Home Retort Method for Food Preservation: 10 to 10 Method

A beef rendang was prepared for this experiment. The food was packed into a retort pouch. The retort pouch was used because it has good shelf stability, lower weight and storage space. The first sample of the pouch was put directly at the bottom of the pressure cooker and cooked until boil. After reaching the boiling point, heat was reduced and cooked for another 10 minutes. After the heat was turned off, the sample was cooled for 10 minutes before steam was released. For the second samples, the pouch was positioned 10 cm over the bottom by putting the pouch on top of the rack in the pressure cooker. Then same cooking method was repeated. Both samples were stored at room temperature and were opened for analysis.