초록 ▼

In a method for freezing the surface of one of a food product, the product is placed on a supporting structure (1). This has previously been given such a low temperature that the product when contacting the supporting structure will not freeze on to it. The product is maintained on the supporting st

In a method for freezing the surface of one of a food product, the product is placed on a supporting structure (1). This has previously been given such a low temperature that the product when contacting the supporting structure will not freeze on to it. The product is maintained on the supporting structure for a sufficient time to cause at least its surface layer nearest the supporting structure to pass into the frozen state. An arrangement for carrying out the method comprises, in addition to the supporting structure, also means for imparting to it the low temperature, such as means (2-4) for supplying a cooling agent to the underside of the supporting structure.

대표청구항 ▼

A method for freezing a food product in two stages, comprising cooling a firm supporting structure on which to effect partial freezing and stabilization of the food product by rapidly cooling to a sufficiently low temperature so that the food product, when contacting said supporting structure, will

A method for freezing a food product in two stages, comprising cooling a firm supporting structure on which to effect partial freezing and stabilization of the food product by rapidly cooling to a sufficiently low temperature so that the food product, when contacting said supporting structure, will not freeze to it, said temperature being below -60°C., said cooling comprising applying a cooling agent to an under-surface of said supporting structure; placing the food product on said firm supporting structure which has been cooled to a temperature below -60°C. and maintaining the food product on the supporting structure for a time sufficient to effect only partial freezing thereof by causing a surface layer of said food product nearest the supporting structure to pass into the frozen state, said time being less than about 30 seconds; moving said supporting structure during said partial freezing; passing the partly frozen product from the supporting structure to a second freezer; and completing freezing of the food product in the second freezer at a temperature higher than -60°C.