Individually Quick Frozen food coated with cream
Ready to cook food particles coated with a creamy preparation
Vegetable, meat or fish chunks, cut or diced to a smaller size 10 – 50 mm
The preparation is generally an emulsion of :
- fat, dairy or vegetable cream
- texturizing agent
- herbs, spices and flavours
It is mixed, and prepared at the required temperature
How does it work?
The ingredients are cut, diced, sliced and blanched.
Coating occurs by a prepeated application of cream and cryogenic gas while mixing and tumbling
The coated particles may require a final freezing step before storage and packaging
Repereated cream and cryogenic gas injection
Completed by freezing
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.
Coating systems are completed with product feeding and discharge systems with slurry and gas injection devices
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:
Even coating of the food chunks
No agglomerated product
No broken product, nor fines
Key quality parameters
The long and complex process uses multiple parameters.
Careful dosage of the preparation to coat but avoid excess
Design and operation
The mixing and tumbling motion adjusted by the motion speed
Adusted periods of the successive actions