The process is based on vacuum packaging a fresh food product such as
unpeeled potatoes (3), sealing the package (1) by a transparent film
barrier (2), film which and the package (1) are comprised of a material
suitable to endure high temperatures and pressures, such as those that
are reached when cooking the food product (3) in a microwave oven. The
film (2) fastened by heat welding on a perimetric flap (4) of the package
(1), has longitudinal valves (5) in order for the steam to come out
during cooking. The food product or raw potatoes (3) are washed with
ozonized water, before packaging them, allowing the preservation thereof
without chemicals and permitting steaming due to the fact that said
product or potatoes (3) are packaged with a certain minimum degree of
moisture, since what really permits the cooking phenomenon is the
moisture itself of the product, in the present case the potatoes that has
been 80 and 85% moisture.
