FREEZING METHOD FOR BLANCHED VEGETABLES AND RICE

摘要

A method of freezing boiled rice or a blanched leafy vegetable in a freezer having an operating temperature from -25 DEG C. to -50 DEG C. characterized in that before entering the freezer, the unfrozen product is cooled and intimately mixed with from 20% to 80% by weight based on the weight of the mixture of already frozen free-flowing boiled rice or blanched leafy vegetable.