| 摘要 |
A method of efficiently producing foods being free from deformations such as net meshes that would occur when soft hydrous foods are frozen, and having a minimum of cracking to be produced by ice crystal forming. A method or producing soft hydrous foods, wherein soft hydrous foods, upon freezing, are carried to a smooth-flat-surface support, if necessary, by means of a conveyor fitted with crosspieces having upwardly curved surfaces at intervals relative to the conveying surface thereof; they are frozen on the support; and, after starting freezing, they are rolled or transferred onto a different support for further freezing. |
