Method and product for curing or marinating fresh foods during storage at low temperatures

Abstract

A method and packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration temperatures. A fresh food item is wrapped in a packaging material comprising a substrate suitable for contact with food and a food treatment layer comprising a predetermined amount of edible adhesive applied to a food contacting surface of the substrate and a curing or marinating agent mixed in, retained and calibrated by the adhesive. The adhesive is capable of dissolving in fluid from the food at a temperature in the range of −3° C. to +4° C. The amount of curing or marinating agent retained by the predetermined amount of adhesive is that which is required to substantially cure or marinate the selected food item. The amount of the adhesive is determined by the amount of curing or marinating agent required to be retained by it. When the food item is wrapped in the packaging material the food treatment layer is in intimate contact with the food item. The substrate may be a film and the film may be substantially impermeable to air and microorganisms. If it is not impermeable to air and microorganisms the wrapped food item may be sealed in a container that is substantially impermeable to air and microorganisms. The wrapped/sealed food item is maintained at said low temperature at least until it is substantially cured or marinated.

Dependencies are inferred from the claim text.