Process for the production of controlled freezing point dried foods
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United States of America Patent
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-
Nov 26, 1985
Grant Date -
N/A
app pub date -
Aug 23, 1983
filing date -
Aug 31, 1982
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A controlled freezing-point dried food accompanied with its original freshness and having an excellent restoration ability to its original state is obtained by treating a fresh food in the presence of a freezing-point depression agent at a temperature of 0.degree. C. to a temperature in the range of the freezing-point controlled temperatures for prolonged period of hours without it being frozen thereby to make the food accompanied with cold-resistance, to maintain its original freshness and to improve its flavor and tastes and blowing chilled air of minus 5.degree. C. to 10.degree. C. with a stream rate of 0.5 m/sec. to 5 m/sec. onto the food for 5 to 600 hours.
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