Process for vacuum packing food products

A method for vacuum processing food products for increased pasturization and extended shelf-life comprising the steps of:

• preparation of the food product for packaging;
• initial washing of the food product to remove foreign substances;
• polishing of the food product by means of water and brushes;
• inspection of the food product, and trimming or removal of any residual outer covering or undesirable portions of the food;
• cutting of the product into desired sizes or shapes, with a simultaneous second washing of the food product;
• removal of water by means of a shaking procedure;
• removal of undesirable defects;
• blanching of the food product to raise the temperature of the product to a level sufficient to reduce bacteria and to inactive indigenous enzymes;
• de-watering of the food product in a clean-room in which the air is filtered, circulated through ultraviolet light, and slightly pressurized, said de-watering being simultaneously accomplished with a rise of water of a temperature equal to or greater than the temperature of the food product to insure constant elevated temperature;
• placement of the food product in a first container means;
• placement of said first container means containing the food product in a second container means comprising an air-impermeable plastic material;
• placement of the containers of food products in a vacuum apparatus;
• processing the containers of food products at reduced pressures sufficient to effectuate a point of vaporization;
• building the pressure back to atmospheric pressure;
• and
• sealing of said containers.