CN113840539A - Frozen food for vacuum cooking and method for producing frozen food for vacuum cooking - Google Patents
Frozen food for vacuum cooking and method for producing frozen food for vacuum cooking Download PDFInfo
- Publication number
- CN113840539A CN113840539A CN202080036755.0A CN202080036755A CN113840539A CN 113840539 A CN113840539 A CN 113840539A CN 202080036755 A CN202080036755 A CN 202080036755A CN 113840539 A CN113840539 A CN 113840539A
- Authority
- CN
- China
- Prior art keywords
- cooking
- vacuum
- food
- uncooked
- sealed container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 237
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 109
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000013305 food Nutrition 0.000 claims abstract description 186
- 239000000463 material Substances 0.000 claims abstract description 151
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 65
- 239000007788 liquid Substances 0.000 claims abstract description 64
- 238000007789 sealing Methods 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims description 94
- 241000238557 Decapoda Species 0.000 claims description 26
- 238000001816 cooling Methods 0.000 claims description 17
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 244000061456 Solanum tuberosum Species 0.000 claims description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 235000015170 shellfish Nutrition 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 19
- 235000006481 Colocasia esculenta Nutrition 0.000 description 18
- 244000205754 Colocasia esculenta Species 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 18
- 235000021186 dishes Nutrition 0.000 description 13
- 238000007710 freezing Methods 0.000 description 9
- 230000008014 freezing Effects 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 9
- 210000000481 breast Anatomy 0.000 description 8
- 229920005989 resin Polymers 0.000 description 7
- 239000011347 resin Substances 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 206010033546 Pallor Diseases 0.000 description 5
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 4
- 235000012015 potatoes Nutrition 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 239000004677 Nylon Substances 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 241001585141 Rimapenaeus pacificus Species 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 241000238017 Astacoidea Species 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000907635 Farfantepenaeus duorarum Species 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 229920000388 Polyphosphate Polymers 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 229920001225 polyester resin Polymers 0.000 description 2
- 239000004645 polyester resin Substances 0.000 description 2
- 229920013716 polyethylene resin Polymers 0.000 description 2
- 239000001205 polyphosphate Substances 0.000 description 2
- 235000011176 polyphosphates Nutrition 0.000 description 2
- 235000015136 pumpkin Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 240000004507 Abelmoschus esculentus Species 0.000 description 1
- 241000473391 Archosargus rhomboidalis Species 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000861914 Plecoglossus altivelis Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 235000005072 Vigna sesquipedalis Nutrition 0.000 description 1
- 244000090207 Vigna sesquipedalis Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- -1 granulated sugar Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000021278 navy bean Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Provided is a frozen food for vacuum cooking, which can easily cook a dish of excellent quality by utilizing the characteristics of the steam mode of a steam convection oven. A frozen food (1) for vacuum cooking, which is obtained by sealing an uncooked food material (20) and a seasoning liquid (30) in a frozen state in a heatable sealed container (10), wherein the sealed container (10) shows cooking conditions (11) in a steam convection oven. A plurality of uncooked food materials (20) having a weight deviation of 10% or less are enclosed in a sealed container (10). The sealed container (10) is a bag, and is sealed in such a manner that a plurality of uncooked food materials (20) do not overlap when the bag (10) is laid flat.
Description
Technical Field
The present invention relates to a frozen food for vacuum cooking in which an uncooked food material and a seasoning liquid in a frozen state are sealed in a heatable sealed container, and a method for producing the frozen food for vacuum cooking.
Background
In recent years, in restaurant and restaurant facilities, introduction of a convection steam oven has been increasing as a heating apparatus for cooking in large quantities. The steam convection oven is formed by installing a steam generating device in a convection oven for forcibly convecting hot air by a fan, and can perform heating cooking in three modes of baking (oven mode), steaming (steam mode), and steaming (combination mode) in a differentiated manner. In view of the functions of such a steam convection oven, food products for a steam convection oven have been developed which can be easily cooked.
For example, there is a combination-roasted half-cooked product for a steam convection oven in which konjac flour is mixed into ingredients (see patent document 1). In the assorted semi-cooked food for steam convection oven of patent document 1, the moisture of the cabbage which is not evaporated during the cooking in the steam convection oven is maintained to prevent the konjac flour from being gelatinized, whereby the baking can be performed without causing the moisture to leak to other ingredients or green compact.
Prior art documents
Patent document
Patent document 1: japanese patent laid-open No. 2006 and 345705
Disclosure of Invention
Problems to be solved by the invention
However, in the steam mode of the steam convection oven, the object is heated while keeping the inside of the processing chamber in a steam saturated state, whereby the heating temperature can be managed in units of 1 ℃. By utilizing such a feature, a wider variety of dishes can be cooked. However, the assorted semi-cooked food for steam convection oven of patent document 1 is a food for steam-baking cooking in a combination mode, and does not utilize a characteristic of a steam mode that can control a heating temperature in units of 1 ℃. Therefore, it is desirable to develop food products that assume cooking in the steam mode.
The present invention has been made in view of the above problems, and an object of the present invention is to provide a frozen food for vacuum cooking and a method for producing a frozen food for vacuum cooking, which can easily cook a dish of excellent quality by utilizing the characteristics of the steam mode of a convection oven.
Means for solving the problems
The frozen food for vacuum cooking of the present invention for solving the above problems is characterized in that a liquid seasoning and an uncooked food material in a frozen state are sealed in a heatable sealed container,
cooking conditions based on a steam convection oven are displayed in the sealed container.
According to the frozen food for vacuum cooking of the present configuration, cooking conditions in the steam convection oven are displayed in the sealed container, so that the characteristic of the steam mode that can control the heating temperature in units of 1 ℃ is utilized, and vacuum cooking, which is important for temperature adjustment, can be easily performed under optimum cooking conditions, and thus dishes of excellent quality can be easily cooked. Further, by enclosing the uncooked food material and the seasoning liquid in a frozen state in the heatable sealed container, thawing and vacuum cooking of the uncooked food material can be performed simultaneously, and thus changes in the food material such as cooking deformation and shrinkage can be suppressed.
In the frozen food for vacuum cooking of the present invention, it is preferable that,
the uncooked food material is an unheated food material.
In general, when an unheated frozen food material that has not been heat-denatured before freezing is thawed and then heat-cooked, the food material is likely to be cooked. In the frozen food for vacuum cooking of the present configuration, since appropriate cooking conditions corresponding to the food material are displayed in advance, appropriate vacuum cooking using the steam convection oven is facilitated, and therefore, even if the uncooked food material is an unheated food material, occurrence of cooking distortion during cooking can be suppressed.
In the frozen food for vacuum cooking of the present invention, it is preferable that,
a plurality of the uncooked food materials having a weight deviation of 10% or less are enclosed in the sealed container.
In vacuum cooking, it is important to maintain the center temperature of the food material at a constant temperature for a predetermined period of time. According to the frozen food for vacuum cooking of the present configuration, by enclosing the plurality of uncooked food materials having a weight variation of 10% or less in the sealed container, when vacuum cooking is performed in the steam convection oven under the cooking conditions shown, the change of the center temperature among the plurality of food materials is the same, and the center temperature is uniform for a certain period of time, so that dishes of uniform quality can be cooked.
In the frozen food for vacuum cooking of the present invention, it is preferable that,
the sealed container is a bag, and is sealed so that the plurality of uncooked food materials do not overlap when the bag is laid flat.
According to the frozen food for vacuum cooking of the present configuration, the sealed container is a bag, and the plurality of uncooked food materials are sealed so as not to overlap when the bag is laid flat, whereby contact between the food materials can be suppressed during cooking by heating in the steam convection oven, and hence damage to the shape of the food material due to cooking deformation or the like can be suppressed.
In the frozen food for vacuum cooking of the present invention, it is preferable that,
the seasoning liquid is sandwiched between the plurality of uncooked food materials so that the plurality of uncooked food materials do not contact each other.
According to the frozen food for vacuum cooking of the present configuration, the seasoning liquid is sandwiched between the plurality of uncooked food materials so that the plurality of uncooked food materials do not contact each other, whereby the uncooked food materials do not contact each other when the frozen food for vacuum cooking is transported, and therefore, the shape of the uncooked food materials can be suppressed from being damaged.
In the frozen food for vacuum cooking of the present invention, it is preferable that,
the sealing ratio of the uncooked food material to the seasoning liquid is 75: 25 to 60: 40 by weight.
According to the frozen food for vacuum cooking of the present configuration, by setting the sealing ratio between the uncooked food material and the seasoning liquid in the above range, it is possible to suppress the shape of the uncooked food material from being damaged by the shape of the uncooked food material when the uncooked food material is heated in the steam convection oven under the cooking condition indicated by the sealed container. Also, even when frozen food for vacuum cooking is conveyed, it is possible to suppress the shape of uncooked food from being damaged due to contact of the uncooked food with each other.
In the frozen food for vacuum cooking of the present invention, it is preferable that,
the cooking conditions include a heating temperature and a heating time based on the steam convection oven.
According to the frozen food for vacuum cooking of the present configuration, since the cooking conditions include the heating temperature and the heating time by the steam convection oven, in the case of vacuum cooking using the steam convection oven capable of setting the heating temperature in units of 1 ℃, it becomes easy to heat at an appropriate temperature corresponding to the kind of food or dish for an appropriate time. As a result, the shape of the food material and the texture of the food material can be prevented from being impaired by the shape of the food material being boiled, and dishes of excellent quality can be cooked.
In the frozen food for vacuum cooking of the present invention, it is preferable that,
the uncooked food material is potato or root vegetable,
the heating temperature is 92-95 ℃ and the heating time is 47-53 minutes under the cooking condition.
According to the frozen food for vacuum cooking of the present configuration, by performing vacuum cooking in the steam convection oven under the above cooking conditions, cooked products of potatoes or root vegetables having excellent qualities and having good taste can be cooked easily without being deformed by cooking.
In the frozen food for vacuum cooking of the present invention, it is preferable that,
the uncooked food material is shrimp or shellfish,
the cooking conditions are such that the heating temperature is 67-73 ℃ and the heating time is 32-38 minutes.
According to the frozen food for vacuum cooking of the present configuration, by vacuum cooking in the steam convection oven under the cooking conditions described above, it is possible to easily cook shrimp dishes or shellfish dishes of excellent quality having a moist mouth feel without shrinking the shrimps or the shellfish.
The frozen food for vacuum cooking according to the present invention for solving the above-mentioned problems is characterized in that the frozen food for vacuum cooking is obtained by sealing uncooked food material and seasoning liquid in a heatable sealed container,
the method for producing the frozen food for vacuum cooking comprises the following steps:
a sealing step of sealing the uncooked food material in a frozen state at-10 ℃ or lower and the seasoning liquid at 5 ℃ or lower in the sealed container so that the surface temperature of the sealed container is maintained at 5 ℃ or lower; and
a cooling step of cooling the sealed container in which the uncooked food material and the seasoning liquid are sealed to-10 ℃ or lower,
before or after the enclosing process is performed, a display based on cooking conditions of the steam convection oven is provided in the sealed container.
According to the method for producing a frozen food product for vacuum cooking of the present configuration, the method comprises an enclosing step of enclosing an uncooked food material at minus 10 ℃ or lower and a seasoning liquid at 5 ℃ or lower in a frozen state in a sealed container so that the temperature of the surface of the sealed container is maintained at 5 ℃ or lower, and a cooling step of cooling the sealed container in which the uncooked food material and the seasoning liquid are enclosed to minus 10 ℃ or lower, and the display of cooking conditions by a steam convection oven is provided in the sealed container before or after the enclosing step is performed, whereby a frozen food product for vacuum cooking which can utilize the characteristics of a steam mode in which the heating temperature can be controlled in units of 1 ℃ and is important for temperature adjustment under optimum cooking conditions can be produced. In addition, since the produced frozen food for vacuum cooking can simultaneously perform thawing of uncooked food and vacuum cooking, changes in the food such as cooking deformation and shrinkage can be suppressed.
In the method for producing a frozen food for vacuum cooking of the present invention, it is preferable that,
the sealed container is a bag, and the sealed container is a bag,
before the cooling step, a flattening step is performed in which the bag is laid flat and the plurality of sealed uncooked food materials are arranged so as not to overlap each other.
According to the method for producing a frozen food product for vacuum cooking of the present configuration, the sealed container is a bag, and the flattening step of laying the bag flat and arranging the plurality of sealed uncooked food materials so as not to overlap each other is performed before the cooling step is performed, whereby in the produced frozen food product for vacuum cooking, contact between the food materials can be suppressed at the time of cooking by heating in the steam convection oven, and therefore, it is possible to suppress the shape of the food material from being damaged due to cooking deformation or the like.
Drawings
Fig. 1 is an explanatory view of a frozen food product for vacuum cooking of the present invention.
Detailed Description
The frozen food for vacuum cooking and the method for producing the frozen food for vacuum cooking of the present invention will be described below. However, the present invention is not intended to be limited to the following configurations.
< frozen food for vacuum cooking >
Fig. 1 is an explanatory view of a frozen food product 1 for vacuum cooking of the present invention. The frozen food 1 for vacuum cooking of the present invention is a food cooked in a convection steam oven (not shown). The frozen food 1 for vacuum cooking is a frozen food in which an uncooked food material 20 and a seasoning liquid 30 in a frozen state are sealed in a heatable sealed container 10, and cooking conditions 11 by a steam convection oven are shown in the sealed container 10.
The sealed container 10 is a flexible container, and for example, a bag made of a resin film and having a capacity of 0.2 to 4L can be used. When the volume of the bag is 0.2 to 4L, appropriate amounts of uncooked food 20 and seasoning liquid 30 to be described later can be sealed. Examples of the resin film include a nylon resin film, a polyethylene resin film, and a polyester resin film. These resin films may be used alone, but it is preferable to use a multilayer film having excellent pinhole resistance, heat resistance, cold resistance, and gas barrier properties by laminating resin films of different materials. For example, when uncooked food 20 such as shrimp, which is likely to cause pinholes in the sealed container 10 due to the piercing of the shell, is sealed, it is preferable to use the sealed container 10 made of a multilayer film including a nylon resin film having excellent pinhole resistance.
For example, in the case of thawing uncooked frozen food materials and then heat-cooking them with a pot or the like, or in the case of subjecting uncooked frozen food materials to pressure and high-temperature treatment as a cooked food, the food materials are likely to be boiled off, but in the frozen food 1 for vacuum cooking, appropriate heating temperature 11a and heating time 11b corresponding to the food materials are displayed in advance as cooking conditions 11, and vacuum cooking is easily performed under optimum cooking conditions using a steam convection oven, and thus cooked products such as potatoes, root vegetables, and vegetables having excellent qualities and having good taste can be easily cooked without causing boiling off. When potatoes such as taros or root vegetables such as radishes are sealed as the uncooked food material 20, the uncooked food material preferably exhibits a heating temperature 11a of 92 to 95 ℃ and a heating time 11b of 47 to 53 minutes, and more preferably exhibits a heating temperature 11a of 95 ℃ and a heating time 11b of 50 minutes as the cooking conditions 11. In the case of enclosing pumpkin as the uncooked food material 20, as the cooking condition 11, it is preferable to show the heating temperature 11a of 82 to 88 ℃ and the heating time 11b of 47 to 53 minutes, and it is more preferable to show the heating temperature 11a of 85 ℃ and the heating time 11b of 50 minutes.
In addition, in the case of shrimp, shellfish, meat, and the like, when the food is subjected to pressure and high temperature treatment as a cooked food, the food is likely to shrink and lose the soft texture, but in the frozen food 1 for vacuum cooking, as cooking conditions 11, appropriate heating temperature 11a and heating time 11b close to 68 ℃ which is the hydrolysis starting temperature of animal protein are displayed in advance, and vacuum cooking using a steam convection oven under optimum cooking conditions is facilitated, so that the heated food is not excessively shrunk, and excellent-quality dishes such as shrimp dishes, shellfish dishes, meat, and the like having a juicy texture can be cooked easily. When shrimps or shellfish are sealed as the uncooked food material 20, the uncooked food material is preferably heated at 67 to 73 ℃ for 11a and 32 to 38 minutes for 11b, and more preferably at 70 ℃ for 11a and 35 minutes for 11b under the cooking condition 11. In the case of enclosing duck breast as the uncooked food material 20, the cooking condition 11 is preferably a cooking temperature 11a of 52 to 58 ℃ and a heating time 11b of 57 to 63 minutes, and more preferably a cooking temperature 11a of 55 ℃ and a heating time 11b of 60 minutes.
The steam convection oven used for vacuum cooking of the frozen food 1 for vacuum cooking may be either a gas type or an electric type, but in the case of the electric type, it is preferable to use a steam convection oven for business use that can cook a large amount of food and consumes 5kW or more of power. In addition, the steam generation device of the steam convection oven may be either of a spray type and a boiler type.
Examples of the uncooked food material 20 include uncooked frozen food materials obtained by freezing potato materials such as taro, potato, and sweet potato, root vegetables such as radish, carrot, and burdock, beans such as kidney bean, pea, and broad bean, vegetables such as asparagus, okra, and pumpkin, shrimps such as spotted shrimp, sweet shrimp, crayfish, and crayfish, shellfish such as clam, and clam, fish materials such as salmon, sea bream, mackerel, and sweet fish, and meat such as beef, pork, chicken, and duck. Here, uncooked means a state in which the food material is not seasoned, and includes the following states: a state where salt, vinegar, or the like is added not for seasoning but for improving the storage stability; and a state in which the surface or surface layer portion of the food material is thermally denatured by performing pretreatment such as blanching treatment in which the food material is heated with hot water or steam for a short time and then cooled, treatment in which hot water is poured into the food material or the surface of the food material is blanched by immersing the food material in hot water, or treatment in which the surface of the food material is scorched by baking the food material. For example, when potatoes, root vegetables, beans, vegetables, and the like are used as the uncooked food material 20, it is preferable to use a food material that is frozen after being subjected to blanching treatment. Since the air contained in the plant tissue is removed by the blanching treatment, expansion of the sealed container 10 due to the air released from the uncooked food material 20 can be suppressed when the frozen food 1 for vacuum cooking is heated and cooked in the steam convection oven. In addition, by performing blanching treatment, plant tissues can be softened to improve the freezing resistance of the food material, and enzymes in the food material can be inactivated to prevent the food material from being deteriorated during freezing storage. When shrimps, fishes, and the like are used as the uncooked food 20, it is preferable to use food that is blanched and frozen. By using the food material that is blanched and frozen as the uncooked food material 20, it is possible to suppress the occurrence of bitterness when the frozen food material 1 for vacuum cooking is heated and cooked in the steam convection oven. When shrimps or the like are used as the uncooked food 20, it is preferable to use a food that is immersed in a polyphosphate aqueous solution and then frozen. By immersing in the polyphosphate aqueous solution, the cooked mouthfeel can be improved. The uncooked food 20 may be obtained by freezing an unheated food. Here, the unheated state means a state in which at least a part of the food material is not thermally denatured. The amount of the uncooked food material 20 sealed in the sealed container 10 is preferably 100g to 2kg, more preferably 500g to 1 kg. If the enclosed amount is in the range of 100g to 2kg, the uncooked food 20 can be uniformly heated in the vacuum cooking in the steam mode in the steam convection oven. If the enclosed amount is less than 100g and the enclosed amount exceeds 2kg, the uncooked food 20 may be unevenly heated in the vacuum cooking in the steam mode in the steam convection oven.
The number of the uncooked food materials 20 enclosed in the sealed container 10 may be one or more. When a plurality of uncooked food materials 20 are enclosed in the sealed container 10, the variation in weight of the uncooked food materials 20 is preferably 10% or less, more preferably 5% or less. A deviation of the weight of the uncooked food materials 20 of 10% or less means that the following formula (1) is satisfied when the weight of each uncooked food material 20 is Wi and the average weight is Wa:
-10≤(Wi-Wa)/Wa×100≤10···(1)。
when the weight deviation of the uncooked food 20 is 10% or less, the center temperature of the food changes the same for any food when vacuum cooking is performed in the steam convection oven according to the cooking condition 11, and therefore, the center temperatures of the food are constant for a certain period of time among the plurality of foods, and dishes of uniform quality can be cooked. If the weight variation of the uncooked food 20 exceeds 10%, there is a possibility that the uncooked food 20 is unevenly heated in the vacuum cooking in the steam mode of the steam convection oven.
In addition, when a plurality of uncooked food materials 20 are enclosed in the sealed container 10, it is preferable that the plurality of uncooked food materials 20 are enclosed so as not to overlap each other when the sealed container 10 is laid flat. By enclosing the plurality of uncooked food materials 20 so as not to overlap, contact between the food materials can be suppressed at the time of cooking by heating in the steam convection oven, and thus damage to the shape of the cooked food material due to cooking deformation or the like can be suppressed. In the sealed container 10, it is preferable that the plurality of uncooked food materials 20 are sealed at intervals so as to sandwich the seasoning liquid 30 therebetween. By sandwiching the seasoning liquid 30 between the plurality of uncooked food materials 20, the uncooked food materials 20 do not contact each other when the frozen food product 1 for vacuum cooking is conveyed, and thus the shape of the uncooked food materials 20 can be suppressed from being damaged.
The seasoning liquid 30 is prepared by mixing soy sauce, vinegar, mirin, sauce, salt, seasonings such as granulated sugar, wine, spices, water and the like according to the types of dishes. The seasoning liquid 30 may be added with thickening polysaccharides as a thickener to adjust the viscosity to 1 to 20 pas. By adjusting the viscosity of the seasoning liquid 30 to 1 to 20Pa · s, when the uncooked food materials 20 are brought into contact with each other before freezing in a state where the plurality of uncooked food materials 20 and the seasoning liquid 30 are sealed in the sealed container 10, the shape of the uncooked food materials 20 can be suppressed from being damaged. In addition, even after the heating cooking, when the food materials cooked in the sealed container 10 are in contact with each other, the shape can be prevented from being damaged. The amount of the seasoning liquid 30 sealed in the sealed container 10 is preferably 25 to 800 g. When the amount of the liquid seasoning 30 sealed is within this range, an appropriate amount of the liquid seasoning 30 can be sandwiched between the uncooked food materials 20 when sealing the plurality of uncooked food materials 20 in the sealed container 10. When the sealed amount of the seasoning liquid 30 is less than 25g, there is a possibility that the seasoning liquid 30 cannot be sandwiched between the uncooked food materials 20. When the amount of the seasoning liquid 30 enclosed exceeds 800g, the temperature rise rate of the frozen food 1 for vacuum cooking becomes slow in the vacuum cooking in the steam mode in the steam convection oven, and there is a possibility that the cooking cannot be properly performed. The sealing ratio of the uncooked food material 20 and the seasoning liquid 30 into the sealed container 10 is preferably 75: 25 to 60: 40, and more preferably 70: 30 to 65: 35 in terms of weight ratio. When the sealing ratio is within this range, when a plurality of uncooked food materials 20 are sealed in the sealed container 10, an appropriate amount of seasoning liquid 30 can be sandwiched between the uncooked food materials 20. If the enclosing ratio deviates from this range to the side where the seasoning liquid 30 is small, there is a possibility that the seasoning liquid 30 cannot be sandwiched between the uncooked food materials 20. If the enclosing ratio deviates from this range to the side where the seasoning liquid 30 is large, the temperature increase rate of the frozen food 1 for vacuum cooking becomes slow in the vacuum cooking in the steam mode in the steam convection oven, and there is a possibility that the cooking cannot be performed properly.
As described above, the frozen food product 1 for vacuum cooking according to the present invention displays the cooking conditions 11 in the steam convection oven in the sealed container 10, thereby utilizing the characteristic of the steam mode that can control the heating temperature in units of 1 ℃. Further, since the uncooked food material 20 and the seasoning liquid 30 in the frozen state are sealed in the sealed container 10, the frozen food product 1 for vacuum cooking is heated in the steam mode of the steam convection oven, and thawing and vacuum cooking of the uncooked food material 20 can be performed at the same time, and thus changes in the food material such as cooking deformation and shrinkage can be suppressed. Therefore, the frozen food 1 for vacuum cooking of the present invention is suitable for advanced cooking such as japanese dishes, which effectively utilizes raw materials and achieves delicate seasoning.
< method for producing frozen food for vacuum cooking >
The frozen food 1 for vacuum cooking of the present invention can be produced as follows: in addition to performing a sealing step of sealing uncooked food 20 at-10 ℃ or lower and a seasoning liquid 30 at 5 ℃ or lower in a frozen state in the sealed container 10 so that the surface temperature of the sealed container 10 is maintained at 5 ℃ or lower, and a cooling step of cooling the sealed container 10 in which the uncooked food 20 and the seasoning liquid 30 are sealed to-10 ℃ or lower, the sealed container 10 is provided with an indication of cooking conditions 11 by a steam convection oven before or after the sealing step is performed. The display of the cooking conditions 11 may be provided by directly printing on the surface of the sealed container 10 or by attaching a label on which the cooking conditions 11 are printed to the sealed container 10. By providing the indication of the cooking conditions 11 in the steam convection oven in the sealed container 10, it is possible to produce the frozen food product 1 for vacuum cooking that can easily perform vacuum cooking important for temperature adjustment under optimum cooking conditions while utilizing the characteristics of the steam mode in which the heating temperature can be controlled in units of 1 ℃. In addition, since the frozen food 1 for vacuum cooking produced can simultaneously thaw the uncooked food material 20 and vacuum cook it, changes in the shape of cooking, shrinkage, and the like can be suppressed.
In the sealing step, the uncooked food material 20 can be prevented from being thawed and the texture thereof being destroyed by keeping the surface of the sealed container 10 sealed therein at 5 ℃ or lower while the temperature of the uncooked food material 20 is-10 ℃ or lower and the temperature of the seasoning liquid 30 is 5 ℃ or lower. In the cooling step, when the temperature of the uncooked food 20 being cooled changes, the uncooked food 20 is preferably cooled so as to be rapidly frozen within 1 hour through the maximum ice crystal formation temperature range (0 to-5 ℃). By rapidly freezing the raw material, the texture of the uncooked food material 20 can be prevented from being significantly damaged during freezing, and thus the frozen food product 1 for vacuum cooking having a good texture after cooking can be produced. The rapid freezing can be performed using, for example, a water-cooled freezer (liquid freezer) in which the object is immersed in a liquid refrigerant.
In the method of manufacturing the frozen food product 1 for vacuum cooking, when a plurality of uncooked food materials 20 are sealed in the sealed container 10 in the sealing step, it is preferable to perform a leveling step of laying the sealed container 10 flat and disposing the sealed uncooked food materials 20 so as not to overlap each other before performing the cooling step. The flattening step can be performed by, for example, vibrating the sealed container 10 in which the uncooked food material 20 and the seasoning liquid 30 are sealed in a flat state. By performing the flattening step before performing the cooling step, the manufactured frozen food for vacuum cooking 1 can be prevented from being in contact with each other during cooking by heating in a steam convection oven, and thus can be prevented from being damaged in shape due to cooking deformation or the like.
Examples
Hereinafter, the frozen food for vacuum cooking of the present invention will be described in detail by way of examples. In the following examples, "g" is shown as a unit of weight, but the scale can be increased at an arbitrary magnification. That is, the unit "g" can be interpreted as "parts by weight".
[ taro boiled material ]
A vacuum-cooking frozen food product (example 1) prepared from the taro stew having the structure of the present invention and a vacuum-cooking frozen food product (comparative example 1) prepared from the taro stew showing cooking conditions different from those of the present invention were cooked according to the respective cooking conditions, and the cooked taro stews were compared.
< example 1>
A flat bag made of a multilayer film in which a nylon resin film, a polyethylene resin film, and a polyester resin film were laminated was prepared, and a label printed with a heating temperature of 95 ℃ and a heating time of 50 minutes suitable for vacuum cooking of taros in a steam mode was attached to the surface thereof as an indication of cooking conditions in a steam convection oven. The bag was filled with 620g of uncooked food materials a (31 taro) in a frozen state described below and seasoning liquid B413g cooled to 3 ℃ described below, and the bag was degassed by a vacuum packaging machine and sealed. The sealing ratio of the uncooked food material a to the seasoning liquid B was 60: 40 by weight. The surface temperature of the bag after sealing the uncooked food material a and the seasoning liquid B was 2 ℃. After a plurality of taros sealed in the sealed bag were arranged so as not to overlap each other by vibrating the sealed bag in a flat state, the frozen food for vacuum cooking (taro boiled product) of example 1 was obtained by cooling the frozen food to-20 ℃.
Uncooked food material A
31 taros were prepared, peeled and chamfered as pretreatment, and then blanched with hot water at 100 ℃. The total weight of the pretreated 31 taros is 620g, the weight of each taro is 19.5-20.5 g, and the average weight is 20 g. Placing the pretreated taro into a container, and cooling to-20 deg.C with a water-cooled freezer to obtain frozen uncooked food material A.
Seasoning liquid B
2100mL of soup, 360mL of wine, 1150mL of mirin, 1065mL of soy sauce, 725g of granulated sugar, 50g of salt and 48g of thickener (ingael, manufactured by Isana food industries, Ltd.) were mixed to prepare a seasoning liquid B, and the seasoning liquid B was cooled to 3 ℃.
Vacuum cooking was performed by heating the frozen food for vacuum cooking of example 1 in a steam mode with 95 ℃ as a heating temperature and 50 minutes as a heating time in a steam convection oven according to the cooking conditions shown on the surface of the bag. The cooked taro taken out of the bag did not cook out and the taste was soft and good.
< comparative example 1>
A flat bag identical to the bag used in example 1 was prepared, and a label printed with a heating temperature of 80 ℃ and a heating time of 50 minutes lower than a temperature suitable for vacuum cooking of taro in a steam mode was attached to the surface thereof as an indication of cooking conditions based on a steam convection oven. The same procedure as in example 1 was otherwise followed to obtain a vacuum-cooked frozen food (taro boiled product) of comparative example 1.
Vacuum cooking was performed by heating the frozen food for vacuum cooking of comparative example 1 in a steam mode with a heating temperature of 80 ℃ set in a steam convection oven and a heating time of 50 minutes set in accordance with the cooking conditions indicated on the surface of the bag. The cooked taro boil taken out of the bag has a harder mouthfeel.
[ frozen food for vacuum cooking of shrimp soup (Japanese: エビ sesame soup) ]
A frozen food for vacuum cooking (example 2) having a shrimp paste having the structure of the present invention and frozen foods for vacuum cooking (comparative examples 2 and 3) having a shrimp paste whose cooking conditions are different from those of the present invention were prepared, and cooked shrimp pastes were cooked under the respective cooking conditions and compared.
< example 2>
A flat bag identical to the bag used in example 1 was prepared, and a label suitable for vacuum cooking of the zebra shrimps in the steam mode at a heating temperature of 70 ℃ and a heating time of 35 minutes was attached to the surface thereof as an indication of cooking conditions in a steam convection oven. The bag was filled with 380g of uncooked food material C (20 pretreated shrimps) in a frozen state described below and seasoning liquid D163g cooled to 3 ℃ described below, and the bag was degassed by a vacuum packaging machine and sealed. The sealing ratio of the uncooked food material C to the seasoning liquid D was 70: 30 by weight. The surface temperature of the bag in which the uncooked food material C and the seasoning liquid D were sealed was 2 ℃. After the sealed bag was placed so as not to overlap each other by vibrating the bag in a flat state, the plurality of peeled shrimps sealed in the bag were placed in a water-cooled refrigerator and cooled to-20 ℃.
Uncooked food material C
Preparing 20 shrimps, removing shells and back intestines, immersing in 1% sodium polyphosphate water solution, and blanching. The total weight of the pretreated 20 spotted shrimps is 380g, the weight of each shrimp is 18.5-19.5 g, and the average weight is 19 g. The pretreated shrimps were put into a container and cooled to-20 ℃ by a water-cooled freezer to obtain an uncooked food material C in a frozen state.
Seasoning liquid D
500mL of soup, 200mL of wine, 100mL of mirin, 50mL of soy sauce, and 5g of thickener (ingael, manufactured by Isana food industries, Ltd.) were mixed to prepare a seasoning liquid D, and the seasoning liquid D was cooled to 3 ℃.
Vacuum cooking was performed by heating the frozen food for vacuum cooking of example 2 in a steam mode with 70 ℃ as a heating temperature and 35 minutes as a heating time in a steam convection oven according to the cooking conditions indicated on the surface of the bag. The cooked shrimp paste taken out of the bag has good elasticity and good taste.
< comparative example 2>
A flat bag identical to the bag used in example 1 was prepared, and a label printed with a heating temperature of 85 ℃ and a heating time of 35 minutes higher than those suitable for vacuum cooking of the zebra shrimps in the steam mode was attached to the surface thereof as an indication of cooking conditions by the steam convection oven. The same procedure as in example 2 was otherwise followed to obtain a vacuum-cooking frozen food (shrimp paste) of comparative example 2.
Vacuum cooking was performed by heating the frozen food for vacuum cooking of comparative example 2 in a steam mode with 85 ℃ as a heating temperature and 35 minutes as a heating time in a steam convection oven according to the cooking conditions indicated on the surface of the bag. The cooked shrimp paste taken out of the bag shrinks and has a hard texture.
< comparative example 3>
A flat bag identical to the bag used in example 1 was prepared, and a label printed with a heating temperature of 60 ℃ and a heating time of 35 minutes lower than a temperature suitable for vacuum cooking of the zebra shrimps in the steam mode was attached to the surface thereof as an indication of cooking conditions by the steam convection oven. The same procedure as in example 2 was repeated except that the frozen food for vacuum cooking (shrimp paste) of comparative example 3 was obtained.
Vacuum cooking was performed by heating the frozen food for vacuum cooking of comparative example 3 in a steam mode in a steam convection oven with 60 ℃ as a heating temperature and 35 minutes as a heating time in accordance with the cooking conditions indicated on the surface of the bag. The shrimp paste taken out of the bag was not sufficiently heated and had uncooked portions.
[ frozen food for vacuum cooking of Duck steak ]
A vacuum-cooking frozen food product of a duck steak having the structure of the present invention (example 3) and vacuum-cooking frozen food products of duck steaks having cooking conditions different from those of the present invention (comparative examples 4 and 5) were prepared, and the cooked duck steaks were cooked under the respective cooking conditions and compared.
< example 3>
A flat pouch identical to the pouch used in example 1 was prepared, and a label printed with a heating temperature of 55 ℃ and a heating time of 60 minutes suitable for vacuum cooking of duck breast meat in a steam mode was attached to the surface thereof as an indication of cooking conditions in a steam convection oven. The bag was filled with 200g of uncooked food material E in a frozen state described below (a piece of pretreated duck breast meat) and seasoning liquid F67g cooled to 3 ℃ described below, and the bag was degassed by a vacuum packaging machine and sealed. The enclosing ratio of the uncooked food material E to the seasoning liquid F was 75: 25 by weight. The surface temperature of the bag in which the uncooked food material E and the seasoning liquid F were sealed was 2 ℃. The resultant was cooled to 20 ℃ in a sealed bag water-cooled freezer to obtain the frozen food for vacuum cooking (duck steak) of example 3.
Uncooked food material E
A piece of duck breast is prepared as a pretreatment to cut and remove the fat portion. The weight of the pretreated duck breast meat is 200 g. The pretreated duck breast meat was put into a container, and cooled to-20 ℃ by a water-cooled freezer, thereby obtaining uncooked food material E in a frozen state.
Seasoning liquid F
Mixing 200mL of liquor, 200mL of mirin and 200mL of soy sauce to prepare a seasoning liquid F, and cooling the seasoning liquid F to 3 ℃.
Vacuum cooking was performed by heating the frozen food for vacuum cooking of example 3 in a steam mode in a steam convection oven set at 55 c as a heating temperature and 60 minutes as a heating time in accordance with the cooking conditions shown on the surface of the bag. The cooked duck steak taken out of the bag has a moist and half-cooked taste.
< comparative example 4>
A flat pouch identical to the pouch used in example 1 was prepared, and a label printed with a heating temperature of 75 ℃ and a heating time of 60 minutes higher than a temperature suitable for vacuum cooking of duck breast meat in a steam mode was attached to the surface thereof as an indication of cooking conditions by a steam convection oven. The same procedure as in example 3 was repeated except that the vacuum-cooking frozen food (duck steak) of comparative example 4 was obtained.
Vacuum cooking was performed by heating the frozen food for vacuum cooking of comparative example 4 in a steam mode in a steam convection oven with a heating temperature of 75 ℃ and a heating time of 60 minutes in accordance with the cooking conditions indicated on the surface of the bag. The cooked duck steak taken out of the bag turns white like ham, and loses half-cooked taste.
< comparative example 5>
A flat pouch identical to the pouch used in example 1 was prepared, and a label printed with a heating temperature of 45 ℃ and a heating time of 60 minutes lower than a temperature suitable for vacuum cooking of duck breast meat in a steam mode was attached to the surface thereof as an indication of cooking conditions by a steam convection oven. The same procedure as in example 3 was repeated except that the vacuum-cooking frozen food (duck steak) of comparative example 5 was obtained.
Vacuum cooking was performed by heating the frozen food for vacuum cooking of comparative example 5 in a steam mode with a heating temperature of 45 ℃ set in a steam convection oven and a heating time of 60 minutes set in accordance with the cooking conditions indicated on the surface of the bag. The duck steak taken out of the bag was not sufficiently heated and had uncooked portions.
Industrial applicability
The frozen food for vacuum cooking of the present invention can be used for cooking in restaurants, lodging facilities, general households, and the like, and is particularly suitable for uniform cooking in a large number of cooking facilities.
Description of reference numerals:
frozen food for vacuum cooking;
sealing the container;
cooking conditions;
heating temperature;
heating time;
uncooked food material;
30.. seasoning liquid.
Claims (11)
1. A frozen food for vacuum cooking, which is obtained by sealing a seasoning liquid and an uncooked food material in a frozen state in a heatable sealed container,
cooking conditions based on a steam convection oven are displayed in the sealed container.
2. The vacuum-cooking frozen food product according to claim 1,
the uncooked food material is an unheated food material.
3. The vacuum-cooking frozen food according to claim 1 or 2, wherein,
a plurality of the uncooked food materials having a weight deviation of 10% or less are enclosed in the sealed container.
4. The vacuum-cooking frozen food product according to any one of claims 1 to 3,
the sealed container is a bag, and is sealed so that the plurality of uncooked food materials do not overlap when the bag is laid flat.
5. The vacuum-cooking frozen food according to claim 4,
the seasoning liquid is sandwiched between the plurality of uncooked food materials so that the plurality of uncooked food materials do not contact each other.
6. The vacuum-cooking frozen food product according to any one of claims 1 to 5,
the sealing ratio of the uncooked food material to the seasoning liquid is 75: 25 to 60: 40 by weight.
7. The vacuum-cooking frozen food product according to any one of claims 1 to 6,
the cooking conditions include a heating temperature and a heating time based on the steam convection oven.
8. The vacuum-cooking frozen food product according to any one of claims 1 to 7,
the uncooked food material is potato or root vegetable,
the heating temperature is 92-95 ℃ and the heating time is 47-53 minutes under the cooking condition.
9. The vacuum-cooking frozen food product according to any one of claims 1 to 7,
the uncooked food material is shrimp or shellfish,
the cooking conditions are such that the heating temperature is 67-73 ℃ and the heating time is 32-38 minutes.
10. A method for producing a frozen food for vacuum cooking, which is obtained by sealing an uncooked food material and a seasoning liquid in a heatable sealed container,
the method for producing the frozen food for vacuum cooking comprises the following steps:
a sealing step of sealing the uncooked food material in a frozen state at-10 ℃ or lower and the seasoning liquid at 5 ℃ or lower in the sealed container so that the surface temperature of the sealed container is maintained at 5 ℃ or lower; and
a cooling step of cooling the sealed container in which the uncooked food material and the seasoning liquid are sealed to-10 ℃ or lower,
before or after the enclosing process is performed, a display based on cooking conditions of the steam convection oven is provided in the sealed container.
11. The method of manufacturing a frozen food for vacuum cooking according to claim 10,
the sealed container is a bag, and the sealed container is a bag,
before the cooling step, a flattening step is performed in which the bag is laid flat and the plurality of sealed uncooked food materials are arranged so as not to overlap each other.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019109374 | 2019-06-12 | ||
| JP2019-109374 | 2019-06-12 | ||
| PCT/JP2020/023126 WO2020250999A1 (en) | 2019-06-12 | 2020-06-12 | Frozen food for vacuum cooking, and method for manufacturing frozen food for vacuum cooking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113840539A true CN113840539A (en) | 2021-12-24 |
Family
ID=73781053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202080036755.0A Pending CN113840539A (en) | 2019-06-12 | 2020-06-12 | Frozen food for vacuum cooking and method for producing frozen food for vacuum cooking |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP7051070B2 (en) |
| CN (1) | CN113840539A (en) |
| WO (1) | WO2020250999A1 (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075398A (en) * | 1992-02-17 | 1993-08-25 | 岑武祥 | Bagged-steaming food |
| CN1091941A (en) * | 1993-03-11 | 1994-09-14 | 日本酸素株式会社 | Themol isolating cooking vessel |
| CN1172061A (en) * | 1996-07-27 | 1998-02-04 | 赵云泽 | Semi-finish cooked food and its preparing method |
| CN101253951A (en) * | 2007-10-01 | 2008-09-03 | 何辉 | Instant dish packing box/bag |
| CN101589838A (en) * | 2008-05-30 | 2009-12-02 | 林学海 | The method of the hybrid sterilization fresh-keeping of a kind of Chinese meal |
| JP2012115185A (en) * | 2010-11-30 | 2012-06-21 | Q P Corp | Method for producing pouch-contained rice processed food, and method for producing seasoned boiled rice using the pouch-contained rice processed food |
| CN102669732A (en) * | 2012-05-28 | 2012-09-19 | 湖南农业大学 | Preparation method of prepared Hunan cuisine chili fish head |
| JP5044036B1 (en) * | 2011-08-15 | 2012-10-10 | 株式会社極洋 | Method for producing frozen fish fillet that can be cooked in a frozen state, and frozen fish fillet that can be cooked in a frozen state produced by the method |
| CN102835892A (en) * | 2011-06-21 | 2012-12-26 | V-楚格股份公司 | Method for cooling food item using steam |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2016152820A1 (en) * | 2015-03-20 | 2017-04-27 | 株式会社勝美ジャパン | Container-packed frozen vegetables and method for producing the same |
-
2020
- 2020-06-12 JP JP2021526144A patent/JP7051070B2/en active Active
- 2020-06-12 WO PCT/JP2020/023126 patent/WO2020250999A1/en active Application Filing
- 2020-06-12 CN CN202080036755.0A patent/CN113840539A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075398A (en) * | 1992-02-17 | 1993-08-25 | 岑武祥 | Bagged-steaming food |
| CN1091941A (en) * | 1993-03-11 | 1994-09-14 | 日本酸素株式会社 | Themol isolating cooking vessel |
| CN1172061A (en) * | 1996-07-27 | 1998-02-04 | 赵云泽 | Semi-finish cooked food and its preparing method |
| CN101253951A (en) * | 2007-10-01 | 2008-09-03 | 何辉 | Instant dish packing box/bag |
| CN101589838A (en) * | 2008-05-30 | 2009-12-02 | 林学海 | The method of the hybrid sterilization fresh-keeping of a kind of Chinese meal |
| JP2012115185A (en) * | 2010-11-30 | 2012-06-21 | Q P Corp | Method for producing pouch-contained rice processed food, and method for producing seasoned boiled rice using the pouch-contained rice processed food |
| CN102835892A (en) * | 2011-06-21 | 2012-12-26 | V-楚格股份公司 | Method for cooling food item using steam |
| JP5044036B1 (en) * | 2011-08-15 | 2012-10-10 | 株式会社極洋 | Method for producing frozen fish fillet that can be cooked in a frozen state, and frozen fish fillet that can be cooked in a frozen state produced by the method |
| CN102669732A (en) * | 2012-05-28 | 2012-09-19 | 湖南农业大学 | Preparation method of prepared Hunan cuisine chili fish head |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2020250999A1 (en) | 2021-10-28 |
| WO2020250999A1 (en) | 2020-12-17 |
| JP7051070B2 (en) | 2022-04-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3285598A1 (en) | Food preparation and method | |
| WO2015016171A1 (en) | Method for thawing frozen food | |
| CN113840539A (en) | Frozen food for vacuum cooking and method for producing frozen food for vacuum cooking | |
| US20220110346A1 (en) | Frozen food product for microwave cooking | |
| JP2000287654A (en) | Processed food material for spit-fried cutlet, and its production | |
| CN109548884A (en) | A kind of beef stewes the cooking packet of bean curd stick | |
| JP3217589U (en) | Boiled fish vegetable packaging frozen food | |
| JP3150549U (en) | Tail fence packaging | |
| KR0130027B1 (en) | Boiled spring chicken filled with ginseng | |
| JPH07237675A (en) | Food contained in packaging bag | |
| JPH0514545B2 (en) | ||
| JP7093883B1 (en) | Manufacturing method of packaged food | |
| US20230217968A1 (en) | Method for preparing semi-finished products in a package with the possibility of their further automated heating and/or cooking | |
| JPH03198756A (en) | Cooked rice food | |
| KR20020094352A (en) | Method for preparation of instant roasted chicken containing cooked rice and the prepared same | |
| JP2000232938A (en) | All-purpose cooking bag and cooking method using the bag | |
| US20190230944A1 (en) | Process for making an edible moist shredded sqid product | |
| JP3427551B2 (en) | Manufacturing method of processed vegetable foods | |
| KR20220098855A (en) | Meat cooking method | |
| KR20220058828A (en) | Method for preparing comb pen shell home meal replacement and comb pen shell home meal replacement prepared thereby | |
| CA3174508A1 (en) | Food preparation method | |
| CN118077857A (en) | Preparation method of original-taste crayfish | |
| JPH08173095A (en) | Production of sliced beef or pork-containing retort-pouched food product | |
| JP2002218905A (en) | Frozen food and method for producing the same | |
| JPH03254667A (en) | Cooked and packed frozen food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |