Food pretreatment to shorten cooking time - comprises cooling to temperature related to water content so that overall structure is maintained

摘要

Pretreatment of foodstuffs to shorten cooking time comprises cooling the untreated material to a temp. related to its water content and such that, when all of it has reached the temp., the overall structure is maintained and only a slight loosening of the fine structure occurs. The foodstuff is then returned to its starting temp. Suitabl e temps. are e.g., -170 degrees C for rice and -50 degrees C for meat.