Processing of green vegetables to preserve food products, comprising pre-quick freezing of the products for a given time at low temperature by immersion to form ice in the periphery of the products
The obtained product slows down the exchange of material between the solution and products, and improves the transfer of heat inside the products. After the pre quick freezing stage of food product conventional freezing is done by immersion. The product is immersed is an aqueous solution of sodium chloride and/or calcium chloride and/or sugars and/or alcohols at -21[deg]C-0[deg]C for 15-120 seconds.
