JPH11221056A - Sauced food for being heated with microwave - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooked sauced food for being heated with microwaves, comprising a sauce such as curry, stew or spaghetti sauce compounded with a fish or shellfish and capable of being subjected as such only to a microwave heating treatment to supply the cooked sauced food to a table without thermally shrinking the fish or shellfish to deteriorate its taste. SOLUTION: This sauced food for being heated with microwaves is obtained by independently freezing a cooked sauce 3 and a raw fish or shellfish 4 and subsequently receiving the frozen cooked sauce 3 and the frozen raw fish or shellfish 4 in a direct contact state in a container 1 resisting to heating with microwave. The raw fish or shellfish 4 is preferably preliminarily covered with the thin coating film of the sauce 3. The sauced food is further obtained by cooking the sauce 3, dividing the cooked sauce into small portions having a constant volume, separately freezing the small portions, washing and sterilizing raw fishes or shellfishes 4, dividing the fishes or shellfishes into small portions having a constant amount, separately freezing the small portions, receiving the cooked and frozen sauce portions and the frozen fish or shellfish portions in containers 1, respectively, resisting to heating with microwaves, and subsequently separately packaging the containers.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sauce food comprising a sauce such as a curry, stew, spaghetti sauce or the like containing seafood. The present invention relates to a microwave heating source food that can be directly provided to a dining table only by performing a wave heating treatment.

[0002]

2. Description of the Related Art Viscous cooked products such as curries, stews, and spaghetti sauces are generally called sauce foods, and have a high viscosity when boiled with flour or vegetables such as tomatoes and potatoes. Generally, livestock meat such as beef, pork, and chicken are simultaneously boiled in these source foods, and retort-sterilized foods for microwave heating are commercially available. Retort sterilization is a method of heating and heating to 120 ° C or higher to kill bacterial spores and is a preservation method with less concern for food poisoning. However, cooking at a temperature of 120 ° C or higher generally produces a retort smell called a retort smell. There is a disadvantage that the flavor of the food is reduced. In recent years, there has been a tendency to prefer seafood-containing sauce foods containing seafood instead of meat.

[0003]

However, seafood shrinks and hardens when heated to 100 ° C. or more, and its taste is remarkably deteriorated. Can't go to market. On the other hand, there is a great demand for small-group source foods that can be eaten simply by microwave heating in each household. Therefore, there is a demand for a seafood-containing source food that can be eaten only by microwave heating and that does not impair the taste.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, and the structure is such that a viscous cooked sauce and raw seafood are independently frozen and directly contacted. Then, it is housed in a container that can withstand microwave heating, and is characterized in that raw seafood is covered with a thin layer of sauce. Furthermore, after cooking the sauce, aliquots are frozen in small portions by a predetermined amount, and the raw fish and shellfish are washed and disinfected, and then frozen by a fixed amount.The cooked frozen sauce and frozen seafood thus obtained are subjected to microwave heating. It is stored in a durable container, and is wrapped together with the container.

That is, according to the present invention, curry, stew or the like is cooked so as to have the best taste when mixed with fish and shellfish, and then frozen in small portions. The amount of the frozen raw fish and shellfish corresponding to the amount of the frozen product is stored and packaged in the same container that can withstand microwave heating. When the source food is microwave-heated together with the container, the source is thawed and becomes fluid, and the seafood is heated and buried in the source. By mixing well after heating, curry and stew that make the best use of the taste of seafood can be obtained. The seafood such as shrimp, scallop, squid, clams and the like have a noticeable decrease in taste when heated at high temperatures for a long time.However, microwave heating with a sauce just before eating reduces the heating time and heating temperature. It is possible to obtain a delicious sauce food utilizing the taste of seafood by mixing with the sauce as it is without a decrease.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The sauce in the present invention is a seasoned viscous semi-liquid, for example, a semi-fluid excluding ingredients such as meat and solid vegetables in curry rice and stew.
It is a semi-liquid that has lost its shape in the sauce mixed with spaghetti. The viscosity of the sauce is pregelatinized flour or tomato,
It is obtained by boiling vegetables such as potatoes until they lose their shape. A food in which seafood, vegetables, mushrooms, meat, etc. are mixed in the sauce is used as the source food. When boiling the sauce, boil it at normal pressure according to the usual method. When pressurized, the temperature rises to 100 ° C. or higher, and the scent of the sauce itself disappears. In addition, other than seafood, it is possible to mix ingredients such as vegetables in the sauce.

The fish and shellfish in the present invention include shrimp, squid,
Octopus, shellfish, fish meat and the like, and examples of the shellfish include scallop, clam, clams, amur shellfish and the like. In particular, shrimp, squid, octopus, and shellfish need only be cooked for a short time, and if they are heated too much, they become stiff and have a noticeable reduction in taste. is important. Raw seafood is preferably coated with a thin layer of sauce before freezing. For coating with a thin layer of sauce, 1 to 20% by weight of raw seafood, preferably 2 to 1%
Add 0% by weight sauce and mix. Frozen fish and shells tend to have altered surfaces. This is a phenomenon generally called freeze-burning, and can be prevented by mixing fish and shellfish with a small amount of sauce.

[0008] Raw seafood is seafood that has not been subjected to heat treatment, and that has not been subjected to fumigation, pickling, or other processing. Fish and shells that are simply washed with water and subjected to a certain sterilization treatment with hypochlorous acid water or free chlorine water are raw fish and shellfish, and even if covered with a thin layer of sauce, they are raw fish and shellfish. Microwave heating usually uses a commercially available microwave oven. Generally, a frequency of 2450 MHz is used.

[0009] The sauce and the raw seafood are separated and frozen independently. If both are frozen in a mixed state, the taste when eating is reduced. The sauce and the seafood may be stored individually in bags and frozen, and then stored in the container as it is, but in this case, it is necessary to open the bag and use the sauce and the raw seafood directly in use. . When the sauce and the fish and shellfish are brought into direct contact, the sauce and the fish and shellfish gradually mix from the interface even during microwave heating, and a preferable sauce food is obtained.

[0010] The sauce is divided and frozen, or the frozen sauce is cut and divided. The frozen source mass obtained in this way is charged into a container that can withstand microwave heating. In addition, the fish and shellfish are also washed and sterilized and then aliquoted into aliquots and frozen, or frozen and cut into aliquots. The subdivided frozen fish and shellfish are further placed in a container that can withstand microwave heating, and the container is packaged, whereby the source food for microwave heating of the present invention can be manufactured.

[0011]

FIG. 1 is a sectional view showing an embodiment of the present invention. Reference numeral 1 denotes a container that can withstand microwave heating, and has a collar 2 around the container. In sauce 3, curry powder, flour, etc. are fried in butter, and water is added little by little to gelatinize the starch, onion,
It is stewed with dance mushrooms and shimeji. The onion broke and did not stop its shape, but mushrooms remained in that shape. This sauce was subdivided into frozen containers and flash frozen, and charged in the container 1. Separately, small shrimp, strip-cut squid, and clams are washed in running water, sterilized with free chlorine-injected water, and then added with about 5% by weight of raw seafood and mixed. Of seafood 4. The fish and shellfish were subdivided into frozen containers and flash-frozen to obtain frozen raw fish and shellfish, taken out of the frozen container, and placed on the sauce 3 in the container 1.

The container 1 was sealed with a lid 5. The lid member 5 was a film having an easily openable layer on the inner surface, and the inner surface of the film was sealed by fusing the collar 2 of the container 1. Reference numeral 6 denotes an opening piece extending from one end of the lid member 5. Storage and distribution are performed in a frozen state, and when eating, pinching the opening piece 6 and pulling it to peel off a part, forming an outlet for water vapor generated by heating, and then the raw fish and shellfish 4 are lit, Microwave heating was performed until the entire sauce was warmed. After the heating, the contents were mixed and put on hot rice and eaten. The curry rice was no different from the taste of the restaurant.

In this embodiment, the container 1 has a shape-retaining property and does not change its shape due to microwave heating. However, it may be a simple sealed bag. In this case, the frozen content may be transferred to another container and microwave-heated, or a part of the bag may be opened and the bag may be placed on a saucer and microwave-heated. Also, microwave heating with the frozen raw fish and shellfish facing down and the frozen sauce upward is preferable because the raw fish and shellfish are sufficiently heated and are well compatible with the sauce. Since microwave heating is performed from the inside of the content, the latent heat of vaporization is deprived from the surface of the content and the surface temperature tends to decrease, and it is effective to place raw seafood inside.

[0014]

According to the present invention, it is possible to provide a well-boiled and delicious sauce food containing seafood which has been heated to such an extent that the taste is not reduced, simply by microwave heating the whole container.

[Brief description of the drawings]

FIG. 1 is a sectional view showing one embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container 2 Collar 3 Source 4 Raw seafood 5 Lid 6 Opening piece

Claims (4)

[Claims] 1. A source food for microwave heating, wherein a cooked sauce and raw seafood are independently frozen and stored in the same container. 2. The source food for microwave heating according to claim 1, wherein the cooked sauce and raw seafood are stored in direct contact. 3. The source food for microwave heating according to claim 1, wherein the raw seafood is covered with a thin layer of the sauce. 4. After cooking the sauce, aliquots are frozen in small portions by a predetermined amount, and the raw seafood is washed and disinfected, then frozen by a fixed amount, and the cooked frozen sauce and frozen seafood thus obtained are microwaved. A method for producing a microwave heating source food, wherein the food is housed in a container that can withstand heating and packed together.