JPH03254667A - Cooked and packed frozen food - Google Patents

Abstract

PURPOSE:To obtain the title food having excellent texture and taste and capable of storing for a long period even in acidic seasoning by packaging a frozen processed food raw material already seasoned and an acidic seasoning in a bag and sealing the bag and freezing the food. CONSTITUTION:(A) A frozen processed food raw material 4 already seasoned and (B) frozen acidic seasoning 3 are packaged in a bag 2 having airtightness and the bag 2 is sealed and the food is frozen to provide the objective food 1. Furthermore, the ingredient A is preferably aquatic processed food such as naked shrimp fried with oil and the ingredient B is preferably a Chinese cooking sauce used for sour pork or chilli sauce.

Description

[Detailed description of the invention] Industrial application field The present invention is a bag! ii! Illisai frozen foods are made by storing frozen cooked processed food ingredients and frozen acidic seasonings in an airtight bag, sealing them together, and freezing them, using normal cooking methods. This pertains to packaged cooked frozen foods that have an appearance, texture, and taste that are equal to or better than those prepared by cooking.

Conventional technology In recent years, dietary habits have changed due to changes in lifestyles, and bagged frozen foods have become commercially available that eliminate the hassle of cooking and can be eaten simply by heating, thawing, and cooking.

Various types of bagged frozen foods have been proposed in the past, but (1)
For example, cooked processed foods such as shumai that can be eaten as they are by simply heating and defrosting them (2
) Semi-cooked processed foods that can be fried in cooking oil immediately before consumption, such as fried shrimp and croquettes, (3)
) JP-A-50-17943, JP-A-59-179
As described in Publication No. 44 and Japanese Patent Application Laid-Open No. 17970/1983, uncooked and uncooked bivalves such as clams, clams, and red clams and flavored liquid are frozen separately, and these are packed into one bag. Unprocessed and uncooked foods, etc., which are stored and sealed together, frozen, and seasoned with bivalve shells opened, have been proposed and put into practice. Each of these bagged frozen foods has its cold 71
Since they are cooked using a cooking method suitable for the properties of Atji products, their own effects can be recognized, but among these, cooked processed foods are the most preferred because they can be eaten simply by heating. However, when some cooked foods are stored frozen for a long period of time, the cooked processed foods are often affected by seasonings, causing problems in desired appearance, texture, taste, etc.

Among these, for example, cooked processed food materials such as boiled shrimp in epichili sauce are combined with a seasoning liquid such as a sour sauce with a pH of about 4.1, and cooked to create an airtight state. When stored in a bag, deaerated, sealed, and frozen, the moisture in the oily peeled shrimp dehydrates due to the acid contained in the seasoning during frozen storage, making it crumbly. The seasoning liquid soaks into the shelled shrimp, resulting in a texture that is worse than those cooked using the normal method. Ingredients made of raw vegetables such as carrots, bamboo shoots, and shiitake mushrooms are mixed with a seasoning liquid for flavoring such as sour sauces, and if they are made into a packaged frozen food using the same method as above, it is possible to The seasoning liquid becomes moisture and adheres to the surface of the fried pork, and this is solved)l! Then, the seasoning liquid will seep into the batter of the deep-fried pork, making the batter sticky.Also, in the case of frozen foods containing meatballs and meat sauce, the meat sauce will be layered all the way to the center of the meatballs. There were problems such as penetration and spoiling the texture of the meatballs.

Problems to be Solved by the Invention The present invention aims to solve the above-mentioned problems, and specifically, it provides a cooked processed food material and an acidic seasoning that can be obtained by a simple heat treatment to prepare a cooked frozen food similar to a normal cooking method. To provide a packaged cooked frozen food in which food and food are packaged separately and in a state that they do not touch each other.

Means for Solving the Problems and Their Effects Namely, the present invention is to store a frozen cooked processed food material and a frozen acidic seasoning in an airtight bag, integrate the sealed side, and freeze. It is characterized by becoming.

Hereinafter, the configuration and operation of the means of the present invention will be explained with reference to the drawings.

Note that Figure 1A1, Figure 2, and Figure 3 each show one embodiment of the present invention, and Figures 1 and 2 are front views,
FIG. 3 is a sectional view.

Reference numeral 1 in FIG. 1 is a bagged frozen food of the present invention, and this bag 2 contains, for example, a seasoning 3 made of frozen blocks of chili sauce and 'a!' which are frozen separately. A cooked processed food material 4 made of peeled shrimp is housed therein, and a seal 5 is formed on the top while vacuum degassing is performed.

In another embodiment, as shown in FIG.
fried pork and carrots in a predetermined shape,
The structure is similar to that of the above embodiment except that the cooked processed food material 4 made of vegetables such as bamboo shoots and shiitake mushrooms is housed therein.

In another embodiment, as shown in FIG. 3, a bag 2 stores a seasoning 3 made of frozen plate-shaped meat sauce and a cooked processed food material 4 made of frozen meatballs. The configuration is the same except for the following.

In addition to the embodiments described above, if it is possible to separate the cooked processed food material and the acidic seasoning with a pH of about 4 to 6 so that they do not affect each other,
Any structure, such as a 70 mm shape or a plate shape, is within the scope of the present invention.

Hereinafter, each 1s function of the present invention and its effects will be further explained.

Examples of topping materials include marine products such as peeled shrimp, livestock products such as beef and pork, and agricultural products such as carrots, bamboo shoots, and shiitake mushrooms.

Examples of acidic seasoning materials include vinegared chili pepper, tomato ketchup, agricultural products such as onions, and livestock products such as beef and pork.These materials can be used to make sweet and sour pork sauce, chili sauce,
Serve with meat sauce. In order to make these topping materials and acidic seasoning materials into desired cooked food materials, the necessary food materials were prepared from among the above food materials, and each of them was cooked to make the state before mixing. Then freeze these separately.

In this case, the cooked food mainly uses ingredients cooked with edible oil or seasonings with sour taste, but is not limited to these.
It can also be applied to ingredients whose quality is unfavorable due to seasoning.

The method for producing cooked food will be explained below.

For example, in the case of simmered in epichili sauce, the sooty and sooty ingredients of peeled shrimp are frozen separately and formed into blocks or plates, while seasoning ingredients are added in addition to food ingredients such as vinegared chili peppers and onions to create an acidic seasoning. is prepared, frozen, and molded into an oversized shape such as a block or plate.

In the case of sweet and sour pork, the food material is prepared by mixing battered and fried pork with cooked carrots, bamboo shoots, shiitake mushrooms, etc. in a predetermined ratio, and then freezing the food material, which is then formed into blocks or plates. An acidic seasoning made of sweet and sour pork sauce containing vinegar etc. is frozen and shaped into a block or plate in the same manner as above.

After the cooked processed food material configured as described above is stored in an airtight synthetic resin bag, the bag is sealed and frozen while vacuum degassing, and the cooked processed food material and l.
Alternatively, acidic seasonings can be stored frozen for a long period of time without affecting their appearance, texture, taste, etc. Examples of the synthetic resin material for the bag include plastics such as polyethylene, polypropylene, nylon, and polyester, and these may be used alone or in combination. Among these, materials that have airtightness, are used in composite films made of nylon and polypropylene, retort pouches, etc., can withstand heating of about 100℃, and do not have any adverse effects on people or food. is suitable.

The vacuum degassing method uses a vacuum sealing machine, and the degree of vacuum is 50 to 7.
It is preferable to vacuum-seal the bag at a degree of vacuum of about 0c+n/Hg to prevent the bag from bursting when the residual gas engraves when heated later. However, if the degree of vacuum inside the bag is increased to an extreme level, the bag may be damaged.
It is necessary to make appropriate adjustments to prevent damage.

In the present invention, the frozen cooked processed food material and the frozen acidic seasoning are packaged in bags as described above, and after they are tightly integrated, they are frozen so that the product temperature is below 118 degrees Celsius. The product will be commercialized.

When eating this bagged frozen food, for example, by placing the bag in hot water, a microwave oven, etc. and heating it for about 2 to 4 minutes, you can obtain a cooked frozen food that is equivalent to or better than normally cooked food.

Examples will be described below.

Example 1゜As shown in Fig. 1, 90 parts by weight of peeled shrimp that had been soaked and frozen and 10 parts by weight of blocks of frozen chili sauce + 1) 84.71 were each stored in airtight synthetic resin bags. After vacuum-sealing at a vacuum level of 60 cm and suction to 'Hg, it was refrozen and stored for 6 months.

Put this preserved bagged frozen food directly into boiling water 4
After heating for a minute, the shrimp was taken out and placed on a plate, resulting in a good shrimp stew with chili sauce that had a supple texture and the taste of the chili sauce did not penetrate into the center of the shrimp.

Example 2 Sweet and sour pork sauce frozen as shown in Figure 2 (pH 4,2)
Cut the seasoning 3 and form it into a plate shape at the bottom of the bag 2. On top of the seasoning 3 are separately frozen fried pork 4a, uncooked carrots cut into appropriate sizes 4b, and bamboo shoots. The cooked processed food material 4 prepared from 4C and shiitake mushrooms 4d was stored in a synthetic resin VT2, and a bagged frozen food was prepared in the same manner as in Example 1. When this was heated and cooked in the same manner as in Example 1, the fried pork was coated with a chewy coating, and sweet and sour pork with a good texture was obtained.

Example 3 A bagged frozen food was prepared in the same manner as in Example 2, except that frozen meatballs and frozen meat sauce plate-shaped seasoning (pH 5,5) were configured as shown in Figure 3. . When this was heated and cooked in the same manner as in Example 1, the meat sauce did not seep into the meatball, and a meatball with excellent texture was obtained.

<Effects of the Invention> As explained in detail above, the present invention stores a frozen cooked processed food material and a frozen acidic seasoning in an airtight bag, seals it, and freezes it. It is characterized by becoming.

The present invention stores a frozen cooked processed food material and a frozen block-shaped or plate-shaped acidic seasoning in a bag and seals them together, w411! The contact between processed food ingredients and seasonings is minimized, so even foods cooked with acidic seasonings can be eaten without adversely affecting their texture, and can be stored for long periods of time. Even when cooking, seasonings do not penetrate into the center of the cooked processed food ingredients, and water does not seep into the ingredients and make the batter sticky, improving the appearance, texture, and taste. Excellent bagged frozen foods are provided.

[Brief explanation of drawings]

1, 2, and 3 each show one embodiment of the present invention, and FIGS. 1 and 2 are front views, and FIG. 3 is a sectional view. Code 1...Bagged frozen food 2...Bag 3...Seasoning 4...Cooked processed food material 5...Seal

Claims (1)

[Claims] 1) Bagged cooking characterized by storing frozen cooked processed food material and frozen acidic seasoning in an airtight bag, sealing them together, and freezing them. Frozen food. 2) The packaged cooked frozen food according to claim 1, wherein the cooked processed food material is a processed marine product such as oiled peeled shrimp, a processed livestock product such as coated and fried pork, or meatballs. 3) The packaged cooked frozen food according to claim 1 or 2, wherein the acidic seasoning is sweet and sour pork sauce, chili sauce, meat sauce or the like.