摘要:
A microwave energy interactive construct for heating a food item having a surface intended to be browned and/or crisped includes a flanged receiving element shaped to receive the food item. The flanged receiving element includes a plurality of hingeable flange segments, so that microwave energy interactive material disposed on the hingeable flange segments may be brought into intimate and/or proximate contact with the surface of the food item.
摘要:
The present invention provides multilayer absorbent laminates useful for absorbing undesired liquids released from packaged food products during storage, display, or heating, including microwave cooking. In one aspect, the present invention provides a multilayer absorbent laminate comprising a first layer comprising an absorbent material, a second layer comprising a polymeric bonding material, a third layer comprising a polymeric support film layer, and a fourth layer comprising an adhesive.
摘要:
A method of microwave cooking, heating and re-heating includes the steps of placing food to be cooked, heated or re-heated into a microwave compatible container having an open mouth thereof and, thereafter, applying over said mouth of said microwave compatible container an FDA grade waxpaper having a basis weight in a range of about 18/28 to about 21/33. Thereafter, the container is placed in a microwave oven for less than a prescribed period of heating for such food type and quantity. Alternatively, such FDA grade waxpaper may be tightly wrapped about food to be heated and thereafter placed within a microwave oven, thereby dispensing with the use of any microwave compatible container.
摘要:
Packaging for shellfish and other seafood in which the product may be microwaved, including the use of pallet structure for positioning the product within the packaging to avoid penetration by shells, fish bones or fins of the plastic wrapping film to enable the product to be preserved by flat packing and vacuum sealing to be subsequently microwaved without rupture of the packaging until intentionally done at the completion of microwaving.
摘要:
A microwave energy interactive construct for heating a food item having a surface intended to be browned and/or crisped includes a flanged receiving element shaped to receive the food item. The flanged receiving element includes a plurality of hingeable flange segments, so that microwave energy interactive material disposed on the hingeable flange segments may be brought into intimate and/or proximate contact with the surface of the food item.
摘要:
A container can feature one or more venting regions that can be sealed when the container is in a first operational state and that can provide fluid communication between an interior volume of the container and an environment external to the container when the container is in a second operational state.
摘要:
A method of microwave cooking, heating and re-heating includes the steps of placing food to be cooked, heated or re-heated into a microwave compatible container having an open mouth thereof and, thereafter, applying over said mouth of said microwave compatible container an FDA grade waxpaper having a basis weight in a range of about 15/25 to about 30/40. Thereafter, the container is placed in a microwave oven for less than a prescribed period of heating for such food type and quantity. Alternatively, such FDA grade waxpaper may be tightly wrapped or enclosed about food to be heated and thereafter placed within a microwave oven, thereby dispensing with the use of any microwave compatible container.
摘要:
A process and packaging for shrimp, bacon wrapped, and coated in sauce, in which the product is vacuum sealed within packaging before being flash frozen for shipping and storage.
摘要:
A process and packaging for shellfish and other seafood, including the use of pallet structure for positioning the product within the packaging to avoid penetration by shells, fish bones or fins of the plastic wrapping film to enable the product to be preserved by flat packing and vacuum sealing and then placed within an outer package designed to promote a pleasing appearance of the product within.