HPP & Indian Food~Made for each other

 

Ours is the first HPPed curry in the US (patent pending). Why we need HPP (High Pressure Pasteurization)?

When you buy food at any Indian restaurant say for take-out, the chefs cook Curry entree, pour hot food into a 16 Oz plastic container (PP, recycle code 5, microwavable) and put lid and you can take it home. For HPP, our chefs cook Curry, cool it, pour into 16 Oz PET container (recycle code 1, non-microwavable), do the sealing wrap and then put lid. Now we send these containers for HPP. HPP uses re-usable cold water at very high pressure (85000 lb per sq inch for 3 Mins) to kill pathogens in food, pathogens being bad bacteria. Only PET containers can take such high pressure but not hot food, hence no microwave. So HPP does not need acids or preservatives or food additives to extend the shelf-life of food. So Curry stays the same as the restaurant. HPPed Curry can stay good for 90 days in the refrigerator against 7 days for direct purchase at Indian restaurant. HPP could be done on liquidy foods and majority of Indian entrees are Curry based, liquid

At present, Curry or Indian food are available at the US grocery stores mostly in either shelf-stable with preservatives at room temp or in the frozen form.Preservatives or sub-zero temperature both distort the flavor of the spices.

HPP enables Curry to stay good for 90 days in the cooler or refrigerator (39-41F).  Three big things:

  1. It does not use any preservative or food additive or heating for pasteurization.
  2. HPP is done post packaging, no chance of any contamination after cooking.
  3. The cold water at the high pressure is re-usable, hence more efficient

Curry already has so many spices or seasonings and use of any preservative for the shelf-stable products distorts the taste. Frozen Curry also does not taste as the original if reheated. Spices are mostly in the powder form and it can stay good at the room temperature for a year or longer. The sub-zero temperature does distort the taste of the spices.

HPPed curry solves this taste distortion problem, hence 'made for each other' with Indian food. You can store Curry for 90 days in refrigerator and when you are ready use it, it would be as good as the fresh curry at the restaurant. No need to make frequent trips to Indian restaurants for your cravings. After opening the container, we recommend using it within 2 weeks if kept in the cooler (39-41F).

Read more at http://www.packagingdigest.com/food-packaging/performance-under-pressure