Method and system for preparing a food product

Abstract

A method for preparing a food product, the method (200) comprising: heating (202) a food package (100) enclosing the food product (102), the food package (100) comprising a container (104) and a covering (106), the heating (202) starts or continues a cooking process for the food product (102), the cooking process causes a steam generation (204) and a steam condensation (206), the covering (106) having a venting opening (108) for release of excess steam caused by the steam generation (204); reducing (208) the heating (202) of the food package (100) thereby reducing the steam generation (204); and applying (210) a label (126) to seal the venting opening (108), the label (126) is applied within a time window spanning between a threshold point at which the release of excess steam through the venting opening (108) is at or below a maximum threshold value and a balancing point, at which the steam generation (204) is balanced by the steam condensation (206) such that the release of excess steam through the venting opening (108) is at or above a minimum threshold value.

Dependencies are inferred from the claim text.