HU195411B - Method for producing quick-frozen food of improved keeping quality containing a slice of seasoned meat and garnishment - Google Patents

Abstract

The present invention relates to a process for the preparation of a quick-frozen flavored meat steak and a ready-to-eat meal containing enhanced storage and improved enjoyment. According to the present invention, the pre-cooked meat slice are cooked in a sauce soft, supplemented with pre-cooked garnish. The components are then assembled together. The process is characterized in that the prepared preparation is pre-cooled to 2-10 ° C and then coated with a coating containing 0.01-0.1% by weight of lecithin, acetyl lecithin, hydroxylated lecithin, or a mixture thereof, and then coated with food. Freeze at 25 to -35 ° C in a known manner. -1-

Description

The present invention relates to a process for quick frozen frozen food with increased storage stability. to prepare ready-to-eat meals with flavored meat and garnish, which have an enhanced enjoyment.

The production of semi-prepared and ready-made meals is becoming more widespread these days.

A 161.339. Hungarian patent specification IS-U discloses the preparation of quick-frozen semi-prepared foods using thickening to thicken.

Applying jerky is a specialty of Hungarian cuisine.

U.S. Pat. No. 2,424,807 discloses a granular food product in which a mixture of fat and starch is coldly mixed for compaction and then mixed with vegetable powder, spices, meat extracts or pieces of meat.

Hungarian Patent No. 169,104 discloses the preparation of bases and semi-prepared meals preserved by quick-freezing.

According to the process, the preparation of food bases is carried out at a temperature of up to 90 C for 5 to 10 minutes.

Vegetable or animal raw materials, spices, fats, thickeners or other additives are cold mixed, ground, and shaped. Alternatively, the vegetable or animal raw material is first precooked, then additives are added and finally the mixture is ground and shaped.

The resulting food base is then frozen and prepared together with quick-frozen raw meat and / or quick-frozen pre-cooked garnish.

The food thus prepared is a semi-finished product which must be prepared when used.

In practice, however, in many cases, you need a quick-frozen meal that can be consumed immediately after heating.

It has been found that if the ready-cooked food is frozen immediately after cooling at -25 to -35 ° C and stored at a temperature below -12 ° C for a longer period of time, the food will lose its aroma and enjoyment.

U.S. Pat. No. 4,196,219 proposes to prevent food from being coated with carrageenan prior to freezing to prevent this. The disadvantage of this process is that carrageenan is cracked during prolonged storage at low temperatures and is unable to fulfill its protective function.

Attempts have been made to develop a process that allows frozen foods to retain their enjoyment value, aroma, and texture even after the maximum shelf life allowed.

It has been found that when the prepared and pre-packaged food is brought to a temperature of 2-10 ° C and coated on its surface with 0.01-0.1% by weight of lecithin, acetyl-lecithin, hydroxylated lecithin or a mixture thereof and then freeze-frozen at -25 to -35 [deg.] C., a product is obtained which can be stored for a longer period of time and preserves to a greater extent its original aroma and enjoyment value.

By coating the surface of the food, we can prevent the food from drying out, and from the possible removal or decomposition of flavoring substances.

Frozen ready meals prepared according to the process can be stored for at least 2 to 3 months longer than the known products and have improved enjoyment values and aroma.

A further advantage is that the high molecular weight surface-forming materials also serve as an emulsifier for food warming and help the sauces to form a homogeneous, lump-free mixture with the added amount of water.

Our method is to prepare ready-to-eat meals containing flavored steak and garnish.

Examples of such ready meals are the Bakony pork slices and pork slices supplemented with vitamin rounds.

The coating is formed from an aqueous emulsion of lecithin containing from 10 to 50% by weight of dry matter, an aqueous dispersion of acetyl lecithin or hydroxylated lecithin, or a mixture thereof. The solution is sprayed onto the surface of the food.

Before coating, the food is preferably cooled to a temperature of 2 to 10 ° C.

The aqueous lecithin emulsion is prepared by treating soy or rapeseed lecithin with alcohol at 40-50 ° C for 10-20 minutes, adjusting the pH of the mixture to 6.9-7.4, and then adding water continuously. stirring until the desired dry matter content is achieved.

Acetyl lecithin is prepared by acetylation of lecithin, and hydroxylated lecithin is prepared by treating lecithin with hydroxyglycol ether.

We do not use water at all in the preparation of food, or use only the amount that is evaporated anyway.

For seasoning food, salt, paprika, pepper, onion, garlic, etc. employed.

Some of the pepper may be replaced by allspice and turmeric may be used as a coloring agent.

The food is frozen quickly at a temperature of -25 to -35 ° C.

The following examples illustrate the process of the invention.

Example 1

Preparation of frozen frozen pork chop

The composition of the food is:

Slices of pork 120.0 parts by weight mushroom 70.0 parts by weight Bacon 25.0 parts by weight Onion 40.0 parts by weight Ratatouille 30.0 parts by weight Paprika 4.0 parts by weight Pepper 1.0 parts by weight Delicious food seasoning 5.0 parts by weight Fat 30.0 parts by weight Flour 80.0 parts by weight Salt 10.0 parts by weight Egg 16.0 parts by weight Sour cream 30.0 parts by weight preservatives 0.5 parts by weight Lecithin 0.18 parts by weight We fry the meat first, then mushroom stew

let's make it.

The cleaned, washed, diced onions are drizzled on the diced smoked bacon. Add the cleaned, washed, sliced mushrooms. After seasoning, defrost with a little water and, in this sauce, cook the pre-cooked meat slices after adding the sour cream until soft.

-2195 41

Dumplings are made from the above amount of flour and eggs by adding water. Cook the dumplings in salt water. then rinse them in fat after rinsing with cold water.

The ingredients are then added to a cookable can. Cool to 2 ° C and spray with 30 wt.% Dry lecithin in water until the food has an Iccitin content of 0.04 wt. The coated food is then frozen at -35 ° C.

The shelf-life of the prepared food thus produced can be increased by 2 months compared to the conventionally prepared, -, θ.

It maintains its enjoyment value and aroma during storage.

On heating, immediately after the addition of water, it forms a homogeneous mixture.

Example 2

Preparation of frozen frozen pork chop

All were carried out as in Example 1, except that the coating material used was a 25% (w / w) aqueous dispersion of acetyl-lecithin and lecithin (8: 2).

Example 3

Preparation of quick-frozen pork chop with vitamin ring

The composition of the food is as follows:

Slices of pork 120.0 parts by weight green Peas 80.0 parts by weight Sárgarápakocka 60.0 parts by weight Cauliflower 70.0 parts by weight Fat 25.0 parts by weight 35 Margarine Delicious food seasoning 5.0 parts by weight Salt 6.0 parts by weight Paradicsonypüré 20.0 parts by weight Lecithin 0.12 parts by weight 40

The first step is to fry the meat slices.

Stir in the pre-fried fat, tomato puree and spice to make the roast meat and stew the pre-cooked meat slices until soft. Then quick-frozen vegetables (green peas, yellow-beet cubes, cauliflower) are seasoned with margarine until soft.

The two components are combined and poured into an aluminum tray. The food is then cooled to 5 ° C and sprayed with 30 wt.% Lecithin emulsion. while the lecithin content is 0.03%? will not. The coated food is then frozen quickly at -35 ° C. The shelf life of the prepared food thus prepared can be increased by 3 months compared to the traditional food. Aroma. its enjoyment remains unchanged throughout its shelf life.

When heated, with a small amount of water added, the sauce is immediately formed into a homogeneous lump-free stew.

Example 4

All were carried out as in Example 3, but using an aqueous dispersion of a 9: 1 by weight mixture of lecithin and acetyl-lecithin as coating material.

Example 5 (Comparative)

All proceed as in Example 1, but using calcium carrageenate instead of lecithin emulsion. Food is stored at -1 8 C for 6 months. The food of Example 1 is stored under the same conditions. After the shelf life, both foods are visually inspected. The carrageenan coating is cracked on the surface of the food, the coating of Example 1 is continuous, intact. By heating the dishes, we find that the liquid phase of the food of Example 1 is " smoother "

Claims (2)

Claims CLAIMS 1. A method of making quick-frozen ready-to-eat meals containing meat slices and garnishes from pre-cooked, steamed meat sauce and pre-cooked garnish, characterized by co-packing, coating and quick-freezing the components; Precooled OC, ^one surface of spraying 0.01-0.1 weight / amount of lecithin, acetillecitint. forming a coating comprising hydroxylated lecithin or a mixture thereof and rapidly freezing the coated food at -25 to -35 ° C. 2. A process according to claim 1, wherein the coating is formed from an aqueous emulsion of lecithin containing 50% w / w, an aqueous dispersion of acetyl lecithin or hydroxylated lecithin or a mixture thereof.