The present invention relates to a method for inducing artificial hibernation of fish that is capable of transporting the fish in a state of being alive for long hours. According to the present invention, a water temperature is gradually decreased from an initial water temperature to the lowest water temperature, the fish are induced to the artificial hibernation, and they are packed in a waterless state. The packing is carried out in an environment where the lowest water temperature is constantly maintained, and a refrigerant is also packed to constantly maintain a temperature in a packing container, while oxygen is continuously supplied to the live fish induced to the artificial hibernation. The fish are individually packed in the Styrofoam box, and even if an atmospheric pressure in the airport is lowered during transport of the fish, there is no danger of causing respiration of the fish to be hard due to a plastic bag damaged. Through the hibernation inducing method and packing capable of reducing stress of the fish, in addition, the fish can be alive in a waterless environment for 36 hours or more, thereby making possible to globally distribute the live fish.

The present invention relates to Zero-OxTech process and method for preserving natural enzymes with the protein muscle, and its application for increasing the shelf-life of retail-ready meat & poultry cuts. This invention explicitly proves that the oxygen absorption is a FIRST-ORDER chemical reaction, and henceforth, an absolute zero-oxygen atmosphere is possible. This absolute zero-oxygen atmosphere prevents the natural enzymes within the protein muscle, which assists in the long-term shelf-life extension of proteins. The Zero-OxTech process, its components, and its application for proteins' enzymes preservation is described in detail in this invention and has application for domestic and inter-continental trade of proteins while retaining the natural protein enzymes.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

Methods are provided for storing and preserving comestible finfish material, preferably so as to extend shelf life of the same. In one optional method, comestible finfish material is placed in a product containing space of a storage container atop a platform of a support structure. The storage container includes an internal compartment having the product containing space. The support structure defines the platform for supporting the comestible finfish material. The internal compartment further includes a reservoir, configured to retain liquid, below the platform. The platform and/or support structure are configured to direct liquid exuded from the comestible finfish material to the reservoir. Optionally, the reservoir comprises an absorbent material for absorbing liquid in the reservoir.

Methods are provided for storing and preserving comestible mollusk material, preferably so as to extend shelf life of the same. In one optional method, comestible mollusk material is placed in a product containing space of a storage container atop a platform of a support structure. The storage container includes an internal compartment having the product containing space. The support structure defines the platform for supporting the comestible mollusk material. The internal compartment further includes a reservoir, configured to retain liquid, below the platform. The platform and/or support structure are configured to direct liquid exuded from the comestible mollusk material to the reservoir. Optionally, the reservoir comprises an absorbent material for absorbing liquid in the reservoir.

A method is provided for packaging frozen oysters on a half shell in a container. Each frozen oyster on the half shell comprises oyster meat on a round shell. The method includes the step of positioning the frozen oysters within the container in an inverted orientation such that oyster meat of the frozen oysters faces a bottom of the container and the round shell of the frozen oysters faces an opening in a top of the container.

A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, and (ii) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Suitable food starting materials comprise starchy food products, such as rice, wheat or pasta, and/or meat or vegetable pieces. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process.

Embodiments herein relate to food products and food product carriers for electromagnetic wave food processing systems and methods. In an embodiment, a carrier for holding food products during a sterilization or pasteurization process is included. The carrier can include a lower housing portion defining a central peak and an upper housing portion configured to fit over the lower housing portion. The upper housing portion can define a central peak. The carrier can be configured to receive a flexible food package between the lower central peak and the upper central peak. Other embodiments are also included herein.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.