Food preparation and packaging process

A process for cooking a food product in a vessel, comprising:

• placing the food product in the vessel;
• inserting steam into the vessel;
• vaporizing surface moisture and steam condensate within the vessel;
• cooking the food product with steam;
• cooling the cooked food product removing the food product from the vessel;
• and packaging the food product in a clean room.

A process for cooking a food product in a vessel, comprising:

• placing the food product in the vessel;
• creating a vacuum in the vessel;
• inserting steam into the vessel while the vessel is still under vacuum;
• cooking the food product;
• cooling the cooked food product removing the food product from the vessel;
• and packaging the food product in a clean room.

A food preparation and packaging process, comprising:

• washing a food product;
• placing the food product in a vessel;
• removing substantially all of the air from the vessel after placing the food product in the vessel and before cooking the food product;
• inserting steam into the vessel while the vessel is still under vacuum;
• cooking the food product;
• vaporizing moisture in the vessel;
• removing the food product from the vessel;
• and
• packaging the food product in a clean room;
• the clean room having an atmosphere that is:
• pressurized;
• irradiated with ultraviolet light;
• and
• maintained at a temperature between 32° F. and 38° F.

A food preparation and packaging process, comprising:

• washing the food;
• placing the food in a vessel;
• creating a vacuum in the vessel;
• inserting steam into the vessel while the vessel is still under vacuum;
• cooking the food product;
• cooling the cooked food product;
• removing the food product from the vessel;
• and
• packaging the food product in a clean room.

A process for cooking poultry in a vessel, comprising:

• placing the poultry in the vessel;
• inserting steam into the vessel;
• vaporizing surface moisture on the poultry and condensate in the steam;
• cooking the poultry with steam at a temperature between 199° F. and 205° F. for between 8 and 15 minutes at a pressure of about 1-3 psi;
• cooling the cooked poultry removing the food product from the vessel;
• and packaging the food product in a clean room.

A process for cooking fish in a vessel, comprising:

• placing the fish in the vessel;
• inserting steam into the vessel;
• vaporizing surface moisture on the fish and condensate in the steam;
• cooking the fish with steam at a temperature between 205° F. and 212° F. for between 15 and 18 minutes at a pressure of about 5 psi;
• cooling the cooked fish removing the food product from the vessel;
• and packaging the food product in a clean room.

A process for cooking vegetables in a vessel, comprising:

• placing the vegetables in the vessel;
• inserting steam into the vessel;
• vaporizing surface moisture on the vegetables and condensate in the steam;
• cooking the vegetables with steam at a temperature between 170° F. and 205° F. for between 3 and 10 minutes at a pressure of between 1 and 3 psi;
• cooling the cooked vegetables removing the food product from the vessel;
• and packaging the food product in a clean room.