SHELF STABLE FOOD SYSTEMS
Gourmet Reserves has shelf stable food systems designed to meet
your needs with food that is nutritionally sound, convenient, and
familiar. Our systems are practical and easily incorporated into
your daily diet. Our exclusive "No Cooking Required" systems
are easy to prepare. Items are eat-as-is or prepared by adding hot
or cold water to reconstitute. We have selected the very best quality
foods, (freeze-dried, dehydrated, instant) completely free of artificial
additives. The systems are assembled to supply both your long-term
and short-term needs.
FREEZE-DRYING
Freeze-dried products make up the majority of ingredients used
for Gourmet Reserves. For instant or quick rehydration of certain
dried foods and for products which retain their shape and texture,
freeze-drying is the preferred method. the first step in freeze-drying
is to rapidly freeze the food. The water content, now frozen, is
turned directly into a gas and withdrawn from the food during the
next steps, vacuum and heat, thus avoiding the shrinkage. Freeze-drying
uses a very low heat temperature. Many of Gourmet Reserves products
are custom freeze-dried to suit our strict quality requirements.
Freeze-dried products include : grains, beans, fruits, meats, seafood,
pastas, vegetables, and eggs. Using this process, 98% of the moisture
is removed.
Key advantages of freeze-dried products
- Retains the original taste and nutritional value of the food
due to very low heat temperature that is used
- Foods are quick and easy to prepare
- No waste
- Ideal method for maintaining flavors of meat, poultry and fish
- Extends the shelf life of the product
- No preservatives are necessary
- Results in a super-lightweight / compact product
- A wide variety of foods are available
- Use hot or cold water to rehydrate
DEHYDRATION
The standard method of dehydrating vegetables and spices is to
place the items on a conveyor belt and run them through an oven
at a high temperature for a relatively short time. Between 90% and
95% of the moisture is removed.
Some vegetables are more suited to this form of drying than others.
This means that with the addition of water, the product rehydrates
back to is original state more easily. Preferable items include:
Onions, bell peppers, tomatoes, celery, carrots, and mushrooms.
Dehydrated items such as peas, corn, and green beans do not rehydrate
as well as freeze-dried.
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