Method of packaging and cooking bag and method for packaging and preparing a meat product
In a method for packaging and preparing a meat product, the meat product is placed in the bag, frozen, shipped and then cooked in the bag. The bag is preferably a monolayer bag comprising a polyamide referred to as nylon 66. In highly preferred embodiments, the bag consists essentially of nylon 66 and a heat stabilizer. The bag preferably includes a first sealed end with chamfered corners. The bag is sized such that it fits snugly around the meat product and the second end of the bag is preferably held closed, e.g. with a metal band or clip. The bag remains sealed during cooking. Preferably, a gap of about one inch to about three inches forms between the meat product and the bag during cooking, which promotes browning, prevents messes, and decreases cooking time.
1 . A method for packaging and preparing a meat product comprising the steps of:
freezing the meat product;
placing the meat product in a bag made from a film comprising a polyamide, which bag has a first end and a second end, the first end being sealed and capable of withstanding pressures exerted on the seal during cooking;
closing the second end of the bag to form a sealed meat product; and
cooking the sealed meat product such that a gap forms between the bag and a surface of the meat product during cooking.
2 . The method of claim 1 further comprising, after closing the second end of the bag but before cooking, shipping the sealed meat product.
3 . The method of claim 1 further comprising the step of subjecting the sealed meat product to temperatures between about 40° F. and about 160° F. to soften the bag.
4 . The method of claim 3 , wherein the subjecting step is performed by rinsing the bag with water at a temperature of between about 100° F. and about 160° F.
5 . The method of claim 1 further comprising, after forming the sealed meat product, the step of drawing the bag around the meat product by further tightening a portion of the bag which extends beyond the closed second end such that the bag and the meat product are forced into a closely spaced adjacent relationship.
6 . The method of claim 1 , wherein the first end of the bag has chamfered edges.
7 . The method of claim 1 , wherein the film is a blend of polyamides.
8 . The method of claim 1 , wherein at least one of the polyamides in the blend comprises nylon 66.
9 . The method of claim 8 , wherein nylon 66 is at least 50% by weight of the film.
10 . The method of claim 8 , wherein nylon 66 is at least 90% by weight of the film.
11 . The method of claim 8 , wherein nylon 66 is at least 98% by weight of the film.
12 . The method of claim 1 , wherein the closing step is performed using a metal clip to mechanically seal the second end of the bag.
13 . The method of claim 5 , wherein the drawing step which forces the bag and the meat product into a closely spaced adjacent relationship, further comprises shaping the meat product as a result of as the bag being drawn around the meat product.
14 . The method of claim 5 further comprising the step of placing the drawn portion of the second end of the bag beneath the sealed meat product before the cooking step.
15 . The method of claim 1 , wherein the film further comprises a heat stabilizer.
16 . The method of claim 1 , wherein the polyamide consists of nylon 66.
17 . The method of claim 1 , wherein the film is a single-layer.
18 . The method of claim 1 , wherein the meat product is poultry.
19 . The method of claim 1 , wherein the meat product is turkey.
20 . The method of claim 1 , wherein the film has a thickness of approximately one mil.
21 . The method of claim 1 , wherein the film has a thickness of approximately two mils.
22 . The method of claim 1 , wherein the film has a thickness of between one and two mils.
23 . The method of claim 1 , wherein the film is mono-axially oriented.
24 . The method of claim 1 , wherein the film is free of heat shrink material.
25 . The method of claim 1 , wherein the film is free of meat adhesion material.
26 . A method for packaging and preparing a meat product comprising the steps of:
freezing the meat product;
placing the meat product in a package, wherein the package comprises a bag surrounding the meat product and an outer container in which the bag is placed, the bag comprising a polyamide and having a first end and a second end, the first end being sealed and capable of withstanding pressures exerted on the seal during cooking, wherein the package bears directions to cook the meat product at a temperature between about 300° F. and about 450° F.;
sealing the second end of the bag to form a sealed meat product; and
cooking the meat product in the bag such that a gap forms between the bag and a surface of the meat product during cooking.
27 . The method of claim 26 , wherein the cooking step comprises heating to temperatures between about 300° F. and about 450° F. upon which the gap extends between one and three inches.
28 . The method of claim 26 further comprising, after placing the meat product in the package, shipping the meat product in the package.
29 . The method of claim 26 , wherein the polyamide comprises nylon 66.
30 . The method of claim 29 , wherein nylon 66 is at least 50% by weight of the bag.
31 . The method of claim 29 , wherein nylon 66 is at least 90% by weight of the bag.
32 . The method of claim 29 , wherein nylon 66 is at least 98% by weight of the bag.
33 . The method of claim 26 , wherein the meat product is turkey.
34 . The method of claim 26 , wherein the bag bears the directions to cook the meat product at a temperature between about 300° F. and about 450° F.
35 . The method of claim 26 , wherein the outer container comprises a box.
36 . The method of claim 26 before the cooking step, further comprising the step of placing a plurality of the sealed meat products, in an outer container.
37 . A method for packaging and preparing a turkey comprising the steps of:
freezing the turkey;
placing the turkey in a bag comprising a single-layer film of between about one and about two mils, the film comprising at least 50% nylon 66, the bag having a first end and a second end, the first end being sealed and capable of withstanding pressures exerted on the seal during cooking;
mechanically closing the second end of the bag after the turkey has been placed inside the bag to form a sealed turkey;
placing the sealed turkey in a package which package bears directions to cook the turkey at a temperature between about 300° F. and about 450° F.;
placing at least one package turkey in an outer container; and
then shipping the outer container; and
then cooking the frozen turkey in the bag by heating the turkey to temperatures of between about 300° F. and about 450° F. whereby an upper portion of the meat product and the bag define a gap between one and three inches and the second sealed end remains sealed.