METHOD OF PRESERVING FOOD, AND METHOD OF PRODUCING NON-FROZEN WATER

摘要

A method of preserving food in the supercooled state, characterized in that with food received in a vessel while leaving no head space therein, the food is supercooled via a step for cooling food from a temperature higher than the freezing point to a temperature below the freezing point at a cooling rate that ranges from above −0.5 °C/h to −5.0 °C/h or below.