From Oven to Shelf: IXON Revolutionizes Hong Kong's Iconic Baked Rice Dishes

Hong Kong foodtech company IXON has achieved a culinary breakthrough that's set to transform the ready-meal industry and delight food lovers worldwide. The company has successfully applied its advanced sous-vide aseptic packaging (ASAP) technology to create shelf-stable versions of two iconic Hong Kong dishes: Baked Pork Chop Rice and Baked Seafood Rice.

This groundbreaking development allows these popular lunchtime favourites to be preserved at room temperature for up to two years, without compromising on taste or quality. It marks a significant milestone in IXON's mission to revolutionize food preservation and accessibility.

Felix Cheung, founder and CEO of IXON, shared his enthusiasm about the achievement: "We're thrilled to bring these quintessential Hong Kong dishes from the oven to the shelf. It's a testament to the versatility and potential of our ASAP technology, and the culmination of years of research and development."

The Baked Pork Chop Rice, a local favorite, features a base of egg fried rice topped with sous vide pork chop and a savory tomato sauce, complete with onions and mushrooms. Its seafood counterpart boasts a creamy sauce with smoked salmon, imitation crab meat, potato, and carrot over the same egg fried rice base.

This latest innovation builds upon IXON's previous successes in extending the shelf life of various food products, including dumplings, fried rice, pasta, and salads. Cheung elaborated on the company's journey: "We started with preserving simple cuts of meat and seafood. Over time, we've pushed the boundaries of our technology to handle increasingly complex dishes. These baked rice dishes represent the pinnacle of all our previous innovations, from sous vide techniques to sauce preservation and maintaining the integrity of multiple ingredients in a single package."

The development of these shelf-stable versions of beloved Hong Kong dishes is not just a technological achievement, but also a cultural one. It opens up possibilities for preserving and exporting authentic Hong Kong cuisine to global markets, allowing the flavors of Hong Kong to reach a wider audience.

The timing of IXON's innovation couldn't be better, as the demand for high-quality ready meals in Asia continues to surge. With changing lifestyles, urbanization, and a growing appreciation for convenient yet authentic local cuisines, the market is ripe for IXON's shelf-stable baked rice dishes. Recognizing the potential, Cheung revealed that IXON is actively seeking partnerships with food companies to bring these products to market. "We're in talks with several established food manufacturers and distributors in Hong Kong and across Asia," Cheung shared. "Our goal is to combine our technology with their market expertise and distribution networks to make these beloved dishes available to consumers across the region and beyond."

本港食品科技初創企業IXON最近在預製菜技術上取得重大突破，成功將兩款香港地道美食——豬扒焗飯及海鮮焗飯，研發成可於室溫下保存長達兩年的預製菜。此項創新技術不僅將為預製菜市場帶來革命性變化，更有望讓全球饕客都能品嚐到正宗的港式美食。

IXON運用其獨家研發的「先進真空低溫烹調無菌包裝」（advanced sous-vide aseptic packaging，簡稱ASAP）技術，將這兩款廣受歡迎的午餐選擇，轉化為可長期保存且不影響口味和質素的預製菜。這項突破為IXON在食品保存和推廣方面的努力，奠定了重要的里程碑。

IXON創辦人兼行政總裁張文浩對是次成就表示十分振奮：「我們很高興能夠將這些香港特色美食從焗爐帶到貨架。這個成就充分體現了我們ASAP技術的潛力和多元性，亦是我們多年來努力研發的成果。」

豬扒焗飯是香港人最愛的飯餸之一，以蛋炒飯為基底，配以真空慢煮豬扒，再淋上香濃茄汁，並加入洋蔥和冬菇增添風味。至於海鮮焗飯則有煙三文魚、蟹柳、薯仔和甘筍，配以忌廉汁，同樣以蛋炒飯為基底。

IXON此次的創新建基於先前在延長各類食品保質期方面的成功經驗，包括水餃、炒飯、意粉及沙律。張文浩講述公司的發展歷程：「我們最初是從保存簡單的肉類和海鮮做起。隨著時間推移，我們不斷突破技術的界限，逐步處理更為複雜的菜式。這兩款焗飯可說是集合了我們所有創新技術的結晶，從真空慢煮技術，到醬汁保存，以至在單一包裝內保持多種材料的完整性，都一一應用其中。」

這兩款可長期保存的港式焗飯預製菜不僅是技術上的突破，在文化層面上亦具重要意義。它為香港美食開闢了保存及輸出至全球市場的可能性，讓世界各地的人都能品嚐到地道的香港味道。

IXON這項創新的出現正逢其時，因為現今亞洲對優質預製菜的需求日益增長。隨著生活方式的改變、都市化進程加快，加上大眾愈發欣賞方便又正宗的本土美食，IXON這些可長期保存的焗飯預製菜正好切合市場需求。張文浩透露，IXON現正積極尋求與食品公司合作，以期將這些產品推出市面。他表示：「我們現正與香港及亞洲區內數間實力雄厚的食品製造商和分銷商洽談中。我們的目標是將我們的技術與他們的市場經驗和分銷網絡結合，讓這些廣受歡迎的菜式能夠在區內及世界各地的消費者中普及。」