FIELD: food industry.
SUBSTANCE: method includes bringing the vegetable pieces into short-term contact with an inert material having a temperature that is sufficiently low and for a period of time, which is long enough to provide the outer layer of vegetable pieces with a temperature that is below 0°C. Inside part of the vegetable slices has a temperature that is above 0°C. Slices of vegetables are slowly frozen until they are completely deep-frozen as a result of contact with the air medium.
EFFECT: method ensures the production of deep-frozen pieces of vegetables that after cooking contain less fat and have a crispy crust.
25 cl, 2 ex, 2 tbl
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