Process of preparing packaged cooked foods

Claim 1

THE PROCESS OF PREPARING STERILE, COOKED, SUCCULENT, PACKAGED, FLESHY FOODS DERIVE FROM ANIMALS, SUBSTANTIALLY FREE FROM ASSOCIATED UNABSORBED LIQUIDS AT ROOM TEMPERATURE, WHICH COMPRISES ENCASING THE UNCOOKED FLESHY FOOD IN A PLASTIC CONTAINER WHICH IS HEATED STABLE AT THE COOKING TEMPERATURES EMPLOYED AND IS INERT TO THE FLESHY FOOD BEING PROCESSED, SAID CONTAINER HAVING AN ELONGATED NECK AFTER ENCASING THE FLESHY FOOD, APPLYING A VACUUM THROUGH AN OPENING TO EXHAUST AT LEAST A SUBSTANTIALLY AMOUNT OF ENTRAPPED AIR, HERMETICALLY SEALING THE CONTAINER WHILE UNDER VACUUM AT A POINT ADJACENT THE POINT OF VACUUM APPLICATION, SUBJECTING THE SEALED CONTAINER AND ITS ENCASED FLESHY FOOD TO COOKING TEMPERATURES FOR A SUFFICIENT LENGTH OF TIME TO AT LEAST PARTIALLY COOK THE FLESHY FOOD, IMMEDIATELY CHILLING SAID ENCASED FOOD TO A TEMPERATURE OF BETWEEN ABOUT 33 AND ABOUT 40* F., GRAVITY DRAINING LIQUIDS REMAINING UNABSORBED IN THE COOKED, CHILLED FLESHY FOOD INTO THE ENLONGATED NECK AND APPLYING AT LEAST ONE SEAL HERMETICALLY TO THE ENLONGATED NECK, WHILE THE DRAINED LIQUIDS REMAIN IN THE NECK PORTION BY GRAVITY, INTERMEDIATE SAID JUNCTURE AND THE LEVEL OF THE DRAINED LIQUID.