Process of preserving potatoes in closed packages

Abstract

A process for preserving foodstuffs such as potatoes in closed packages of foil packing material wherein the peeled, raw and if required sliced or diced potatoes are vacuum-packed without any included liquid and cooked or steamed and then cooled at a external pressure exceeding the internal pressure in the packing and controlled independently of the temperature, and wherein during the vacuum-packing process each potato or piece of potato is brought into direct contact with the inside of the packing material through at least a part of its surface area, preferably a third.

Having now described this invention, what is claimed is: 
     
       1. A process for cooking and preserving potatoes in a closed and sealed package of plastic material comprising: a vacuum-packing peeled, raw and sliced or diced potatoes in said package without adding any liquid so that there is no water or other liquid in the closed and sealed package other than the natural juices within the potatoes therein, cooking and then cooling said packaged potatoes at an external pressure exceeding the internal pressure in the package, and wherein during the vacuum-packing step each piece of potato in said package is brought into direct contact with the plastic material enveloping the pieces of potatoes to be cooked and preserved. 
     
     
       2. The process of claim 1, wherein during the vacuum-packing process each piece of potato is brought into direct contact with the inside of the packing material through at least a third of its surface area. 
     
     
       3. The process of claim 1, wherein cooking by steaming is performed with a cooking temperature of about 121° C. at an internal pressure in the packings of about 3 atms. absolute pressure for a cooking period of about 25 minutes. 
     
     
       4. The process of claim 1, wherein cooking by steaming is performed with a cooking temperature of about 100° C. at an internal pressure in the packages of about 3 atms. absolute pressure for a cooking period of about 2 hours. 
     
     
       5. The process defined in claim 1 wherein the package is substantially transparent. 
     
     
       6. The process defined in claim 1 and further wherein the said packaged potatoes, after said cooking and cooling, are stored at room temperature without being refrigerated.