Uncooked potato products are preserved by a process wherein the potatoes are peeled, cut, blanched, cooled, and dried. Then the potato products are packaged in a flexible vacuum bag which is evacuated, flushed with an inert gas, and sealed. The preservation process is designed to preserve pre-cut, uncooked potatoes for storage at 34.degree.-38.degree. F. for four to six weeks.
This application is a continuation of application Ser. No. 175,593, filed Mar. 29, 1988, now abandoned which is a continuation of Ser. No. 080,160, filed July 29, 1987, now abandoned, which is a continuation of Ser. No. 809,169, filed Dec. 16, 1985, now abandoned.
Potato products are preserved for extended storage at refrigeration temperatures by a process wherein the potatoes are peeled, cut, cooked in a solution of heated water and preservatives, or a solution of steam and preservatives, dried, and then air cooled to between 30.degree. F. to 34.degree. F. The air cooled potato products are vacuum packaged in carbon dioxide and stored at refigeration temperature.
The process for preparing fat-free frozen french fry style potatoes utilizes the steps of: preheating raw peeled potatoes; cutting the preheated and peeled potatoes; blanching the preheated, peeled and cut potatoes to remove excess sugars, to gelatinize starch, to remove the gelatinized starch, and to inactivate the enzymes during subsequent handling, freezing, and holding periods; drying the preheated, peeled, cut, and blanched potatoes; then freezing the reheated, peeled, cut, blanched and dried potatoes; and for convenient handling, packing the frozen potatoes in selected containers which are kept within frozen storage volumes until used in preparing a meal.
The present invention relates to a method for long term storage of pickles in an environment free of brine or other liquid media. The method includes treating cucumbers in a brine solution at a temperature of about 195.degree. F. and then storing for about 24-72 hours at refrigeration temperatures to make pickles. The brine includes a preservative such as sodium benzoate. The brine is drained from the pickles. The pickles are packaged in a container free of brine or other liquid media at refrigeration temperatures.
Sliced potato products are prepared for refrigerated storage and distribution while retaining the characteristics of wholesome, freshly sliced potatoes for a minimum of 45 days. The potatoes may be peeled, or unpeeled, and cut into any sliced configuration, such as French fries, crinkle cuts, or homefries. The potato pieces are then washed, dewatered, and sterilized in a hot oil blanch. The cut potatoes are then mechanically chilled and packaged in an inert atmosphere which utilizes CO.sub.2 as a component. The packaged potatoes are stored and distributed under refrigeration until ready for use.
A process for preparing a refrigerated rice meal. The process includes mixing cooked rice with oil to form a rice mixture. The rice mixture is packaged in a hermetically sealed container to form a packaged rice meal. The packaged rice meal is heated to a temperature of greater than 165.degree. F. The packaged rice meal is cooled to a temperature of less than about 41.degree. F. The packaged rice meal produced according to the present invention has a shelf life of at least 90 days when the packaged rice meal is maintained at a temperature of less than about 41.degree. F.
