| 摘要 |
PURPOSE:To obtain a frozen food having uniform texture and high density, by charging a material having a specific water-content in a cylindrical pressure vessel, and freezing the material in the course of being transferred through the vessel. CONSTITUTION:A powdery raw material is kneaded with water to obtain a paste having a water-content of 50-55%. The paste is frozen slowly in a cylindrical pressure vessel while being transferred through the vessel. When about 80% of the material from the outer circumference is frozen, the material is cut to a thickness of 1-2cm, one surface of the cut piece is made to closely contact with a heat-insulating plate, and the piece is frozen completely with chilled air stream cooled at <=0 deg.C. The formation of frozen core and the keratinization of the product can be prevented. Further, the product is stored in a chamber supplied alternately with dried air streams of <=0 deg.C and >=0 deg.C to control the water- content of the obtained pasty food to 30%, and then the product is heat-treated to reduce the water-content to 5-9%. |
