RU97120709A - METHOD FOR PREPARING READY FOR USE OF FOOD PORTION - Google Patents

METHOD FOR PREPARING READY FOR USE OF FOOD PORTION

Info

Publication number
RU97120709A
RU97120709A RU97120709/13A RU97120709A RU97120709A RU 97120709 A RU97120709 A RU 97120709A RU 97120709/13 A RU97120709/13 A RU 97120709/13A RU 97120709 A RU97120709 A RU 97120709A RU 97120709 A RU97120709 A RU 97120709A
Authority
RU
Russia
Prior art keywords
piece
paragraphs
frozen
fat
serving
Prior art date
Application number
RU97120709/13A
Other languages
Russian (ru)
Other versions
RU2162640C2 (en
Inventor
Пекка Виртанен
Original Assignee
Пекка Виртанен
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from FI952486A external-priority patent/FI100938B/en
Application filed by Пекка Виртанен filed Critical Пекка Виртанен
Publication of RU97120709A publication Critical patent/RU97120709A/en
Application granted granted Critical
Publication of RU2162640C2 publication Critical patent/RU2162640C2/en

Links

Claims (10)

1. Способ приготовления готовой к употреблению порции пищи, где порционный кусок замораживают до температуры по меньшей мере -15°С, а соус замораживают на поверхности порционного куска, отличающийся тем, что этот соус замораживают на порционном куске по меньшей мере двумя различными слоями так, чтобы слой не содержащей жира жидкости, замедляющий окисление, составлял верхний слой.1. A method of preparing a ready-to-eat serving of food, where the serving piece is frozen to a temperature of at least -15 ° C and the sauce is frozen on the surface of the serving piece, characterized in that this sauce is frozen on the serving piece with at least two different layers so so that the layer of fat-free liquid, slowing down the oxidation, constitutes the top layer. 2. Способ по п. 1, отличающийся тем, что эти слои напыляют на замороженный порционный кусок. 2. The method according to p. 1, characterized in that these layers are sprayed onto a frozen portion of the piece. 3. Способ по п. 1 или 2, отличающийся тем, что эти слои получают путем погружения замороженного порционного куска. 3. The method according to p. 1 or 2, characterized in that these layers are obtained by immersion of a frozen portion of the piece. 4. Способ по любому из пп. 1-3, отличающийся тем, что порционный кусок приправляют перед замораживанием. 4. The method according to any one of paragraphs. 1-3, characterized in that the portioned portion is seasoned before freezing. 5. Способ по любому из пп. 1-4, отличающийся тем, что для порционного куска используют мясо бройлера, мясо, рыбу и т.д. 5. The method according to any one of paragraphs. 1-4, characterized in that for a portion of the piece using broiler meat, meat, fish, etc. 6. Способ по любому из пп. 1-5, отличающийся тем, что в этом способе используют сырой или термически обработанный или полностью приготовленный/зажаренный порционный кусок. 6. The method according to any one of paragraphs. 1-5, characterized in that in this method use a raw or heat-treated or fully cooked / fried portioned piece. 7. Способ по любому из пп. 1-6, отличающийся тем, что в этом способе используют загущенный или незагущенный нижний слой соуса, содержащий жир/масло или жидкость. 7. The method according to any one of paragraphs. 1-6, characterized in that in this method use a thickened or non-thickened lower sauce layer containing fat / oil or liquid. 8. Способ по любому из пп. 1-7, отличающийся тем, что для замедляющей окисление жидкости, не содержащей жира, используют бульон из цыпленка, мяса, рыбы, овощей или фруктов и т.д., или воду. 8. The method according to any one of paragraphs. 1-7, characterized in that for inhibiting the oxidation of a liquid containing no fat, use a broth of chicken, meat, fish, vegetables or fruits, etc., or water. 9. Способ по любому из пп. 1-8, отличающийся тем, что к не содержащей жира жидкости, замедляющей окисление, добавляют желатин, пшеничную муку, кукурузную муку или любой эквивалентный загущающий материал. 9. The method according to any one of paragraphs. 1-8, characterized in that gelatin, wheat flour, corn flour or any equivalent thickening material is added to the fat-free liquid that inhibits oxidation. 10. Способ по любому из пп. 1-9, отличающийся тем, что замороженный порционный кусок упаковывают в пакет, порционную коробку или эквивалентную упаковку, способную выдержать как замораживание, так и нагрев. 10. The method according to any one of paragraphs. 1-9, characterized in that the frozen portion of the piece is packaged in a bag, portioned box or equivalent packaging that can withstand both freezing and heating.
RU97120709/13A 1995-05-22 1996-05-07 Method of preparing ready-to-eat batch of food RU2162640C2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI952486 1995-05-22
FI952486A FI100938B (en) 1995-05-22 1995-05-22 Process for preparing a ready-to-serve portion

Publications (2)

Publication Number Publication Date
RU97120709A true RU97120709A (en) 2000-01-10
RU2162640C2 RU2162640C2 (en) 2001-02-10

Family

ID=8543454

Family Applications (1)

Application Number Title Priority Date Filing Date
RU97120709/13A RU2162640C2 (en) 1995-05-22 1996-05-07 Method of preparing ready-to-eat batch of food

Country Status (14)

Country Link
US (1) US6063423A (en)
EP (1) EP0827378B1 (en)
JP (1) JPH11505711A (en)
CN (1) CN1070029C (en)
AT (1) ATE220506T1 (en)
AU (1) AU698046B2 (en)
CA (1) CA2221237A1 (en)
DE (1) DE69622401T2 (en)
DK (1) DK0827378T3 (en)
ES (1) ES2180765T3 (en)
FI (1) FI100938B (en)
NZ (1) NZ307216A (en)
RU (1) RU2162640C2 (en)
WO (1) WO1996037111A1 (en)

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EP0960575A1 (en) * 1998-04-27 1999-12-01 Management & Trading N.V. Method for dip-coating frozen, particulate foodstuffs
EP0954990A1 (en) * 1998-04-27 1999-11-10 Management & Trading N.V. Method for dip-coating frozen, particulate foodstuffs
US6235330B1 (en) * 1998-09-18 2001-05-22 Conagra, Inc. Process for making free-flowing, coated, frozen food
US6488973B1 (en) * 1998-10-05 2002-12-03 Food Talk, Inc. Method of making a cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce
CN1211021C (en) * 1999-07-30 2005-07-20 味之素株式会社 Frozen foods and process for producing the same
HUP0204289A3 (en) * 2000-02-23 2004-04-28 Fuchs Gmbh & Co Seasoning mixture with a high salt content
US6932996B2 (en) * 2000-09-12 2005-08-23 Cargill, Inc. Coated flaked fats
CA2789993C (en) 2003-04-11 2016-02-16 Cargill, Incorporated Pellet systems for preparing beverages
EP1701897B1 (en) * 2004-01-08 2008-11-26 Food Talk, Inc. Flexible microwave cooking pouch containing a raw frozen protein portion and method of making
US20050175742A1 (en) * 2004-02-11 2005-08-11 Mark Kornely Method and apparatus for packaging foodstuffs
CN1307908C (en) * 2004-08-27 2007-04-04 山东大学 Granular food combined with frozen coated article and its making method
FI120999B (en) * 2004-09-30 2010-06-15 Pekka Virtanen Method of making the sauce to be made and the sauce product
US20070148306A1 (en) * 2005-06-03 2007-06-28 Mattson Peter H Method of Producing and Preparing Fresh Frozen Food From Quick Frozen Vegetables and Stock
US7750274B2 (en) * 2006-02-10 2010-07-06 Amazing Food Creations, Llc Frozen food package and method of use
US20070187397A1 (en) * 2006-02-10 2007-08-16 Carre Eric A Frozen food package and method of use
US9242780B2 (en) 2006-02-10 2016-01-26 Provita Cuisine, Llc Frozen food package and method of use
EP2210497B1 (en) 2009-01-16 2013-05-22 Birds Eye IPCO Limited A frozen food product and method of preparing a frozen food product
US20100195939A1 (en) * 2009-01-26 2010-08-05 Sterling Tucker Multi-layer laminated film for making a retail-ready microwave oven cooking pouch
RU2541391C1 (en) * 2013-08-09 2015-02-10 Алексей Анатольевич ЖАРОВ Method for preparation of raw egg for consumption (versions)
NL2019087B1 (en) * 2017-06-16 2018-12-24 Ktc Beheer B V Meat snack and method of making said meat snack

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1489144A (en) * 1923-11-28 1924-04-01 Ogura Zenpel Process of refrigeration of mrat and other provisions
US2504869A (en) * 1946-03-07 1950-04-18 Harry A Noyes Frozen food improvements
GB1273099A (en) * 1970-09-15 1972-05-03 Findus Deep-frozen food product
DE2134175A1 (en) * 1971-07-09 1973-01-18 Danforel Daenischer Forellen E Deep-frozen food prepn - esp for trout in individual bags with sauces spices etc
US3808340A (en) * 1971-07-12 1974-04-30 Kal Kan Foods Meat coated product
US3868470A (en) * 1973-02-16 1975-02-25 Gen Foods Corp Seasoning individually quick frozen vegetables
EP0091497B1 (en) * 1982-04-08 1986-09-24 Frisco-Findus Ag Production of frozen fish
JPS60210944A (en) * 1984-04-05 1985-10-23 Katsumasa Hirabayashi Method for processing shrimp to be eaten raw
US5266340A (en) * 1991-07-23 1993-11-30 Campbell Soup Company Process for preparing batter-coated, chilled food products

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