| 摘要 |
A method of freezing food for later thawing and use which includes the steps of packing a food product in a container for freezing, cooling the food substantially throughout the bulk thereof to about 10 ~C and then cooling th e food substantially throughout the bulk thereof preferably from about 10 ~C t o about -10 ~C in approximately 10 minutes to less than approximately 40 minut es. |
