APPLICATION

Individually Quick Frozen food coated with cream

Ready to cook food particles coated with a creamy preparation

Updated Oct 29, 2021 - 10 min Read

BASE

Core products

Vegetable, meat or fish chunks, cut or diced to a smaller size 10 – 50 mm

RECIPE

Ingredients

The preparation is generally an emulsion of :

  • fat, dairy or vegetable cream
  • texturizing agent
  • emulsifier
  • herbs, spices and flavours

It is mixed, and prepared at the required temperature

PROCESS

How does it work?

Upsptream
The ingredients are cut, diced, sliced and blanched.

Coating occurs by a prepeated application of cream and cryogenic gas while mixing and tumbling

Downstream
The coated particles may require a final freezing step before storage and packaging

 

1.

Ingredient preparation

2.

Repereated cream and cryogenic gas injection 

3.

Completed by freezing

PROCESS

Coating system

Batch systems allow for repeated cream slurry applications with intermediate phases of freezing to set the cream. A continuous tumbler or screw system is used when a small application allows for a single pass in the system.
Coating systems are completed with product feeding and discharge systems with slurry and gas injection devices.

PROCESS

Coating system

Coating systems are completed with product feeding and discharge systems with slurry and gas injection devices

PRODUCT EVALUATION

How do you measure your success?

Key quality features

After defreezing and cooking,  result should look as just made by a cook. To achieve this, a few features to achieve:

Homogeneity

Even coating of the food chunks

Aspect

No agglomerated product

Product integrity

No broken product, nor fines

Key quality parameters

The long and complex process uses multiple parameters.

Dosage control

Careful dosage of the preparation to coat but avoid excess

Design and operation

The mixing and tumbling motion adjusted by the motion speed

Time control

Adusted periods of the successive actions