| 摘要 |
PROBLEM TO BE SOLVED: To provide a thawing method preventing the breakage of cell membrane and the occurrence of drips in thawing a frozen food, and free from lowering a quality after thawing the frozen food.SOLUTION: Sherbet ice using saline water is used as a thawing medium for releasing heat from a frozen food so as to lower a temperature of the thawing medium to the vicinity of an icing point level of the frozen food and minimize the temperature difference, and much more fine ice is subjected to contact heat exchange with the frozen food by adjusting an ice concentration in the sherbet ice so as to increase a heat exchange speed and inhibit coarsening of intracellular ice crystals during thawing. With this, there is achieved high quality thawing which has a short thawing time and extremely less drip generation, at a temperature level where food poisoning bacterium propagation is not generated.SELECTED DRAWING: Figure 3 |
