Microwave vegetable preparation
An improved method of preparing vegetables intended for microwave cooking allows a hot, cooked vegetable to be easily removed from an enveloping film. The vegetables are cleaned and seasonings and cooking aids such as oils are optionally applied to the vegetable. Then the prepared vegetables are enclosed by and sealed into a plastic film. The film protects the vegetable from excess desiccation and provides a “built-in” container for microwave cooking. The film includes an opening system for safely releasing the vegetable after cooking. A tear-strip includes an edge or tab for grasping so that the film can be opened by a simple pull.
1. A method of packaging and cooking a vegetable where the package protects the vegetable and serves as a cooking container comprising the steps of:
selecting a vegetable from a group of different types of vegetables;
preparing the selected vegetable;
providing shrinkable plastic film;
modifying gas permeability of the film according to the type of the selected vegetable to be packaged, wherein the step of modifying includes making a plurality of about 0.02 inch diameter holes in said film;
attaching an opening system to said film;
sealing the modified film around the selected vegetable;
shrinking the film to tightly envelop the selected vegetable;
marketing the enveloped vegetable;
cooking the enveloped vegetable in a microwave oven; and
operating the opening system to release the vegetable from the film.
2. The method of claim 1 , wherein the selected vegetable is selected from the group consisting of potatoes, onions, corn, artichokes, brussel sprouts, asparagus and squash.
3. The method of claim 1 , further comprising a step of adding at least one of salt, flavors, seasonings, herbs and oils.
4. The method of claim 1 , wherein the opening system includes a zone of weakness.
5. The method of claim 1 , wherein the opening system includes a tear strip.
6. The method of claim 5 , wherein the tear strip consists of an adhesive portion for adhering to said film and a non-adhesive portion to be pulled to release the vegetable from the film.
7. The method of claim 1 , wherein the opening system consists of a strip or fiber attached to, embedded in or in contact with an inner surface of the film, wherein an end of the strip or fiber is pulled to release the vegetable from the film.
8. The method of claim 1 , wherein the step of shrinking includes heating the film.
9. A method of packaging and cooking a vegetable where the package protects the vegetable and serves as a cooking container comprising the steps of:
selecting a vegetable from a group of different types of vegetables;
providing shrinkable plastic film;
modifying gas permeability of the film according to the selected vegetable to be packaged, wherein the step of modifying includes making a plurality of about 0.02 inch diameter holes throughout the surface area of said film;
attaching an opening system to said film;
sealing the modified film around the selected vegetable;
shrinking the film to tightly envelop the selected vegetable;
marketing the enveloped vegetable;
cooking the enveloped vegetable in a microwave oven; and
operating the opening system to release the vegetable from the film.
10. The method of claim 9 , wherein the selected vegetable is selected from the group consisting of potatoes, onions, corn, artichokes, brussel sprouts, asparagus and squash.
11. The method of claim 9 , further comprising a step of adding at least one of salt, flavors, seasonings, herbs and oils.
12. The method of claim 9 , wherein the step of modifying comes after the step of attaching.
13. The method of claim 9 , wherein the opening system includes a zone of weakness.
14. The method of claim 9 , wherein the opening system includes a tear strip.
15. The method of claim 14 , wherein the tear strip consists of an adhesive portion for adhering to said film and a non-adhesive portion to be pulled to release the vegetable from the film.
16. The method of claim 9 , wherein the opening system consists of a strip or fiber attached to or beneath the film, wherein an end of the strip or fiber is pulled to release the vegetable from the film.
17. The method of claim 9 , wherein the step of shrinking includes heating the film.
18. A method of packaging a vegetable for microwave cooking where the package protects the vegetable and serves as a cooking container comprising the steps of:
selecting a vegetable from a group of different types of vegetables;
providing shrinkable plastic film;
modifying gas permeability of the film according to the selected vegetable to be packaged, wherein the step of modifying includes making a plurality of about 0.02 inch diameter holes throughout the surface area of said film;
attaching an opening system to said film;
sealing the modified film around the selected vegetable; and
heat shrinking the film to tightly envelop the selected vegetable.
19. The method of claim 18 , wherein the selected vegetable is selected from the group consisting of potatoes, onions, corn, artichokes, brussel sprouts, asparagus and squash.
20. The method of claim 18 , further comprising a step of adding at least one of salt, flavors, seasonings, herbs and oils.
21. The method of claim 18 , wherein the step of modifying comes after the step of attaching.
22. The method of claim 18 , wherein the opening system includes a zone of weakness.
23. The method of claim 18 , wherein the opening system includes a tear strip.
24. The method of claim 23 , wherein the tear strip consists of an adhesive portion for adhering to said film and a non-adhesive portion to be pulled to release the vegetable from the film.
25. The method of claim 18 , wherein the opening system consists of a strip or fiber attached to or beneath the film, wherein an end of the strip or fiber is pulled to release the vegetable from the film.
26. The method of claim 1 , wherein the modifying step includes the step of effecting local moisture levels over the surface of the vegetable within the entire package.
27. The method of claim 1 , wherein the modifying step includes providing adequate respiration for the packaged vegetable.
28. The method of claim 1 , wherein the making a plurality of about 0.02 inch diameter holes step includes the step of allocating a certain number of the holes per square foot of packaging to accommodate the selected vegetable.
29. The method of claim 4 , including the step of applying force to the zone of weakness to open the package.
30. The method of claim 6 , wherein the adhesive portion remains adhered to the film during the cooking step.
31. The method of claim 9 , wherein the modifying step includes the step of effecting local moisture levels over the surface of the vegetable within the entire package.
32. The method of claim 9 , wherein the modifying step includes providing adequate respiration for the packaged vegetable.
33. The method of claim 9 , wherein the making a plurality of about 0.02 inch diameter holes step includes the step of allocating a certain number of the holes per square foot of packaging to accommodate the selected vegetable.
34. The method of claim 13 , including the step of applying force to the zone of weakness to open the package.
35. The method of claim 15 , wherein the adhesive portion remains adhered to the film during the cooking step.
36. The method of claim 18 , wherein the modifying step includes the step of effecting local moisture levels over the surface of the vegetable within the entire package.
37. The method of claim 18 , wherein the modifying step includes providing adequate respiration for the packaged vegetable.
38. The method of claim 18 , wherein the making a plurality of about 0.02 inch diameter holes step includes the step of allocating a certain number of the holes per square foot of packaging to accommodate the selected vegetable.
39. The method of claim 22 , including the step of applying force to the zone of weakness to open the package.
40. The method of claim 24 , wherein the adhesive portion remains adhered to the film during cooking of the selected vegetable.
41. A method of packaging and cooking a vegetable where the package protects the vegetable and serves as a cooking container comprising the steps of:
selecting a vegetable consisting of corn;
preparing the selected vegetable;
providing shrinkable plastic film;
modifying gas permeability of said film to accommodate respiration needs of the selected vegetable to be packaged; wherein the step of modifying includes making a plurality of holes in said film throughout the surface area of the film;
attaching an opening system to the film;
sealing the modified film around the selected vegetable;
shrinking the film to tightly envelop the selected vegetable;
cooking the enveloped vegetable in a microwave oven; and
operating the opening system to release the vegetable from the film.
42. The method of claim 41 , wherein the modifying step includes the step of effecting local moisture levels over the surface of the vegetable within the entire package.
43. The method of claim 41 , wherein the modifying step includes the step of providing adequate respiration for the packaged vegetable.
44. The method of claim 41 , wherein the making a plurality of holes step includes the step of allocating a certain number of the holes per square foot of packaging to accommodate the selected vegetable.
45. The method of claim 41 , wherein the preparing step further comprises a step of adding at least one of salt, flavors, seasonings, herbs and oils.
46. The method of claim 41 , wherein the opening system includes a zone of weakness.
47. The method of claim 46 , further comprising applying force to the zone of weakness to open the package.
48. The method of claim 41 , wherein the opening system includes a tear strip.
49. The method of claim 48 , wherein the tear strip consists of an adhesive portion for adhering to said film and a non-adhesive portion to be pulled to release the vegetable from the film.
50. The method of claim 49 , wherein the adhesive portion remains adhered to the film during the cooking step.
51. The method of claim 41 , wherein the opening system consists of a strip or fiber attached to, embedded in or in contact with an inner surface of the film, wherein an end of the strip or fiber is pulled to release the vegetable from the film.
52. The method of claim 41 , wherein the step of shrinking includes the step of heating the film.
53. The method of claim 41 , further comprising marketing the enveloped vegetable.