall of the container in such a way as to snap-close the container; and the food is located in the container.

A cooking apparatus usable for vacuum cooking has a casing 105, a heating part 110 for heating water in a cooking utensil 190 provided on the casing 105 by electromagnetic or electric power, a measuring unit 150 having a measuring part 120 for measuring a temperature of the water in the cooking utensil 109, and an adjusting part 130 for adjusting a temperature of the heating part 110 based on a measurement result by the measuring part 120.

An apparatus for treatment of a body part such as the hair of a user which includes a treatment material such as coconut oil contained as a single portion within a closed and sealed flexible pouch formed of a flexible laminated plastic material which is foil free so that it can be heated in a microwave oven to warm the treatment material to a required temperature. The pouch includes printed instruction material comprising instructions to warm the material in a microwave oven, to knead the product when heated within the closed pouch and to re-heat in stages to the required temperature and to form an opening in the pouch and apply the warmed treatment material.

The present disclosure provides a multilayer film. In an embodiment, the multilayer film includes a sealant layer. The sealant layer includes from (i) 50 wt % to 95 wt % ethylene copolymer having a density of at least 0.918 g/cc and (ii) from 50 wt % to 5 wt % of a 1-butene polymer having a density of at least 0.913 g/cc.

A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.

In a method for manufacturing a seasoning bag, an edible adhesive is applied to a panel of a bag, and 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. The granular seasoning forms air channels when the panel of the bag is vacuum sealed against a foodstuff inserted into the seasoning bag, to assist in egress of air from the bag during the vacuum sealing process.

Provided is a heating pouch that can be heated in hot water and in a microwave. That is, the heating pouch includes a bag sheet provided with an easy peel pressure releasing seal part. In the pressure releasing seal part, one part of a sheet constituting the bag sheet and another part thereof are adhered so as to overlap each other. The pressure releasing seal part peels off when internal pressure rises, to form a degassing passage that communicates between an inside and an outside of the bag sheet. The pressure releasing seal part is provided with an easy peel layer and a skin layer. The skin layer is a resin layer constituting a seal surface that coats at least one of the one part and the other part of the sheet and which adheres to the other part which is not coated. The skin layer has a higher seal strength at 100 degrees centigrade than the easy peel layer.

A system and method for cooking. The system includes a sealable bag and a bag seal located on the sealable bag. Coupled to the sealable bag is a snorkel which has a top end and a bottom end. The snorkel also has a cap. The snorkel is coupled to the sealable bag such that when the sealable bag is immersed in a fluid, the hydrostatic pressure of the fluid causes the air to be purged from the sealable bag. The resulting purged bag is then cooked in the bath of fluid for a desired time and temperature. The removal of air provides several benefits including more uniform cooking.

A zipper tape includes a pair of belt-shaped bases bondable to a film of a bag body, and mutually engageable engagement portion each integrally provided to corresponding one of the belt-shaped bases. One of the belt-shaped bases includes at least two portions having different bonding strengths to the film on a side opposite a side provided with the engagement portion and between an edge of the one of the belt-shaped bases in a width direction orthogonal to a longitudinal direction to a point at which the engagement portions are provided. A bonding strength of a first portion of the at least two portions to the film may be larger than a bonding strength of a second portion to the film.