FOOD PRODUCT, COOKING APPARATUS, AND STORING DEVICE
CROSS-REFERENCE TO RELATED APPLICATIONS
CROSS-REFERENCE
[0001] The present application claims the benefit under 35 U.S.C. S 119(e) of U.S. Provisional Application Serial No. 60/845,786, filed September 19, 2006 and. U.S. Provisional Application Serial No. 60/918,610, filed March 16, 2007. Said U.S. Provisional Application Serial No. 60/845,786 and said U.S.
Provisional Application Serial No. 60/918,610 are herein incorporated by reference in its entirety.
FIELD OF THE INVENTION
[0002] The disclosure generally relates to the field of mesh bags, and more particularly to a food product comprising an apparatus for storing and cooking foodstuff, such as a steam cooking apparatus.
BACKGROUND
[0003] Numerous food products are available to consumers. Food products consumers may choose from include frozen, refrigerated, and shelf stable items. The food products may include whole meals, main courses, sides, and desserts.
SUMMARY
[0004] The disclosure is directed to a storing device, a food product, and a cooking apparatus.
[0005] The storing device comprises a segment of a mesh material; and an end for securing the segment of the mesh material. The segment of the mesh material is suitable for being filled with items without releasing the items.
[0006] The food product comprises a cooking apparatus and a foodstuff.
The cooking apparatus comprises a steam permeable component for steam cooking a foodstuff. The cooking apparatus may further comprise a bag and/or a packet for steaming the foodstuff. The cooking apparatus allows concurrent steaming of the steam permeable component and the packet and/or the bag for steaming the foodstuff to substantial simultaneous completion.
BRIEF DESCRIPTION OF THE DRAWINGS
[0007] The numerous advantages of the disclosure may be better understood by those skilled in the art by reference to the accompanying figures in which:
FIG. 1 is an isometric view illustrating a food product;
FIG. 2 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a steam permeable component, a packet, and a bag;
FIG. 3A, 3B, and 3C are isometric views illustrating cooking apparatuses;
FIG. 4 is an isometric view illustrating how foodstuff cooked in a cooking apparatus may be assembled;
FIG. 5 is an isometric view illustrating how foodstuff cooked in a cooking apparatus may be assembled;
FIG. 6 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a steam permeable component and a packet;
FIG. 7 is an isometric view illustrating of a food ,product, wherein the cooking apparatus of the food product comprises a rigid steam permeable component with openings;
FIG. 8 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a rigid steam permeable component with compartments;
FIG. 9 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a ri~id steam permeable component with compartments;
FIG. 10A is an exploded view illustrating a configuration of a food product, a metal steaming basket, a pot, a lid, and a heating device for steam cooking the food product;
FIG. 10B is a cross-sectional side view illustrating a food product placed on a meta[ steaming basket in a pot for steam cooking the food product; and FIG. 11 is an exploded view illustrating a configuration of a food product, a metal steaming basket, a pot, a lid, and a heating device for steam cooking the food product, wherein the food product comprises a seasoning container with seasonings.
DETAILED DESCRIPTION
[0o08] Referring generally to FIGS. 1, 2, 4, and 6 through 9 a food product 100 is shown. The food product 100 comprises a cooking~ apparatus 101 and a foodstuff 102. The food product 100 may further comprise an outer container 114, a seasoning container 138 filled with seasoning, and a dry sauce container filled with a dry sauce. The cooking apparatus 101 may steam cook various foodstuff 102 to substantial simultaneous completion quickly, while preventing overcooking.
[0009] Steaming may be accomplished using a number of devices including a stovetop cooking appliance, metal steaming basket 110 placed in a pot 112 (as illustrated in FIGS. 10 and 11), electric steamer; infrared microwave oven, microwave steamer apparatus, commercial steamer, steam cabinet, or the like, generally referred to as steamers. Similarly, the term steaming refers generally to heating, defrosting, or cooking with steam.
[ooio] The cooking apparatus 101 may comprise a steam permeable component 103, as illustrated in FIG. 3A. The cookin'g apparatus 101 may further comprise a bag 122 and/or a packet 118, as illustrated in FIGS. 3B
and 3C. The cooking apparatus may comprise a plurality of steam permeable containers 103. The cooking apparatus may comprise a steam permeable component and a plurality of bags and/or a,plurality of packets.
The cooking apparatus may comprise a pturality of steam permeable components and a plurality of bags and/or a plurality of packets.
[ooii] The steam permeable component 103, the bag 122, and the packet 118 may each individually be referred to as a"component" or collectively as "components". The components of the cooking apparatus 101 may be sized to accommodate the amount of foodstuff 102 desired and to fit into the steamer.
[0012] The steam permeable component 103 may comprise a segment of mesh material 104, a first end 106, and a second end; 108 for sealing, as iliustrated in FIGS. 1 and 3A. A foodstuff 102 may be packed into the segment of mesh material 104 and the first end 106 and/or a second end 108 may be sealed to form the steam permeable component 103 for containing the foodstuff 102. The foodstuff 102 may be;placed in the mesh material under refrigeration and/or freezer temperatures. The sealed steam permeable component 103 may be placed in a steamer to steam the foodstuff 102 without releasing the foodstuff 102 into the steamer. Once steaming is complete, the steam permeable component 103 may be cut open to serve the steamed foodstuff 102.
[0013] The width and diameter of the steam permeable component 103 may vary based on the flexibility of the mesh material 104 and how much foodstuff 102 is in the steam permeable component 103. The steam permeable component 103 may be made of a mesh material that is sized from 10 to 60 cm in length to accommodate 6 to 96 ounces of foodstuff 102.
The steam permeable component 103 may be continuously connected circumferentially and secured at the first end 106 and/or the second end 108 using ultra sonic sealing, heat sealing, induction sealing, ties, binders, or another method as desired. The structure of the steam permeable component 103 may be flexible and the steam permeable component 103 may conform to the steamer or the outer container 114. The steam permeable component 103 may be rigid and may not generally conform to the steamer or outer container 114.
[0014] The mesh material 104 may facilitate the flow of steam into the steam permeable component 103 to permeate the foodstuff 102, as well as allowing for accumulated moisture (or condensed steam) to drain out from the steam permeable component 103 instead of pooling inside the steam permeable component 103 while steaming. The mesh material 104 may thus ensure that the foodstuff 102 is steamed, which produces a consistent, high quality result. By facilitating drainage of condensed steam from the steam permeable component 103, the mesh material 1,04 may also ensure that the foodstuff 102 is not boiled, which may cause a loss of nutrients and color in the foodstuff 102.
[0015] The mesh material 104 may be a small aperture lightweight plastic netting including materials, such as polyethylene, polypropylene, polyester, nylon, low density polyethylene, medium density polyethylene, high density polyethylene, the like, or blends thereof. The mesh material 104 may also comprise ethylene vinyl acetate (EVA) to improve the. binding of the mesh material 104 when melted. The mesh material 104 in the steam permeable component 103 may comprise about 50% high density' polyethylene, about 30% polypropylene copolymer, and about 20% EVA blend. The mesh material 104 may have at least 7 kg of tensile strength: The mesh material 104 may have a strand count of at least 200, such as a strand count of 208.
[0016] The mesh material 104 may be extruded, woven, perforated, or molded to include openings sized between 1 millimeters and 10 millimeters.
The mesh material 104 may be extruded in a tube configuration. The tube configuration of mesh material 104 may be stretched to about 420 millimeters wide. The mesh thickness may range from 50 micrometers to 400 micrometers. The opening size and mesh thickness may be varied as the sizing of the foodstuff 102 varies. The openings may generatly be sized to be smaller than the foodstuff 102 so the foodstuff 102 may not escape into the steamer during steaming.
[0017] The mesh material 104 may be in ctose contact', with the foodstuff 102, and may be thus certified to meet FDA regulation,s for food contact.
The mesh material 104 may also be inert to the foodstuff 102, and odors or colors from the mesh material 104 may not affect the foodstuff 102.
[0m] The melting point and softening point of the mesh material 104 may exceed the maximum temperature reached in the steamer during the steaming process so the mesh material 104 may withstand heating without deforming or melting to the foodstuff 102. The mesh 'material may also be designed to withstand freezing, refrigeration, and/or ambient temperatures.
[ooi9] A segment of the mesh material may also be utilized in a storing device. The storing device may also comprise an end for securing the segment of the mesh material. The storing device may be utilized to store items, such as foodstuff and/or processed food items. Processed food items may comprise candy, snack foods, such as chips, dip, breakfast bars, and crackers, and other suitable food item that have undergone some type of cooking, mixing, and/or chemical change without departing from the scope and intent of the disclosure.
[0020] The steam permeable component 103 may be rigid, such as a container 115, as illustrated in FIG. 7. The container 115 may have openings 116 that altow steam to enter the container115. The openings 116 may include steam access ports, pores, perforations, apertures, holes, slits, outlets, slots, vents, gaps, or the like. The container 115 may be rigid or deformabte in structure and may take the shape of a pocket, carton, bag, sack, tube, tray, or the like. The openings 116 may be combined with the container 115 to allow steaming of the foodstuff 102.
[0021] The container 115 may be in the shape of a cylinder or tube as iliustrated in FIGS. 8 and 9. The container 115 may have a compartment 136. The compartment 136 may be steam permeable. The compartment 136 may be non-steam permeable. The non-steam permeable compartment 136 may be utilized for heating a foodstuff 102 with steam.
[0022] The steam permeable component 103 may comprise various types of foodstuff 102, such as protein, vegetables, fruit, and/or starch. The steam permeable component 103 may comprise a combination of at least two vegetables, protein, or starch.
[0023] The packet 118 may be formed of a polymer and/or a polymer blend material and may contain a foodstuff 102, such as a sauce 120. The packet 118 may have moderate 02 and moisture vapor transmission rate (MTVR) barrier properties (e.g., an 02 barrier property of less,than 5.0 CC per 100 square inches per 24 hours at 73 F with 0% room humidity and a MTVR
barrier property of less than 1.0 gm H20 per 100 square inches per 24 hours at 100 F with 90% room humidity). The packet 118 may, have a seal strength of 30 PSI at 300 F. The packet 118 may comprise an oriented polyethylene terephthalate (OPET) layer, a boitable adhesive layer, and a nylon-linear low density polyethylene (LLDPE) layer. The packet 1 118 may utilize a CURIAMO (Grade 8180-K) protective packaging film produced by the Bemis Company at 2200 Badger Avenue, P.O. Box 2968, Oshkosh, WI 54903-2968.
The packet 118 may be sealed to prevent the release of the foodstuff 102, such as a sauce 120, during steaming and may include a pre-cut notch or other suitable opening mechanism to make the packet 118 easy to open.
[0024] The packet 118 may be contained within the bag 122 and/or the steam permeable component 103. The packet 118 may be dissolvable (e.g., edible material). The dissolvable packet 118 may release a foodstuff 102, such as a sauce 120 into a bag 122 with no openings 130 that contains a foodstuff 102, such as starch 132 like pasta. The dissolvable packet may contain a sauce 120 that has been frozen into cubes, pieces, chips, and/or chunks. However, the foodstuff 102, such as a sauce 120, may be separate from the other foodstuff 102 until assembled for consumption.
[0025] The sizing of the packet 118 depends on coordination with the food product 100 so that the steam permeable component 103, packet 118, and bag 122 are all capable of concurrent steaming. The dimensions of the packet 118 may range from 2 cm to 20 cm in width and 2 cm to 20 cm in length.
[0026] The bag 122 may contain a foodstuff 102, such as a starch 123, and may be steamed concurrently in the steamer with the packet 118 and/or the steam permeable component 103. The bag 122 may be formed of a potymer and/or a polymer blend. The bag 122 may have openings 130. The bag 122 may comprise a 100 gauge Mylar with 0L22 seal'ant coating made by Dupont Ag Et Nutrition at 7000 NW 62"d Avenue, Johnston, IA 50131.
[0027] The openings 130 may facilitate the flow of steam into the bag 122 to steam the foodstuff 102, such as a starch 123. Similarly, the sizing of the bag 122 depends on coordination with the food product 100 so that the steam permeable component 103, packet 118, and bag'122 are alt capable of concurrent steaming. The bag 122 may be sized from 10 to 20 cm in width and 10 to 20 cm in llength, and may hold between 100 and 300 g of foodstuff 102, such as a starch 123. The openings 130 may be sized from 0.25 millimeters to 2 millimeters in diameter and spaced',1 to 15 millimeters apart. The diameter of the openings 130 depends on the size of the foodstuff 102, such as a starch 123, and will be small enough to retain the foodstuff 102 during cooking. The bag 122 may comprise 110 openings with about 1000 micron diameters per square inch. The bag, 122 may comprise 330 openings with about 700 micron diameters per square inch. The openings 130 of the bag 122 may be made by a laser technique, a high energy plasma technique, a flame technique, a, gamma technology technique, a vacuum technique, or a hot needle technique.
[0028] The bag 122 may contain a starch, such as a pre-cooked white rice that has been individually quick frozen. The rice may be pre-cooked to coordinate a uniform cooking requirement with the foodstuff 102. The bag 122 may contain about 6 oz to about 10 oz of rice.
[0029] The bag 122 may contain a starch 123 that does not require the moisture provided by openings 130. The bag 122 may not contain openings 130 and may be seated during steaming. The bag 122 may contain a starch, such as pre-cooked mashed potatoes, pre-cooked pasta mixed with sauce, or the like. However, when the food product 100 comprises rice and sauce 120, the rice and sauce 120 may be stored and cooked in separate components. The bag 122 may comprise about 10 oz to about 14 oz of potatoes and/or pasta. The bag 122 may be contained in the steam permeable component 103.
[0030] The cooking apparatus 101 may not include a bag 122, as illustrated in FIG. 6. The food product 100 may not contain a bag 122 even if the foodstuff 102 of the food product 100 comprises a starch. The starch 123 may be contained in the steam permeable component 103 with and/or without other types of foodstuff 102.
[0031] The foodstuff 102 is contained within the cooking apparatus 101 of the food product 100 and may include at least one of a protein, a vegetable, a fruit, a starch 123, or a sauce 120. This list is not restrictive.
It is appreciated that other types of foodstuff may be utilized without departing from the scope and intent of the disclosure. The protein may comprise beef, poultry, fish, seafood, tofu, and/or any other protein as desired. The vegetables may comprise carrots, onions, green beans, corn, asparagus, peas, peppers, zucchini, potatoes, water chestnuts, mushrooms, and/or any other vegetable as desired. The fruits may comprise apples, avocado, bananas, strawberries, cherries, lemons, limes, mangoes, oranges, peaches, papaya, pineapple, plums, raisins, cantaloupe, and/or any other fruit as desired. The sauce 120 may include a range of flavors and ingredients for tasteful coordination with the theme of the food product 100. Sauce types may comprise alfredo, gravy, garlic, sweet and sour, basil pesto, asian, sesame, and/or other suitable sauces as desired. The starch 123 may include rice, pasta, bread, potatoes, and/or other edible starch as desired. It is contemplated that certain foodstuff 102 may be applicable to more than one of the listed types of foodstuff 102, such as potatoes, which may be classified as a vegetable and/or a starch 123.
[0032] The sauce and/or the starch may comprise additives (e.g., saffron and butter), seasonings/flavorings (e.g., garlic, salt, pepper, and/or mint), and/or particulates of foodstuff. The particulates of foodstuff may comprise small pieces of fruits, vegetables, and/or meat. The particulates may be dried and/or precooked.
[0033] The sauce 120 may have a water content ranging from 70% to 95% by weight so that the sauce 120 may be easily poured out of the packet 118 after steaming. Similarly, the viscosity of the sauce 120 may be selected to allow easy pouring from the packet 118 without excessive sticking. The sauce 120 may have a boiling point that at least substantially exceeds 100 degrees Celsius. This may prevent a boiling of the sauce 120 within the packet 118 and a build up of pressure during steaming. 'The sauce 120 may be 5% to 50% of the entire food product 100, or 75 to 425 milliliters. The sauce 120 may be frozen, shelf stable, and/or refrigerated during storage and shipping and may be heated and/or defrosted in the steamer to be ready for consumption at the same time as the other foodstuff 102.
Moreover, the sauce 120 may be cooked, pre-cooked, or uncooked during storage and shipping and may be ready for consumption at the same time as the other foodstuff 102 after steaming.
[0034] The sauce 120 may be made by the consumer. The food product 100 may comprise a dehydrated or dry mix sauce (e.g., a dry sauce). The dry sauce may be contained in a dry sauce container, which is not steamed.
The dry sauce 120 may be added to the water utilized for steaming after steaming to form the sauce. After steaming, the' water utilized for steaming may add extra flavor to the sauce retained from contact with the foodstuff 102 during steaming. Moreover, the food product 100 may not contain a sauce 120.
[0035] The food product may comprise seasonings contained in a seasoning container 138, as iltustrated in FIG. 11. The seasonings in the seasoning container 138 may be added to the foodstuff 102 as desired before and/or after steaming. The seasoning container 139 may be made of a polymer, polymer blend, paper, foil, paper taminate, foil laminate, cheesecloth type material, or any other suitable material for storing the seasoning without departing from the scope and intent of the disclosure. The seasonings in the seasoning container 138 may be added to the water utilized to steam the foodstuff 102 prior to steaming to add flavor and/or aroma to the foodstuff 102 during steaming. The seasonings may be added while in the seasoning container 138 or may be removed from the seasoning container 138 and added to the water.
[0036] The foodstuff 102 may be seasoned before packaging in the cooking apparatus 101 as desired, and may include grill marks. The foodstuff 102 may be individually quick frozen to preserve the nutritional value, color, and texture of the foodstuff 102. Individual quick freezing may also ensure the foodstuff 102 moves freely within the cooking apparatus 101 and does not form a single frozen block or an aggregate of clumps. The foodstuff 102 may be able to shift freely within the cooking appar,atus 101. This may further help the steaming process by allowing free access of steam to the foodstuff 102. However, the foodstuff 102 may be suitable for storage at refrigeration temperatures or ambient temperatures.
[0037] The foodstuff 102 may be sized or cut into small pieces and/or may be whole in form. The foodstuff 102 may be raw, pre-cooked, and/or cooked. Sizing, pre-cooking, and cooking may provide a shorter steam time.
[0038] To cook the foodstuff, the cooking apparatus 101 comprising a steam permeable component 103, a packet 118, and a star;ch bag 122 may be removed from an outer container 114 and placed in a steamer, as illustrated in FIG. 2.
[0039] The foodstuff 102, such as a protein and a vegetable separate from a sauce 120 and a starch 123, may be steamed concurrently without intermixing and may finish heating/cooking at substantially the same time.
The components may be removed from the steamer and cut open for assembly on a first plate 126 and a second plate 128, as illustrated in FIGS.
4 and 5. The foodstuff 102 may be arranged and proportioned according to the preferences of the consumer. The components may be staggered and placed in the steamer at different intervals to provide additional steam time for certain foodstuff 102 and not for others.
[004o] The food product 100 may be prepared by utilizing a steamer, which may inctude a steaming basket 110 placed in a pot 112, as illustrated in FIGS. 10 and 11. A pot may comprise a Dutch oven, a roasting pan, a saucepan, a saucepot, a sauteuse pan, a stock pot, or any other suitable pot or pan for utilizing a steaming basket 110 and/or for steaming the foodstuff.
The steaming basket 110 may be metal and may be in a petal configuration (as illustrated in FIGS. 10 and 11) or in a colander pot type configuration. A
pot 112 may be filled with water to a level that is sufficient to not boil dry and not high enough to touch the food suspended above the water in the steaming basket 110. The pot 112 may be filled with about one cup to about two cups of water.
[0041] The pot 112 may be placed on a heating device, such as a stove 132 and the packet 118 containing a sauce may be placed in the metat steaming basket 110 and a lid 134 may be ptaced on the pot 112, as illustrated in FIG.
10. The components may be positioned in the metal steaming basket 110 to minimize contact with the sides of the pot 112. The pot 112 may be heated until the water boils. The steam permeable component 103 and the bag 122 may then be placed in the metal steaming basket 110 and the lid 134 may be placed on the pot 112. The foodstuff 102 inside the steam permeable component 103 and inside the bag may be lloosened up before being placed in the pot 112.
[0042] The steam generated by the boiling water may steam the foodstuff 102 in the steam permeable component 103 and the bag 122 and may heat the foodstuff, such as a sauce 120 in the packet 118 with steam. The lid 134 may ensure the food product 100 is cooked in a moisture rich environment, and is generally not removed during the specified cooking time. The cooking time may be from about five minutes to about one hour from the time the steam permeable component and the bag 122 are placed on the metal steaming basket 110. The components may be flipped or turned over half way through the specified cooking time. The components may be flipped after six minutes and then steamed for an additional six minutes. The components may be placed in the steamer at different intervals to provide additional or reduced steaming time for each foodstuff 102. The consumer may also look over the foodstuff 102 in the components and determine that additional cooking time may be necessary and cook the foodstuff 102 accordingly.
[0043] After the specified cooking time expires, the steam permeable component, the packet 118, and the starch bag 122 may be removed from the metal steaming basket 110.
[0044] Once the foodstuff 102, including the sauce 120 and the starch 123 have been steamed, they may be "plated" or assembl'ed, as illustrated in FIGS. 4 and 5. The steam permeable component 103 may be cut open and the foodstuff 102 may be poured on to a first plate 126. The packet 118 and bag 122 may be cut open or torn open as desired and may also be poured on to the first plate 126. The arrangement of the protein, vegetables, starch 123, and sauce 120 may be customized by the consumer, and varying amounts may be ptaced on each plate. The remaining foodstuff 102 may be assembled and plated on a second plate 128. Consumers may prefer to saturate their plate with sauce 120, while other consumers may choose to omit the sauce 120 altogether. The assembly and amounts of the foodstuff 102 may be dictated by the consumer's choice.
[0045] The food product 100 may comprise the foodstuff 102 and sizing and preparation of the foodstuff 102 as listed in the compositions described in Table 1, 2, 3, 4, 5, 6, 7, and 8 below.
Table 1: Sweet and Sour Chicken Composition Ingredient Size Ran e Pre-Cooked chicken tenderloin medallion 0.5-2 cm thick Yes sugar snap pea 2-6 cm long, 5-10 mm wide No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No onion 1-4 cm chunks No red pepper strip 0.5-1 cm wide, 1-4 cm long No Table 2: Asian Beef Composition In redient Size Ran e Pre-Cooked seasoned beef strip 3-8 cm long, 1-4 cm wide Yes sugar snap pea 2-6 cm long, 5-10 mm wide No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No water chestnut, sliced 1-5 cm diameter, 1-10 mm thick No broccoli floret 1-3 cm pieces No Table 3: Garlic Shrimp Composition Ingredient Size Range Pre-Cooked raw shrimp 1-5 cm diameter No gemelli pasta, braided 3-4 cm long, 0.5-1 cm wide Yes asparagus tips 2-8 cm long No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No Table 4: Home-Style Turkey Composition Ingredient Size Range Pre-Cooked turkey medallion 0.5-2 cm thick Yes red roasted potato 1-4 cm chunks Yes carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No onion 1-4 cm chunks No green bean 1-4 cm length No frozen cut corn 3-10 mm chunks No Table 5: Herb Baked Chicken Composition Ingredient Size Range Pre-Cooked chicken tenderloin medallion 0.5-2 cm thick Yes red roasted potato, tri-cut 1-4 cm chunks Yes green bean 2-4 cm long No yellow zucchini, sliced quarter 0.5-3 cm pieces No onion, diced 1-4 cm pieces No red pepper, diced 0.5-2 cm pieces No Table 6: Chicken Alfredo Composition In redient Size Range Pre-Cooked chicken tenderloin medaltion 0.5-2 cm thick Yes bow tie pasta 2-4 cm X 1-20 mm X 1-3 mm Yes broccoli, cut 1-3 cm pieces No carrot, bias sliced 1-3 cm long, 0.5-2 cm wide No Table 7: Basil Pesto Salmon Composition Ingredient Size Ran e Pre-Cooked salmon, bias cut 7-10 cm X 3-5 cm X 0.5-2 cm Yes rotini pasta 1-3 cm pieces Yes asparagus tip 2-8 cm long No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No yellow zucchini, sliced quarter 0.5-3 cm pieces No red pepper strip 0.5-1 cm wide, 1-4 cm long No Table 8: Beef Tips Portobello Composition Ingredient Size Range Pre-Cooked seasoned beef strip 3-5 cm X 2-3 cm X 1-2 cm Yes green bean 2-4 cm long No whole baby carrot 2-5 cm long, 0.5-2 cm diameter No penne pasta 1-3 cm pieces Yes [0046] The food product 100 may provide snacks, appetizers, sides, meals desserts and/or other desired food servings/portions. The food product 100 may be vegetarian (as illustrated in FIG. 9), vegan, kosher, and/or designed to accommodate any other desired consumption preference. The food product may be designed for an individual, a family, or the food service industry.
[0047] The food product 100 may separate some or all of the various types of foodstuff 102 allowing consumers to plate, assemble, and customize their meal according to their preferences and taste. The presentation of the meal may be more attractive and appealing when consumers; can choose how to place each food ingredient and how much of each food ingredient they would like to put on their plate. By cooking the various types of foodstuff 102 in a single steamer, but in separate containers,to avoid intermixing, consumers are able to assemble their foodstuff as they desire.
[0048] The food product 100 allows cooking of all the foodstuff 102 in a steamer. Steam cooking the foodstuff 102 produces a highly consistent result, because steaming prevents the overcooking of different types of foodstuff 102. Foodstuff 102 may also retain moisture during steaming, so the foodstuff does not dry out.
[0049] The food product 100 may consider nutrition and health, such as lowering fat and caloric content. The food product 100 may not require the utilization of oil because the foodstuff 102 is cooked with steam. However, the food product 100 may be designed to provide the best flavor possible regardless of nutrition and health.
[0050] It is believed that the disclosure and many of its attendant advantages will be understood by the foregoing description, and it will be apparent that various changes may be made in the form, construction and arrangement of the components thereof without departing from the scope and spirit of the disclosure or without sacrificing; all of its material advantages. The form herein before described being merely an explanatory, it is the intention of the following claims to encompass and include such changes.