A method for preparing food having at least a solid food component. The method comprises, during a high-temperature, short-time stage (“HTST stage”), cooking a surface of the solid food component at a temperature (“HTST temperature”) of greater than 140° C. The method further comprises, during a low-temperature, long-time stage (“LTLT stage”), cooking the solid food component at a temperature (“LTLT temperature”) of between 40 and 100° C. The method also comprises placing the food into packaging to form a sterile food package containing the food.
