JPH045417B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for mass-producing a layered frozen food, such as a food base material such as meat, fish, or surimi, on which a sauce is placed.

Conventionally, as shown in Fig. 5, the method for producing this type of layered food is to place a semi-fluid viscous substance in a continuous band-like manner using a hopper B on a frozen slab A obtained by cutting a frozen block into plate-like shapes. A manufacturing method has been developed in which the cut material is cut into regular shapes E with a blade D, frozen, and coated using a conventional method (Japanese Patent Application Laid-open No. 190348/1983). However, the conventional manufacturing method described above has the drawback that when heated, the semi-fluid viscous substance in the upper layer melts or expands, spilling over the food base pieces in the lower layer and causing the layered food to lose its shape. Ta. Therefore, in the case of items such as frozen meat and frozen processed foods that must be heat sterilized before freezing according to the Food Sanitation Law regulations, or items that must be frozen after heating due to cooking processing. It was not possible to produce foods with commercial value using the conventional manufacturing methods described above, and in the end,
In such cases, layered foods are currently manufactured manually.

The present invention was made in view of the above-mentioned circumstances, and is intended to realize the production of layered food products that involve a heating process using a mass production method using a machine.

Hereinafter, the present invention will be explained in detail based on illustrated embodiments.

First, food base materials such as meat, fish meat, and surimi are stirred and mixed, then put into a frozen bread, stood up, and quickly frozen to prepare food base material 1 frozen in the form of a block. Frozen food base material 1
is cut into slabs 2, which are further cut into portioned food base pieces 3 of fixed size (FIG. 1).

Next, the portioned food base material pieces 3 are aligned vertically on the net-shaped supply conveyor 5, and are conveyed by the filling machine 6 while maintaining accurate timing and position (second figure). As shown in FIG. 2, the filling machine 6 consists of a hopper 7 mounted on the supply conveyor 5, a piston 8, and a nozzle 10 with a shutter 9. 11 is force-fed to the nozzle 10 side by a piston 8, and a fixed-quantity semi-fluid substance 11 is extruded from the tip of the nozzle 10 as the shutter 9 is opened and closed. Using the filling machine 6 constructed in this manner, the semi-fluid substance 11 having a shape one size smaller than the upper surface of the portioned food base material piece 3 is placed in the center position so that a portion 12 that does not fit on the periphery remains. (Figure 3).

Next, the layered food 13 in which the semi-fluid substance 11 is laminated on the portioned food base piece 3 as described above is heated by means such as steaming or high-frequency heating for the purpose of sterilization or pre-cooking. Then, in the layered food product 13, the semi-fluid substance 11 in the upper layer expands and is neatly stacked over the entire upper surface of the lower layer.

Thereafter, the neatly stacked layered food 13 is cooled and coated 14 with a conventional method such as batter mix, bread crumbs, and flouring if necessary. Food products (Figure 4) are manufactured.

Example 1 A type of fried pork is prepared by placing curry sauce made of ground meat and vegetables on top of the pork.
After cleaning the pork, cut it into blocks and strips, stir the mixture, put it in a special freezing pan, stand it up, and quickly freeze it under pressure to make a frozen block of 60cm long x 40cm wide x 6cm high. Cut into portions with a band saw to a length of 7 cm.
Pork pieces measuring 4 cm in width and 8 mm in height were prepared. This is transported to a filling machine while being arranged vertically. On the other hand, a curry sauce made by carefully simmering ground meat and vegetables is prepared, and the curry sauce in a shape one size smaller than the top surface of the portioned pork piece is placed so as to leave a portion that is not covered on the periphery.
Then pass through a steamer at 80℃ for 10 minutes,
After killing harmful fungi, add butter mix or bread crumbs using the usual method, then quickly freeze and make into one piece.
I was able to get 30g of frozen fries with sauce.

Further, in the above example, the case of pork cutlet with curry was explained, but it may also be a frozen fried chicken cutlet (chicken cutlet) in which meat sauce is layered on top of chicken, and it can be manufactured by mass production method as in the above example. I was able to do it.

As described above, the present invention involves cutting frozen food base materials into fixed-quantity portions,
After arranging the pieces, the pieces are transported to a filling machine, and a semi-fluid substance having a shape one size smaller than the top surface of the portioned food base material piece is placed on top of the portioned food base piece, leaving a portion that does not fit on the periphery. After heating this,
This is a method for producing a layered frozen food characterized by coating and freezing using a conventional method. Therefore, according to the present invention, even layered frozen foods that involve heating can be manufactured continuously by machine, and furthermore, the stacked state does not lose its shape due to expansion or melting due to heating. Because we don't do that, we can provide products with high commercial value.

[Brief explanation of drawings]

Figure 1 is a perspective view illustrating the process of cutting food base material frozen into blocks into slabs and further cutting these into portioned food base pieces of regular size, and Figure 2 shows the supply conveyor and half. Fig. 3 is a vertical cross-sectional view showing how the fluid material filling machine is used, and a semi-fluid material of a shape one size smaller than the top surface of the portioned food base material is placed on top of the portioned food base material so as to leave a portion that is not placed on the periphery. A perspective view showing the placed state;
FIG. 4 is a perspective view showing a state in which the layered frozen food produced according to the present invention is cut in half, and FIG. 5 is an explanatory view showing a conventional method for producing a layered food. 1: food base material, 2: slab, 3: food base piece, 5: supply conveyor, 6: filling machine, 7: hopper, 8: piston, 9: shutter, 10: nozzle, 11: semi-fluid substance , 13: Layered food.

Claims (1)

[Claims] 1. Cut the food base material frozen in the shape of a block into quantitatively shaped portions, line them up, transport them to a filling machine, and place them on top of the portioned food base material pieces in a shape that is one size smaller than the top surface of the portions. A method for producing a layered frozen food, characterized in that a semi-fluid substance is placed on the periphery so as to leave a portion that does not touch the surrounding area, heated, coated in a conventional manner, and frozen.