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directly into a gas and withdrawn from the food during the next steps,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 its 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.
