US3966980A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of cooking and storing food in flexible bags
Assignee: A G S Food System Inc
•
Filing: 1969-05-02
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Granted: 1976-06-29
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Expires: 1989-05-02
Abstract
Abstract A method of cooking foods in vacuum packages, in which the food is encased in a plastic pouch, the pouch is evacuated of air and sealed under high vacuum, the package is immersed in a thermostatically controlled hot water bath to cook the food, then quick chilled and stored at 28°-32°F.
Inventors
- 👤 Ambrose T. McGuckian
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-26 20:32
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/06; A23B4/066; A23B4/068; A23B2/00; A23B2/30; A23B2/80; A23B2/805; A23B2/8055; A23B4/005; A23B4/0053
Claims Analysis
Total Claims: 29
Claim 1
Independent Claim
123 words
A method of preparing and preserving ready-to-eat foods comprising a. providing uncooked, edible food for preparation; b. vacuum packaging said food in an air and water impervious plastic pouch; c. immersing said package in water maintained in the range between 140° to 212°F. until said food is cooked; d. quickly immersing said package in chilled water to bring the temperature of the food into the range of 34°F. to 32°F; e. maintaining said food at a temperature in the range of 28°F. to 32°F. until needed for consumption; f. immersing said package in hot water to bring the food to serving temperatures; g. removing said food from the hot water and opening said package; and, h. placing said food upon plates and serving.
Claim 2
Independent Claim
123 words
A method of preparing and preserving ready-to-eat foods comprising a. providing uncooked, edible food for preparation; b. vacuum packaging said food in an air and water impervious plastic pouch; c. immersing said package in water maintained in the range between 140° to 212°F. until said food is cooked; d. quickly immersing said package in chilled water to bring the temperature of the food into the range of 34°F. to 32°F; e. maintaining said food at a temperature in the range of 28°F. to 32°F. until needed for consumption; f. immersing said package in hot water to bring the food to serving temperatures; g. removing said food from the hot water and opening said package; and, h. placing said food upon plates and serving.
Claim 3
Independent Claim
137 words
A method for cooking raw or partially cooked foods in vacuum packages, comprising the steps of: 1. encasing the food in a plastic pouch, 2. substantially evacuating air from the pouch and sealing under a high vacuum, 3. immersing the food encased in the pouch in a hot water bath held at a constant elevated temperature for a period of time sufficient to at least partially cook the raw food or further cook the partially cooked food, 4. removing the packaged food from the hot water bath and chilling it for a period of time sufficient to attain an internal temperature of the food of 32°-34°F. which is above but near the freezing point thereof, and 5. storing the cooked food in the pouch above the freezing temperature of the food and at a temperature of 28°-32°F.
Claim 4
Independent Claim
137 words
A method for cooking raw or partially cooked foods in vacuum packages, comprising the steps of: 1. encasing the food in a plastic pouch, 2. substantially evacuating air from the pouch and sealing under a high vacuum, 3. immersing the food encased in the pouch in a hot water bath held at a constant elevated temperature for a period of time sufficient to at least partially cook the raw food or further cook the partially cooked food, 4. removing the packaged food from the hot water bath and chilling it for a period of time sufficient to attain an internal temperature of the food of 32°-34°F. which is above but near the freezing point thereof, and 5. storing the cooked food in the pouch above the freezing temperature of the food and at a temperature of 28°-32°F.
Claim 5
Dependent Claim
17 words
The method of claim 2, wherein the food to be cooked is selected from beef and poultry.
Claim 6
Dependent Claim
34 words
The method of claim 2, wherein the food to be cooked is the filling for a pot-pie, consisting essentially of partially cooked diced meat which has been combined with diced vegetables and a sauce.
Claim 7
Dependent Claim
30 words
The method of claim 2 including the additional step of reheating for serving by heating the stored food in the pouch in a water bath at a thermostatically controlled temperature.
Claim 8
Dependent Claim
19 words
A method according to claim 2 wherein the hot water bath is maintained at a temperature not over 200°F.
Claim 9
Dependent Claim
30 words
The method of claim 2, wherein the food to be cooked is raw beef, and the temperature of the hot water bath in which the food is cooked is 140°-150°F.
Claim 10
Dependent Claim
15 words
The method of claim 7, wherein the temperature of the hot water bath is 143°-148°F.
Claim 11
Dependent Claim
31 words
The method of claim 2 wherein the food to be cooked is chicken which has been coated with a breading mixture and fried in deep fat for two to five minutes.
Claim 12
Dependent Claim
34 words
The method of claim 9, wherein the temperature of the hot water bath is 200°F. and the chicken is immersed in the water bath for a period of time sufficient to be cooked completely.
Claim 13
Dependent Claim
17 words
A method according to claim 2 wherein the chilling to 32°-34°F. is in an ice water bath.
Claim 14
Dependent Claim
31 words
A method according to claim 11 wherein the food to be cooked is raw beef and the temperature of the hot water bath in which the food is cooked is 140°-150°F.
Claim 15
Dependent Claim
16 words
The method of claim 2 wherein the food to be cooked consists essentially of raw beef.
Claim 16
Dependent Claim
17 words
The method of claim 13 wherein the cooking is done in a hot water bath at 140°-150°F.
Claim 17
Dependent Claim
30 words
The method of claim 14 including the additional step of reheating for serving by heating the stored beef in the pouch in a water bath at a thermostatically controlled temperature.
Claim 18
Dependent Claim
13 words
A method according to claim 2 consisting essentially of the steps set forth.
Claim 19
Dependent Claim
15 words
A method according to claim 16 wherein the food to be cooked is raw beef.
Claim 20
Dependent Claim
22 words
A method according to claim 17 wherein the temperature of the hot water bath in which the food is cooked is 140°-150°F.
Claim 21
Independent Claim
82 words
A method of preparing and preserving ready-to-eat foods comprising a. providing edible food for preparation, b. vacuum packaging said food in an air and water impervious plastic pouch, c. heating until the internal temperature of said food is 140°to 180°F., d. quickly chilling said food to a temperature in the range between 34°F. and 32°F., e. maintaining said food at a temperature in the range between 28°F. and 32°F. until it is needed for consumption; and f. heating said food for serving.
Claim 22
Independent Claim
82 words
A method of preparing and preserving ready-to-eat foods comprising a. providing edible food for preparation, b. vacuum packaging said food in an air and water impervious plastic pouch, c. heating until the internal temperature of said food is 140°to 180°F., d. quickly chilling said food to a temperature in the range between 34°F. and 32°F., e. maintaining said food at a temperature in the range between 28°F. and 32°F. until it is needed for consumption; and f. heating said food for serving.
Claim 23
Dependent Claim
13 words
A method according to claim 19 consisting essentially of the steps set forth.
Claim 24
Dependent Claim
13 words
A process according to claim 19 wherein the quick chilling is at 32°F.
Claim 25
Dependent Claim
43 words
A process according to claim 19 wherein the quick chilling is at 34°F. and the food is then reduced to a temperature in the range between 28°F. and 32°F. and thereafter maintained at between 28°F. and 32°F. until it is needed for consumption.
Claim 26
Dependent Claim
23 words
The method of claim 19 wherein each of the two heating steps is performed by immersing said vacuum packaged food in heated water.
Claim 27
Dependent Claim
14 words
The method of claim 23 wherein the water temperature is between 140°F. and 200°F.
Claim 28
Dependent Claim
20 words
The method of claim 24 wherein the chilling step is performed by immersing said vacuum packaged food in chilled water.
Claim 29
Dependent Claim
25 words
The method of claim 25 wherein after the chilling step, said vacuum packaged food is reduced to and maintained at a temperature of approximately 28°F.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-06-29 | 1979-12-29 | 1980-06-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-06-29 | 1983-12-29 | 1984-06-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-06-29 | 1987-12-29 | 1988-06-29 | $7700.00 | Window Closed / Lapsed |