Process for preparing a frozen meal

Details Process for preparing a frozen meal Process for preparing a frozen meal

1992-06-26

1994-05-24

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426393, 426589, 426641, A23L 1314

Patent

active

053147057

ABSTRACT:
Pieces of meat are cooked and then separated from a bouillon and cooled to at least a refrigeration temperature. A thickening agent is mixed with a sauce, which may include the bouillon as an ingredient, at a temperature of from 60.degree. C. to 80.degree. C., and the mixture is cooled and allowed to stand to gel the thickening agent to obtain a gelled sauce which is mixed with the meat pieces and formed into a block which then is frozen. The frozen block is packed in a tray package together with at least one vegetable. The thickening agent is a gelling agent which breaks down at a temperature at which the frozen block is heated for consumption so that upon heating for consumption, the meat and sauce mixture spreads out.

REFERENCES:
patent: 3079913 (1963-03-01), Nelson
patent: 3235390 (1966-02-01), Vischer
patent: 3415664 (1968-12-01), Montgomery
patent: 3681094 (1972-08-01), Rogers et al.
Ziemba, "Frozen Dinners", Food Industries, Oct. 1948, pp. 84-87, 426-393.
Abstract of Higashine JP-A-1 120 265 (1989). Patent Abstracts of Japan. vol. 13, No. 362, 1989.
Abstract of Nagai JP-A-3 061447(1991). Patent Abstracts of Japan. vol. 15, No. 211, 1991.
Abstract of Nagai JP-A-61 205 445 (1986). Patent Abstracts of Japan. vol. 11, No. 38, 1987.

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