APPLICATION
Individually Quick Frozen food coated with cream
Ready to cook food particles coated with a creamy preparation
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
