Melting tolerant sauce and seasoning particulate
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United States of America Patent
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May 29, 1990
Grant Date -
N/A
app pub date -
Aug 25, 1988
filing date -
Aug 25, 1988
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A process for preparing a melting tolerant portion controlled sauce and seasoning particulate by combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising non-solid ingredients such as cream, margarine, cheese, etc. and mixing the combination to form a sauce mixture, followed by heating the sauce mixture to temperatures effective to pasteurize the sauce mixture then depositing individual sauce particulates onto a freezer belt with a drop forming unit drops and freezing same to temperatures ranging from -5.degree. F. to -15.degree. F. following by removing the frozen discrete sauce particulates from the freezer belt for packaging with frozen melts and/or vegetables.
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