| 摘要 |
This is a method and apparatus for the quick freezing of foods products, particularly meat, in which the food product is immersed in a liquid coolant maintained below 32 DEG F. The liquid coolant, in the preferred form, is a halocarbon compound particularly dichlorodifluoromethane (refrigerant 12). The food product is pressed into a flat position by being held between two belts as it is immersed in the refrigerant for freezing. After freezing, the product floats to the top of the refrigerant and is retrieved and passed between low pressure steam or hot air jets to thaw the surface of the food parcel to prepare it for wrapping. After the food parcel is wrapped, it is again refrozen.
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