JPH01202243A - Preparation of frozen food - Google Patents

Abstract

PURPOSE:To enable retention of flavor or freshness of a food in an unheated state for a long period till the time of consumption, by vacuum-packaging the food in the unheated state together with a seasoning, heat-treating and pressurizing the packaged food at a prescribed temperature under a specific pressure for a prescribed time and freezing the food. CONSTITUTION:A food (e.g., beef) in an unheated state, together with a seasoning, is vacuum-packaged. The resultant packages (a) are then contained in a high-pressure vessel 1 and pressurized at 50-60 deg.C temperature under 1.0-1.5atm. for a prescribed time (e.g., 20-30min). The obtained heat-treated and pressurized packages are subsequently frozen. That is the food in the unheated state is frozen in a half-boiled state with sufficiently permeated taste. Thereby, freshness or and flavor of raw beef, etc., can be retained for a long period till the time of consumption. Furthermore, seasoning is not required in consumption at all and cooking can be lightly carried out.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing frozen foods using meat, fish and shellfish as raw materials.

(Conventional technology) Conventionally, frozen foods using meat, seafood, etc.
For example, it is known to season and cook beef and then freeze the cooked meat. Then, when the consumer uses this, it is heated in an oven or the like after thawing.

(Problem to be solved by the invention) However, since conventional frozen foods of this type freeze cooked foods, the flavor and freshness of unheated foods such as raw meat are maintained until consumption. The disadvantage is that it is impossible.

Therefore, an object of the present invention is to make it possible to maintain the flavor and freshness of unheated foods for a long period of time until consumption, and to make it possible to cook them easily.

(Means for Solving the Problems) In order to achieve the above object, the manufacturing method of the present invention consists of the following steps.

■ A packaging process in which uncooked food is vacuum packed together with seasonings.

■ Place the package in a high-pressure cooker at 50°C to 6°C for a specified period of time.
A heating and pressurizing treatment step of pressurizing i, o atm to 1.5 atm at a temperature of 0°C.

Q. The freezing process involves freezing the heated and pressurized packaged items.

(Function) When making a frozen food according to the present invention, fresh raw meat such as beef or fish is prepared as the main material, and this is vacuum packaged together with seasonings.

Next, this packaged product is placed in a high-pressure cooker and heated at 50°C for a predetermined period of time.
1. At a temperature of 60°C. Pressurize from 0 atm to 1.5 atm to bring it to a half-cooked state. Therefore, the meat is almost in a raw state, and the pressure absorbs the flavor in a short period of time.

Then, the packaged product subjected to the heating and pressure treatment is rapidly frozen and distributed on the market as a frozen food. Therefore,
When consumed by consumers, the freshness and flavor of unheated foods such as raw meat are maintained without deterioration until the time of consumption, and there is no need for any seasoning, and it can be easily heated by simply heating in an oven etc. I can cook.

(Example) First, prior to detailed description of the present invention, a high-pressure cooker used in the manufacturing method will be described with reference to the drawings.

In the figure, 1 is a high-pressure cooker with an open top, and has M2 that can be opened and closed with a hinge. This high-pressure pot 1 is placed in a combustion furnace 4 so that it can be heated by combustion in a burner 3. Further, an exhaust stack 5 is connected to the upper part of the combustion furnace 4.

A tray mounting table 7 is provided at the bottom of the high-pressure cooker 1 on which a tray 6 that can be freely accommodated in the high-pressure cooker 1 is placed.

As shown in Figure 2, a plurality of far-infrared radiating objects 8 are installed on the inner periphery of the high-pressure pot 1 and the inner periphery of the lid 2 so as to radiate far-infrared rays toward the food stored in the pot 1. As this far-infrared emitting object 8, which may be attached, a far-infrared emitting ceramic is suitable.

Further, the high-pressure cooker 1 is provided with a mechanism for supplying and discharging hot water or water, and a mechanism for adjusting the pressure inside the cooker (none of which are shown), but the details thereof are not directly related to the present invention. Since there is no such thing, its explanation will be omitted.

Next, an embodiment of the present invention using the pot constructed as described above will be described.

First, prepare fresh raw meat such as beef or seafood as the main ingredient, and cut it into a predetermined size.

Next, cut the raw meat into predetermined sizes in this way.
A large number of sealed foods a are prepared by storing the food in a bag-like container such as a retort pouch together with flavorings, seasonings, vegetables, etc., and vacuum packaging using a conventionally known vacuum packaging machine.

Then, arrange these sealed foods a on the tray 6,
The tray 6 is placed on the tray mounting table 7 in the high-pressure cooker 1, and the lid 2 is closed.

Next, lukewarm water or water is injected into the high-pressure cooker 1, and then the burner 3 is ignited to heat the high-pressure cooker 1, and the pressure inside the high-pressure cooker 1 is increased.
When the temperature inside the high-pressure cooker reaches a predetermined temperature, for example, 50°C to 60°C, and the pressure inside the high-pressure cooker reaches a state where the pressure inside the high-pressure cooker has increased by, for example, 1.0 atm to 1.5 atm above atmospheric pressure, this High-pressure treatment is carried out under temperature and pressure for, for example, 20 to 30 minutes.

In this way, since the sealed food product a is pressurized at a relatively low temperature, the taste of the contents can be fully absorbed even though the contents are only half-cooked.

When the pressure treatment is completed, it is taken out from the high-pressure cooker 1 and cooled to room temperature, and then cooled to -20℃ using a known refrigerator.
Quick freeze. The frozen food produced in this way is then distributed to the market and stored in a freezer.

When consumers purchase and consume this product, they can open it, take out the contents, and heat it in an oven, allowing them to defrost and cook at the same time. Alternatively, the food may be thawed by soaking in hot water before being heated in the oven, and then heated in the oven after thawing to be cooked.

(Effects of the Invention) As described above, in the present invention, unheated food is vacuum packaged together with seasonings, and the packaged product is kept at 50°C to 60°C for a predetermined period of time.
By pressurizing the food at 1.0 to 1.5 atm at a temperature of °C, the unheated food is frozen in a semi-cooked state and fully soaked with flavor, so raw meat can be preserved for a long period of time until consumption. It maintains its freshness and flavor, and it can be easily prepared without any seasoning when consumed.

[Brief explanation of the drawing]

The drawing is a cross-sectional view showing a schematic configuration of a high-pressure cooker used in an embodiment of the present invention. 1 is a high pressure cooker, 3 is a burner, and 6 is a tray.

Claims (1)

[Claims] A packaging process of vacuum packaging unheated food together with seasonings, and placing the packaged product in a high-pressure cooker at 50°C to 60°C for a predetermined period of time.
A method for manufacturing a frozen food comprising: a heating and pressure treatment step of pressurizing 1.0 atm to 1.5 atm at a temperature of , and a freezing step of freezing the heated and pressurized package.