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

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of frozen meat. Method for vacuum freezing of meat, characterized by that a product with thickness of 100–150 mm is frozen in a vacuum-freezing chamber, characterized in that after 95–125 minutes when the temperature on the surface of the product reaches the cryoscopic one, a vacuum pump is turned on, which reduces the pressure in chamber to 10–20 Pa at rate of 10–20 m³/h, and an ultrasound source with frequency of 50–100 kHz, which is switched off after 30–40 minutes when the temperature in the product reaches minus 20 °C, and freezing is carried out until temperature in product reaches -40...-70 °C.

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

1 cl, 1 tbl, 4 ex