| 摘要 |
PURPOSE:To provide an immersion freezing process to enable efficient freezing of a food in a short time without deteriorating the quality of the food. CONSTITUTION:A freezing object (food) is precooled and frozen by immersing in a freezing liquid having a temperature satisfying the formula t-40<=T<=t-20, especially preferably t-35<=T<=t--25, wherein T is the temperature ( deg.C) of the freezing liquid and (t) is the temperature ( deg.C) of the freezing object before freezing. The process is effective in suppressing the formation of a heat- insulating frozen layer on the surface of the freezing object to enable quick freezing of even a thick material without causing the cracking of the material. Various foods extending from a food having extremely high water content (e.g. bean curd) to a large-sized fish (e.g. tuna) can be frozen in high efficiency at a low cost without deteriorating the quality and freshness of the food. |
