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Patent Searching and Data


Document Type and Number:
Japanese Patent JPH0446547
Kind Code:
B2
Abstract:
An improved method of producing frozen food including at least two steps of freezing. Food is frozen at a temperature in the neighborhood of a temperature at which the maximum crystallization of ice takes place. Then, the food is processed, and frozen again at a temperature which is not higher than -10 DEG C.

Inventors:
ISHIKUMA MINEYASU
HASUI HIROSHI
OONO TOSHUKI
Application Number:
JP2440985A
Publication Date:
July 30, 1992
Filing Date:
February 13, 1985
Export Citation:
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Assignee:
AJINOMOTO REITO SHOKUHIN KK
AJINOMOTO KK
International Classes:
A23G9/04; A23G7/02; A23G9/16; A23G9/24; A23L1/00; A23L3/36; A23L35/00; A23P1/08