| 摘要 |
A method for preserving a baked good by inserting the baked good into a special plastic bag, heat sealing or closing the bag with the flexible tie, heating the bagged baked good until the baked good has an internal temperature of about 165.degree.F, and cooling the bagged baked good until the baked good has an internal temperature of less than about 40.degree.F. The baked good is heated to kill molds and bacillus species, and is cooled to arrest bacillus spores. In certain embodiments the heating step simultaneously kills molds and bacillus species and heat seals the bag. Baked goods processed in the disclosed manner typically enjoy a shelf life in excess of 30 days.
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