KR930001251B1 - Process for making curry sauce - Google Patents

Abstract

A process for preparing curry sauce packed on a tray comprises: (a) cutting beef, carrot, onion and potato, and roasting with soybean oil; (b) re-roasting the roasted materials with curry powder; (c) placing it in the tray (PP-EVOH-FPP); (d) replacing the O2 gas of the tray with N2 gas or CO2 gas; (e) sterilizing it under 1.0-2.5 kg/cm2 at 120 deg.C for 40-50 min. and cooling to obtain the final product. The obtd. curry sauce packed on a tray for microwave oven can be preserved for a long time.

Description

Manufacturing method of tray-packed curry sauce for microwave oven

The present invention relates to a method for preparing curry sauce that can be stored at room temperature for a long time and can be easily eaten by heating in a microwave oven.

Recently, various processed or cooked instant foods have been put to practical use so that they can be easily eaten at any place, and curry sauce contained in a retort pouch is commercially available.

However, the pouch product has to be heated to boil water, which is cumbersome and time-consuming, and the aluminum foil is coated on the packaging.

Accordingly, an object of the present invention is to put in a container that can be used in a microwave oven and sterilize the contents to the core without being denatured by the thermal effect of microwaves, so that the food can be easily eaten with long-term storage.

Hereinafter, the present invention will be described in detail.

First, cut the beef into 4 pieces.

Vegetables such as carrots, onions, potatoes, etc. are removed and cut into 4㎣ sizes like beef.

Put the oil in the pan and fry the beef. Add the curry powder and stir to add water, sugar, seasoning and starch.

The cooked curry sauce is placed in a container formed by laminating PR, EVOH, and EPP, and in order to increase the rancidity and shelf life of the food oil, the oxygen inside the container is replaced with nitrogen or carbon dioxide gas according to a known method, and then at 120 ° C. Heat sterilize for about 40-50 minutes at 1.0-2.5 kg / cm 2 pressure and cool.

These foods are suitable for heat sterilization by microwave irradiation in microwave ovens, and foods can be eaten within a short time without any quality change and long-term storage is possible.

Example 1

The following materials were prepared in the contents cooking process before being put into the container.

Beef 8g seasoning 0.6g per 0.6g

Curry powder 5.7 g potato 11.5 g salt 0.8 g

Onion 23g Soybean Oil 3.2g Sugar 0.6g

Cut 8g beef into 4mm size and cut and cut vegetables of 18g carrots, 23g onions and 11.5g potatoes into 4mm size.

Put 3.2g of soybean oil in a pan and fry the heated beef. Add 5.7g of curry powder, boil 0.6g of sugar and 0.6g of seasoning, mix, heat and mix.

The cooked curry sauce was placed in a container molded in a major form with a laminate sheet having long-term storage property, sealed, and sterilized to examine whether the container was deformed.

At this time, the preservation test was carried out at 37 ℃ constant temperature test results, as shown in Table 1 (5), (6) when CPP 0.070μ, EVOH 0.015μ, FPP 1.125μ did not change the container.

TABLE 1

* (4), (5), and (6) have an inorganic content in FPP

* Deformation 0 is not deformed, △ is slightly deformed, X is deformed

Example 2

The product contained in the containers of Examples 1 (5) and (6), which had no abnormality in the deformation test, was stored at 37 ° C. for six months for the taste, color, and discoloration of the product.

As a result, the material of CPP 0.070 + EVOH 0.015 + FPP 1.125 can be stored at room temperature for more than 6 months, and the mineral content of FPP is related to container deformation but not to preservation.

TABLE 2

Claims (2)

Roast beef, carrots, onions and potatoes cut to a certain size, stir-fry with soybean oil, add curry powder, and place the roasted curry sauce in a container laminated with PP, EVOH, and FPP. A method of manufacturing tray-packed curry sauce for microwave ovens, which is sterilized by heating in a microwave oven for 40-50 minutes at 1.0-2.5㎏ / ㎠ pressure at 120 ° C. and replaced with carbon dioxide gas for long-term preservation and easy eating. The method of manufacturing a tray-packaged curry sauce for a microwave oven according to claim 1, wherein the laminated packaging paper has a thickness of CPP 1.070 µ, EVOH 0.015 µ, and FPP 1.125 µ.