THAWING METHOD

PURPOSE:To enable uniform thawing without causing excessive or insufficient thawing, minimizing the exudation of drip, suppressing the discoloration and color fading, and keeping the freshness after thawing, by carrying out the thawing under high humidity at a temperature near the freezing point. CO...

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Bibliographische Detailangaben
Hauptverfasser:	HARADA SHIYUKUYUKI, MATSUSHITA YOSHINOBU, FUKAZAWA MAYUMI, SUGIYAMA YUUKO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To enable uniform thawing without causing excessive or insufficient thawing, minimizing the exudation of drip, suppressing the discoloration and color fading, and keeping the freshness after thawing, by carrying out the thawing under high humidity at a temperature near the freezing point. CONSTITUTION:The thawing of frozen food having market value in its color, i.e. red, bright red, etc., such as fish meat, meat, etc., is carried out by keeping the temperature and the humidity in the thawing chamber at -1.0+ or -0.5 deg.C and 95+ or -1%, respectively. When the temperature of the food reaches about -1 deg.C, the thawing is terminated, and the food is stored under the same conditions.