The Secret Behind Pre-Cooked Meals in the...Pantry?
For years you’ve purchased canned products or pre-cooked meals and wondered, “What’s the secret?” “How is it possible to store ready-made meals in the pantry instead of the refrigerator or freezer?”
You may be surprised to learn that the answer doesn’t lie in the ingredients, or in any added preservatives, but in the process.
To create a pre-cooked product that does not need to be frozen or refrigerated, the food goes through three steps: Recipe Execution, Vacuum Sealing and Product Retorting.
- Step One - Recipe Execution: In the initial stage, the recipe ingredients - including sauces and meats - are combined and placed in a tray or can.
- Step Two - Vacuum Sealing: Once in the tray or can, vacuum sealing removes oxygen from the product, which prevents bacteria growth and protects food from spoiling by not allowing any air to reach it.
- Step Three - Product Retorting: The final stage, called retorting, steams the vacuum-sealed product at an extremely high temperature for a pre-determined length of time, depending on the product, eliminating harmful bacteria and effectively cooking the product.
The retorting process heats steam to temperatures up to 250°F under pressure. Once the door of the retort machine is closed and sealed, this steam fills the vessel and envelops the product. After the proper time and temperature have been met, the steaming process is complete and the product is fully cooked and safe to eat.
The retort machine, or pressure vessel, is located in Hormel Foods plants across the country and can process thousands of products at one time.
For optimal taste and flavor, the cooking instructions recommend heating the product, but foods that go through this process can safely be eaten at room temperature immediately after opening.