| 摘要 |
PURPOSE:A food is rapidly cooled down to a specific state of almost freezing, then it is refrigerated at a specific temperature around the freezing point to enable the feed which tends to deteriorate in its taste by freezing to be kept stably and moreover, to make the taste better. CONSTITUTION:Foods which tends to deteriorate in their tastes by freezing is promptly placed in a cooling chamber which has a structure excludable outer heat and the chamber is tightly sealed. Then, the primary refrigeration is effected so that the feed is rapidly cooled down to such a temperature as the food starts freezing or almost starts. Then, the secondary refrigeration is effected so that the temperature is adjusted in a range from 4 deg.C to that at which the food does not freeze almost or at all. Further, it is preferred to keep the tightly sealed refrigeration chamber in an atmosphere of reduced or substantially free oxygen. The foods which tend to deteriorate in their taste by freezing are, e.g., fresh foods such as fruits, vegetables, meat or the like, confectionery cake, dairy products or soybean milk products.
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