초록 ▼

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°C. to 80°C., and the mixture is cooled and allowed to stand to gel t

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°C. to 80°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.

대표청구항 ▼

A process for preparing a frozen meal comprising: cooking meat pieces to obtain cooked meat pieces and a bouillon and then separating the cooked meat pieces from the bouillon; cooling the cooked meat pieces to a temperature so that the cooked meat pieces are at least chilled to obtain cooled meat pi

A process for preparing a frozen meal comprising: cooking meat pieces to obtain cooked meat pieces and a bouillon and then separating the cooked meat pieces from the bouillon; cooling the cooked meat pieces to a temperature so that the cooked meat pieces are at least chilled to obtain cooled meat pieces; mixing a thickening agent with a sauce at a temperature of from 60°C. to 80°C. to obtain a sauce-thickening agent mixture; cooling and allowing the sauce-thickening agent mixture to stand to gel the thickening agent to obtain a cooled gelled sauce; mixing the cooled gelled sauce with the cooled meat pieces in a mixer to obtain a meat and gelled sauce mixture; forming the meat and gelled sauce mixture into a block; freezing the block to obtain a frozen block; and packing the frozen block in a tray package together with at least one vegetable, wherein 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 cooked meat and sauce mixture spreads out.