METHOD FOR VACUUM FREEZING OF DUMPLINGS Russian patent published in 2024 - IPC F25D13/00 A23B4/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of frozen dumplings. Method for vacuum freezing of dumplings, characterized by that a product with height of 60 mm is frozen in a vacuum-freezing chamber, wherein after 45 minutes, when the temperature on the surface of the product reaches cryoscopic minus 1.6 °C, then a vacuum pump is turned on, which reduces the pressure in the chamber from atmospheric 101 kPa to 10 Pa at rate of 15 m³/h, and an ultrasonic generator with a radiation frequency of 70 kHz, which is turned off after 25 minutes when the temperature in the product reaches minus 20 °C, and freezing is carried out until the temperature in the product is -30 °C for 20 minutes.

EFFECT: invention makes it possible to reduce duration of product freezing, to reduce deformation and destruction of internal structure of dumplings.

1 cl, 1 tbl, 4 ex