Freezing fresh or sea water foods esp. shellfish - by deep freezing, placing in container of liquid and further freezing

摘要

The process comprises firstly a rapid freezing to about -40 deg. C after which the prod. is placed in a receiver contg. a liquid and the whole assembly is then frozen. The process is esp. applied to shell fish. It avoids dehydration enabling, after de-freezing, the texture and taste of the original prod.