FIELD: food-processing industry, in particular, defrosting of fish, marine products and meat.
SUBSTANCE: method involves feeding frozen product and water into vacuumizer and reducing pressure to 9.2 mm of mercury column; heating water, with the result that water steam produced during boiling of water is condensed on product surface; providing stepped increase in residual pressure within the range of from 9.2 to 23.7 mm of mercury column, with holding being provided at each stage and steam temperature at each stage corresponding to pressure at this stage; determining holding time by equalizing temperature between product surface and steam. Heating process may be stopped when temperature within product reaches -5 C or -4.5 C.
EFFECT: reduced defrosting process time and improved quality of ready product.
2 cl
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