JP2003245052A - Method for producing hardly crumbling seasoned frozen pumpkin and root vegetable adaptable to microwave oven - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing the frozen vegetables of hardly crumbling seasoned and boiled pumpkins and root vegetables with soy and sugar, easily becoming eatable in a short time only by heating. <P>SOLUTION: This method for producing the frozen vegetables comprises heating with steam washed cut pumpkins and root vegetables followed by freezing the product, adding to the product a specific amount of seasoning liquid and vacuum packing the product so as to apply the seasoning liquid to ingredients (surface tension) and prevent crumbling because of the seasoning liquid existing between the ingredients. Hardly crumbling seasoned and boiled vegetables with soy and sugar can be made only by heating for a short time the re-frozen pumpkins and root vegetables. <P>COPYRIGHT: (C)2003,JPO

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of adding a specified amount of seasoning liquid to uncooked cut squash and root vegetables that have been subjected to heat treatment with steam and frozen. This is a method for producing frozen vegetables, which can be put into a container, vacuum-packaged, and frozen again, so that seasoned boiled squashes and root vegetables can be produced without being destroyed even when heated in a microwave oven when eating. Heretofore, when cooking cut vegetables, especially pumpkins, potatoes, radishes, etc., a method of chamfering to prevent boiling has been required, resulting in loss of labor and ingredients. [0003] Cooking boiled vegetables requires a great deal of labor, fuel and time, and when it is recently said that there is a shortage of vegetables in terms of nutrition, it takes a few minutes to season. You can eat boiled vegetables. In addition, it can be used for schools, hospitals, dormitories and other school lunches that are needed in large quantities. [0004] Frozen boiled vegetables are generally sold, but must be cooked over a long period of time by adding a seasoning or the like thereto and heating them with a gas stove or the like. The present invention is a frozen vegetable which is prepared by adding a specified amount of a seasoning liquid to frozen pumpkin and root vegetable, which has been heat-treated with steam, and then re-frozen after vacuum packaging. You can cook boiled vegetables. [0005] Embodiments of the present invention will be described below. First step Washed squash or root vegetables are cut into appropriate size, and each is cut at low temperature steamer of 95 ° C at central temperature.
Heat treatment to 5 ° C or more. Second step It is rapidly frozen at -18 ° C or lower to make frozen pumpkin or frozen root vegetable. Third step: To the frozen squash or root vegetable, a specified amount (40% in the case of squash) seasoning liquid is added to the content weight of the frozen squash or root vegetable. Fourth step The frozen seasoned liquid-containing frozen squash and frozen root vegetables are placed in a microwave-compatible container, vacuum-packaged, and re-frozen to obtain a final product. After the third step, arrange on a pallet and re-freeze,
It can also be cut to a specified amount, placed in a container compatible with a microwave oven, and vacuum-packaged to obtain a final product. According to the present invention, By simply heating, the seasoned squash or root vegetable can be boiled in a short time. For example, in a microwave oven (600 W), a pumpkin containing 250 g can be completed by heating for 4 minutes. 2. Manufacturing is partly performed at the factory, so it is inexpensive and mass-produced. It also reduces the amount of garbage in ordinary households. 3. In an era when it is said that ingestion of vegetables is inadequate in the current diet, the product of the present invention can easily boil vegetables in a short time. 4. In the age of the nuclear family and the declining birthrate and aging population, it is easy and quick to cook a suitable amount of vegetables. 5. It can also handle facilities that require large quantities such as boiling vegetables (school lunches, hospitals, dormitories, etc.).

Claims (1)

[Claim 1] After heat treatment with steam, a prescribed amount of a seasoning liquid is added to frozen cut squash or root vegetable, which is then vacuum-packaged and frozen again. This is a method for producing a seasoned and boiled frozen squash and a frozen root vegetable that are not destroyed in a short time by heating in a microwave oven or the like.