A method and apparatus is disclosed relating to food preparation in commercial kitchens and food processing plants. The disclosed extreme vacuum cooling (EVC) technology and apparatus can work in ultra low pressure conditions with adaptive pressure control to avoid potential liquid splash inside the vacuum chamber caused by un-controlled low pressure conditions. Clean air is added into the vacuum chamber to allow the chamber pressure to track a setpoint trajectory that may have ramp up periods in order to avoid liquid splash events. The apparatus enables the user to cool various kinds of foods quickly, save energy, and meet food safety regulations.

An electric field generating device includes an electrode and a voltage applying device that applies a voltage to the electrode. The electric field generating device is configured to generate an electric field in an indoor space of a container. The electric field generating device is provided with a supporting member that supports the electrode to be movable between a predetermined use position at which an electric field can be generated in the indoor space of the container and a predetermined housing position that differs from the use position, and a fixing member that fixes the electrode immovably at the use position.

An electric field generating device includes an electrode and a voltage applying device that applies a voltage to the electrode. The electric field generating device is configured to generate an electric field in an indoor space of a container. The electric field generating device is provided with a supporting member that supports the electrode to be movable between a predetermined use position at which an electric field can be generated in the indoor space of the container and a predetermined housing position that differs from the use position, and a fixing member that fixes the electrode immovably at the use position.

A food freezing apparatus according to the present invention comprises: a transport unit having multiple vertically spaced levels provided so as to continuously transport food; a cooling unit for cooling the food transported by the multiple levels of the transport unit; a pre-freezing unit for pre-freezing the food transported by the multiple levels of the transport unit after having been cooled; a freezing unit for freezing the food transported by the multiple levels of the transport unit after having been pre-frozen; and a defrosting unit connected to the freezing unit so as to remove frost that forms inside the freezing unit.

The frozen gyoza dumplings with a support, containing a plurality of frozen gyoza dumplings connected by a wing-forming frozen composition, and a support in contact with a connecting surface thereof, wherein the support has a shape permitting the frozen gyoza dumplings in a connected state to slide thereon, or is deformed so as to permit sliding, make it possible to arrange gyoza dumplings all at once on a cooking utensil such as a frying pan by sliding them on the support without touching the gyoza dumplings with a hand.

The frozen gyoza dumplings with a support, containing a plurality of frozen gyoza dumplings connected by a wing-forming frozen composition, and a support in contact with a connecting surface thereof, wherein the support has a shape permitting the frozen gyoza dumplings in a connected state to slide thereon, or is deformed so as to permit sliding, make it possible to arrange gyoza dumplings all at once on a cooking utensil such as a frying pan by sliding them on the support without touching the gyoza dumplings with a hand.

A frozen noodle product includes: a frozen noodle block, as a main food portion, obtained by freezing and hardening a cooked food; and a sauce portion obtained by freezing and hardening a sauce to be eaten together with the cooked food. The frozen noodle block has a sauce-portion arranging surface on which the sauce portion is arranged. An opening is formed in the sauce-portion arranging surface. The sauce portion is arranged on the frozen noodle block such that the lower end side, which is a part of the sauce portion, is inserted in the opening and the upper end side, which is the remaining part thereof, projects from the sauce-portion arranging surface side.

A frozen noodle product includes: a frozen noodle block, as a main food portion, obtained by freezing and hardening a cooked food; and a sauce portion obtained by freezing and hardening a sauce to be eaten together with the cooked food. The frozen noodle block has a sauce-portion arranging surface on which the sauce portion is arranged. An opening is formed in the sauce-portion arranging surface. The sauce portion is arranged on the frozen noodle block such that the lower end side, which is a part of the sauce portion, is inserted in the opening and the upper end side, which is the remaining part thereof, projects from the sauce-portion arranging surface side.

A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0° C. and about 7° C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.

A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0° C. and about 7° C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.