Microwavable frozen garden salad entrees
The present invention relates to frozen entrées comprising vegetables and a dressing that when combined together deliver the consistency and flavor expected. Moreover the entrées of the present invention include a stabilizer such as a matrix of gums and starch that allow for the creation of a dressing to utilize the moisture and vapor created when microwaving frozen vegetables and other toppings.
1 . A frozen salad entrée comprising a plurality of vegetables and a flavoring base, the flavoring base including a stabilizer useful for absorbing moisture released by the vegetables as they thaw.
2 . The frozen salad entrée of claim 1 , wherein the stabilizer comprises a gum.
3 . The frozen salad entrée of claim 1 , wherein the stabilizer comprises a starch.
4 . The frozen salad entrée of claim 1 , wherein the stabilizer comprises a gum and a starch.
5 . The frozen salad entrée of claim 4 , wherein the stabilizer includes approximately 0.5% to 7.5% gums, starches or both.
6 . The frozen salad entrée of claim 1 , wherein the flavoring base includes approximately 10% to 40% dry ingredients.
7 . The frozen salad entrée of claim 1 , wherein the frozen salad entrée is microwavable.
8 . The frozen salad entrée of claim 4 , wherein the frozen salad entrée is microwavable.
9 . The frozen salad entrée of claim 4 , wherein the stabilizer includes 0.2% to 1.5% gums.
10 . The frozen salad entrée of claim 9 , wherein the gums include guar, xanthan, and alginate.
11 . The frozen salad entrée of claim 4 , wherein the stabilizer includes 1% to 3% starch.
12 . The frozen salad entrée of claim 11 , wherein the starch includes a modified food starch.
13 . A microwavable frozen salad entrée comprising a plurality of vegetables and a flavoring base, the flavoring base including a stabilizer useful for absorbing moisture released by the vegetables as they thaw, the stabilizer comprising approximately 0.5% to 7.5% gums, starches or both.
14 . A method of preparing a frozen salad entrée comprising:
providing a frozen salad entrée comprising a plurality of vegetables and a flavoring base including a stabilizer; and
heating the salad entrée to a temperature of less than approximately 125° F., wherein the stabilizer absorbs moisture released by the vegetables as they thaw.
15 . The method of claim 14 wherein the frozen salad entrée is heated by microwaving the entrée for approximately 1 to 4.5 minutes.
16 . The frozen salad entrée of claim 15 , wherein the stabilizer comprises a gum and a starch.
17 . The frozen salad entrée of claim 16 , wherein the stabilizer includes 0.2% to 1.5% gums.
18 . The frozen salad entrée of claim 17 , wherein the gums include guar, xanthan, and alginate.
19 . The frozen salad entrée of claim 16 , wherein the stabilizer includes 1% to 3% starch.
20 . The frozen salad entrée of claim 19 , wherein the starch includes a modified food starch.