JPH09285278A - Frozen sauce and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen sauce for gratin, doria, etc., capable of saving time and energy and using an adequate amount of sauce, corresponding to cooked food by crushing frozen liquid sauce in flake-like shape and packaging the sauce in the frozen and solidified state. SOLUTION: Liquid sauce 1 such as white sauce or brawn sauce is frozen and solidified into plate-like or thin-layer-like shape by a freezer in a freezing and solidifying process 2 and the solidified frozen sauce is cut or shaved and crushed by a food cutter, a slicer, etc., and formed into small pieces in a flake- like state in a crushing process 3 and the crushed flake-like frozen sauce is packed into a bag in frozen and solidified state in a packaging process 4 to provide frozen sauce capable of saving time and energy and using a proper amount, corresponding to food for cooking.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen sauce of a liquid sauce such as white sauce or brown sauce added when cooking gratin or doria, and a method for producing the sauce.

[0002]

2. Description of the Related Art Conventionally, in order to store a liquid sauce in a frozen state, a potion-like solid product obtained by putting the liquid source in a bag having a volume of, for example, 1 liter and freezing it is known.
When this is used for cooking, it is made into hot water, thawed and melted, then transferred to a heating facility such as a predetermined pot and reprocessed.

[0003]

In such a conventional potion-shaped freezing sauce, it is necessary to completely use up in a bag unit, and refreezing after thawing is a quality reason such as deterioration of taste. It is not desirable, and it cannot be done in reality. Therefore, when it is not necessary to use the entire amount of the bag, what can be considered is a process of shaving or breaking a portion-shaped frozen sauce, which is troublesome. In addition, it is necessary to boil hot water on the stove for thawing by boiling, which requires energy and time consumption. A microwave oven can be used for this thawing, but it is known that it takes a considerably long time to thaw.

[0004]

In order to solve the above problems, an object of the present invention is to save time and energy, and to use the frozen sauce in an appropriate amount corresponding to the food to be cooked. The purpose is to provide a frozen sauce that can be used.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The refrigerating sauce according to the present invention is one in which a frozen liquid sauce is made into flakes and frozen and solidified. In this freezing sauce, it is desirable that the processed sauce material in chip form is mixed in the liquid sauce before being frozen.

The method for producing a frozen sauce according to the present invention is as follows:
The liquid source is frozen, crushed into flakes of a predetermined size, and stored in a frozen and solidified state.

[0007]

EXAMPLES Examples will be described with reference to the drawings.
FIG. 1 shows a process for producing a frozen sauce in stages. A liquid source 1 such as a white sauce or a brown sauce is solidified 2 by a refrigerator. This solidified shape is frozen in a thin layer on a plate or steel belt freezer. Next, the frozen sauce thus solidified is crushed into flakes 3. In this crushing step, the plate-like solidified material is cut or scraped by a food cutter or a slicer to be crushed into small flakes. This flaky shape has a width of 3 because it may be easily thawed at the product distribution stage or sales stage if it is excessively shredded.
The thickness is about 10 mm, the length is about 5 to 25 mm, and the thickness is about 1 to 5 mm. The thin layer can be easily mechanically crushed. The flake-shaped frozen sauce crushed in this way is packaged in a bag 4 and then completed and shipped as a product. In addition, the above-mentioned flake shape includes a plate-like small piece or a pellet-like thing. Further, as a means for making into small pieces, there is crushing as described above, but a means for extruding from a small hole to make small pieces, etc. are appropriately selected.

It is convenient in the cooking stage if the liquid sauce 1 is loaded with shredded seafood, poultry meat, and vegetables which are crown foods processed in the liquid stage.

Next, a specific example of using the flaky frozen sauce produced by the above production method for cooking will be described. In this example, a white sauce flaky frozen sauce is used.

When cooking gratin and doria 1. Take a specified amount of frozen sauce from the bag and directly fill the baking dish. In the case of doria, of course, rice is placed beforehand in the baking dish with a predetermined thickness. 2. Next, shredded seafood, which is the processed crown food,
Load meat and vegetables. If this crown material is mixed in the liquid source in advance, this step is unnecessary and convenient. 3. Top with cheese and parsley. 4. Therefore, the baking dish filled with the above ingredients is cooked in a microwave oven. 5. After that, the gutaran dish is heated by an oven and an oven toaster to make a grill.

Corn soup 1. Fill a pan with canned cream corn, milk and spices in an appropriate amount of frozen white sauce taken out of the bag. 2. Heat this pan and fine-tune the taste to suit your taste.

Cream croquette 1. Into a pan, add flour, eggs, and crown ingredients directly to an appropriate amount of frozen white sauce taken out of the bag and put. 2. This pot is heated to the desired taste, firmness, and size, and this is used as a cream croquette seed. 3.2 Potion control of the medium seed, and put clothes on the outer surface.

[0013]

The present invention is embodied in the form described above, and has the following effects. That is, it can be easily weighed as much as you want, it is not wasted, and it is ideal not only for restaurants but also for families with a small number of people. Since it is large, the heat absorption efficiency is good, so that it is possible to directly shift to cooking in a short time, and even when it is heated in a microwave oven, the microwave absorption efficiency is high due to the large surface area, so that it can be thawed in a short time.

[Brief description of drawings]

FIG. 1 is a block diagram showing a method for producing frozen soup.

[Explanation of symbols]

 1 Liquid sauce 2 Freezing and solidifying process 3 Crushing process 4 Packaging process

Claims (3)

[Claims] 1. A frozen sauce, which is obtained by breaking a frozen liquid sauce into flakes and frozen and solidified. 2. A frozen sauce, wherein the liquid sauce according to claim 1 is mixed with chip-shaped processed crown food material. 3. A step of freezing and solidifying a liquid sauce,
A method for producing a frozen sauce, which comprises a step of crushing into flakes of a predetermined size and a step of packaging in a frozen and solidified state.