There is described a method for conserving cooked food products, wherein the food products are contained inside conservation containers having a total volume which is partially occupied by the food product and partially occupied by air in contact with the food product, the method comprising the steps of: reducing the concentration of oxygen in a container (1) which contains a food product by means of the application of the reduced pressure generated by an ejector device (10) which operates with compressed air so as to bring the concentration of oxygen to values less than 10%, within a duration time t2 including a first time period 11 in which the pressure in the container is brought to a value equal to the vapour pressure of the water contained in the food product and corresponding to the temperature of the food product and maintaining this condition for a second successive time period...

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