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This invention describes a method for sterilizing processed foods by first heating the raw ingredients with microwaves, then packaging them, and finally sterilizing the packaged food in a retort. This two-stage heating process aims to kill all microbes, including tough ones, while better preserving the food's natural texture and flavor compared to traditional methods. The microwave step is specifically defined as lasting 1 to 30 minutes, and can be performed under high pressure.
Why it matters: The combination of microwave heating and retort sterilization, especially under pressure, was described in 2017. Since then, improvements in industrial microwave precision and energy efficiency, alongside integrated food processing systems, may make this method more viable for achieving superior food quality and sterilization.
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