Freezing using water having a decreased pH

摘要

The invention relates to freezing foods and proposes using for this purpose a water reduced in its pH. For the pH reduction of the material to be frozen, carbon dioxide-impregnated water is proposed which is obtained by injection and very fine impregnation of CO2. The carbon dioxide-containing water acts bactericidally during thawing and bacteriostatically for the thawing phase so that the frozen foods can be kept aseptic over the entire frozen period and over the thawing phase. Preference is given to a pH between 5 and 6, depending on the sensitivity of the food to be frozen and of the frozen food.