JPS6049750A - Method for cooking and packaging of food - Google Patents

Abstract

PURPOSE:To prevent the collapse of a food and the deterioration of the appearance of the food, by placing a liquid-permeable layer under the cooked food, and placing a liquid-absorbing layer below the permeable layer or above and below the permeable layer. CONSTITUTION:A liquid-permeable layer 3 is placed under the food 2 in a thermally sterilizable retort-sterilizatio ncontainer 1, and a liquid-absorbing layer 4 (e.g. foamed material, nonwoven cloth, etc.) capable of retaining broth, oil, seasoning liquid, etc. is placed below the permeable layer, and the whole assembly is sealed and packaged. A sealable packaging bag 6 made of a thermally sterilizable synthetic resin film can be used in the similar manner. When the contact of the cooked food with broth, seasoning liquid, etc. is allowed, the liquid-permeable layer 3 may be sandwiched with a pair of liquid-absorbing layers 4 to support the cooked food 2.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for hermetically packaging foods together with seasonings such as sauces, seasoning liquids, oils and fats, and butter.

The gist of the present invention is to prepare foods such as seafood, shrimp, meat, agricultural products, etc. that have been pretreated in a predetermined manner, such as sauces, seasoning liquids, etc.
It can be heat sterilized along with seasonings such as fats and oils and butter.1-
A method in which the food is sterilized by heating or heating and pressure, and cooking is also done at the same time. When filling cooked food,
A layer of liquid-permeable material having a mesh shape or numerous small holes with an appropriate thickness is laid to receive the lower part of the cooked food, and it is also in contact with the lower surface or both top and bottom surfaces to prevent drips, sauces, etc. from the cooked food. A liquid-absorbing material layer such as a foamable material or non-woven fabric that can hold seasonings such as seasoning liquid, oil, fat, and butter is laid down, and the seasonings are retained in the liquid-absorbing material layer through the liquid-permeable material layer. The invention consists in a method for preparing and packaging food.

Conventionally, in order to fill the above-mentioned seasoned foods into a heat sterilizable container or the same bag and seal the package using vacuum sealing, thermocompression bonding, etc., it is necessary to place the food into the container with its drippings, sauces, and other seasoning liquids. In addition, it must be placed in a bag and sealed tightly, or as shown in Figure 1 (for containers) and Figure 2 (for bags), it must be filled with food to prevent damage to the appearance and shape of the cooked food as much as possible. A liquid-absorbent material layer made of a foamed material such as expanded polyethylene, styrene, or urethane, or a non-woven material is placed so as to cover the lower surface of the cooked food a, and this liquid-absorbent material layer is Rettle 1 - Sterilization container C (Fig. 1), which can store food drippings, sauces, seasoning liquid, butter, and other seasonings generated during cooking and heat sterilize them, or d (Fig. 2) ) is filled and sealed.

However, in the case of seafood and their processed products,
Direct contact with drips, seasoning liquids, etc. for a long time is not desirable in order to maintain the flavor and quality of cooked foods, and for this reason, a layer of liquid-absorbing material such as a non-woven fabric made of a foaming material is laid down. In many cases, it is desired to separate seasonings from the cooked food as much as possible without causing excess seasonings to coexist with the cooked food, and to retain the seasonings in the liquid-absorbing material layer.

In order to meet these demands, the method of the present invention, when filling food into a container or bag, lays a liquid-permeable bamboo material layer with an appropriate thickness so as to receive the lower part of the food, and further covers the lower surface of the food. Alternatively, a layer of liquid-absorbing material such as a foaming material or non-woven fabric that can hold seasonings such as liquid seasoning, oil, or butter is laid in contact with both the upper and lower surfaces, and the seasoning is absorbed through the liquid-permeable material layer. It can be retained in the liquid material layer, and by putting it in this way, it can be used to remove drips, seasoning liquid, etc. from cooked foods, or to prevent heating or heating during boiling, retching, etc. The distribution of packaged products due to the juice released by pressure, and the appearance of the products are affected by the juice.
In order to prevent the contents from falling apart and significantly deteriorating the appearance of the cooked food, boil and rettle 1 - Remove the juices generated during heating and the seasonings added from the beginning. The seasoning is separated from the cooked food and held in the oil-absorbing material layer through the liquid-permeable material layer, and when the cooked food is used, the seasoning held in the liquid-absorbing material layer is used to improve the flavor of the food. It is made suitable for eating while maintaining good flavor and quality.

Next, the embodiment shown in the drawings will be explained. [FIG. 3 is a vertical sectional side view showing a container 1 which can be heat sterilized and filled with food 2 that has been subjected to a predetermined pretreatment and sealed. A liquid-permeable material layer 3 made of a mesh of synthetic resin such as polyethylene, polypropylene, or nylon, and a childlike knitted body of the same type is laid in contact with the lower part of the food 2, and the lower surface is further coated with sauce, oil, and fat. An oil-absorbing material layer 4 made of a foamed material such as foamed polyethylene, styrene, or urethane, or non-woven fabric that can hold seasoning liquid, etc. is laid down, and the container 1 is vacuum-sealed together with the sauce, oil, fat, and seasoning liquid. After sealing and packaging by thermocompression bonding, the product is heated at 70 to 135° C. for 5 to 50 minutes or simultaneously cooked and sterilized by heat and pressure to obtain a product.

FIG. 4 shows a food product 2, a liquid-permeable material layer 3, and a liquid-absorbing material layer 4 filled in a Relto sterilization container 1, which also has a protrusion 5 integrally formed on the lower bottom part f1. FIG. 3 is a vertical cross-sectional side view showing the liquid-permeable material layer 3 and the liquid-absorbing material layer 4, which are prevented from unnecessary movement by the projections 5.

FIG. 5 is a longitudinal sectional side view showing a case of a sealed packaging bag 6 made of a synthetic resin film that can be heat sterilized and a laminate film of polyethylene, polypropylene, nylon, etc. The material 53 and the absorbent material layer 4 were filled and sealed in the same manner as described above, and the product was sterilized by heating.

In addition, when it is permissible for the cooked food to come into direct contact with seasonings such as sauces, oils and fats, seasoning liquids, etc., place them in the container 1 or bag 6 as shown in Figures 6 and 7. A liquid-absorbing material layer 4.4 is formed not only on the lower surface of the liquid-permeable material layer 3 but also on both the upper and lower surfaces.
' can also be sent out to receive the cooked food 2.

When using this method, from cooked foods such as seafood, meat, and agricultural products packed in containers, trays, or bags to boiled, retold
The juice produced during sterilization and the seasoning liquid added from the beginning are separated from the cooked food as much as possible and retained in the liquid-absorbing material layer 11, so that the juice etc. can be used for seasoning the cooked food when it is eaten. Moreover, it is possible to prevent the food from deteriorating and deteriorating its appearance due to direct contact of excessive drips, fats, oils, and seasonings with the cooked food. For example, fill a container or bag with flounder as a fish body, and
~ When sterilized, the sap of the flounder comes out, which can cause the flounder to lose its appearance and the meat to fall apart during product distribution.
I tried drying the flounder in advance to prevent this, but it was almost ineffective.
When scallops are sterilized with butter and seasoning liquid and packaged in containers or bags, the butter adheres to the scallops during cooling and hardens, damaging the taste and appearance. This may destroy the appearance of the scallops and prevent a significant drop in product value. When using salmon, boil it and eat it together.
In this sense, it is completely different from conventional canned prepared foods.

[Brief explanation of the drawing]

FIG. 1 is a vertical side view showing an example of a conventionally known container;
FIG. 2 is a vertical side view showing a conventional example of bag filling, FIG. 3 is a vertical side view of an example of container filling by the method of the present invention, and FIG. 4 is another example of container filling by the method of the present invention. FIG. 5 is a longitudinal side view showing an example of bag filling according to the method of the present invention, FIGS. 6 and 6 are longitudinal side views showing another example of container packing according to the method of the present invention, and FIG. FIG. 2 is a longitudinal side view showing another example of bagging according to the method of the present invention. DESCRIPTION OF SYMBOLS 1... Container, 2... Food, 3... Liquid-permeable material layer, 4, 4'... Liquid-absorbing material layer, 5...
... protrusion, 6... bag. Patent applicant Toppan Printing Co., Ltd.

Claims (1)

[Scope of Claims] Foods that have been subjected to a predetermined pretreatment are filled with seasonings such as butter, oil, fat, and seasoning liquid into a tort sterilization container or bag, which can be heated and sterilized, and the container or bag is vacuum-sealed and heated. In the method of sealing and packaging by crimping, etc., and then heating or heating and pressure sterilization, covering and cooking at the same time, when filling the container or bag with the cooked food and covering it, make sure the thickness is appropriate to accommodate the lower part of the food. A foaming material capable of holding seasonings such as seasoning liquid and butter in contact with the lower surface or both upper and lower surfaces of the liquid-permeable material layer;
A method for cooking and packaging foods, which comprises: laying a layer of liquid-absorbent material such as non-woven material, and retaining seasonings in the layer of liquid-absorbing material through the liquid-permeable material layer.