| 摘要 |
To thaw a frozen foodstuff, it is placed in a container which is then evacuated. A solution is prepared from water and a foodstuff liaison agent, which is heated at ≥ 70 degrees C. The heated solution is fed into the container as micro-droplets, immediately after evacuation, so that the heated droplets penetrate into the frozen food at least partially. To thaw a frozen foodstuff, the solution is heated preferably to ≥ 80 degrees C. The evacuated container is at a pressure of ≤ 40 mbar and preferably at 20 mbar. The heated solution also contains sugar and an acidifier. The foodstuff liaison agent is pectin. The container is evacuated by a progressive reduction in the pressure, until its internal pressure remains at a constant level before the evacuation is stopped. The introduction of the micro-droplets is stopped when the pressure within the container has increased to atmospheric levels. After the micro-droplets have penetrated into the frozen food, at least partially, the container can be evacuated again for the introduction of a second solution which is rich in calcium, in micro-droplet form, when the second evacuation phase has ended. The foodstuff is washed after the application of the second solution. |
