A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.

An overcooled meat fresh-preservation control method, a controller and a refrigerator are provided. The control method comprises: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing step S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food has been cooled down to a phase transformation point temperature tl during the cooling operation, and if yes, performing step S5 (105), the phase transformation point temperature tl being the temperature of a critical point at which the phase transformation of the meat food occurs; S5 (105), starting timing once the temperature has been cooled down to the phase transformation point temperature tl, and performing step S6 (106) after the timing reaches a first preset time period; and S6 (106), controlling the compartment to perform a low-temperature stable operation according to a third target temperature T.sub.3, the third target temperature T.sub.3 being a freezing point temperature of the meat food. The overcooled meat fresh-preservation control method provided by the present disclosure may prolong the fresh-preservation period as much as possible while ensuring that the meat food is not frozen.

Provided is a dry aging system using oxygen in which a separate dry-aging room is provided in a refrigerating compartment, and a mixed gas using oxygen is supplied into the dry-aging room so as to solve a blacking and browning phenomenon of a meat surface, which is led to an increase in loss rate and an increase in edible meat cost, which are disadvantages of existing dry-aging, thereby allowing the meat surface to be maintained in a bright red color through meat color fixation, minimizing the occurrence of the blacking and browning phenomenon to reduce the loss rate of the edible meat, and supplying flavorful dry-aged meat at a more reasonable price. Also, the blacking and browning phenomenon occurring on the generally dry-aged meat may be significantly reduced to produce aesthetically and tastefully very superior dry-aged meat.

A frozen sushi pack includes: a container; and a plurality of sushi pieces arranged in the container. Each of the sushi pieces includes: a shari rice base; and a neta topping. Using a water content per unit volume ranging from 55% to 65% as a reference value, the sushi pieces in the container are classified into: first sushi pieces of a first group in which the neta topping contains a water content below the reference value; and second sushi pieces of a second group in which the neta topping contains a water content equal to the reference value or above.

An apparatus for chilling protein products consists of a container including a processing chamber therein for receiving protein products in the processing chamber; and a processing atmosphere in the processing chamber, the processing atmosphere including a transport vacuum and a chilling substance for application to the protein products. A method for chilling protein products is also provided which consists of receiving protein products in a processing chamber of a container; and providing a vacuum and a chilling substance to the processing chamber for providing a processing atmosphere to chill the protein products therein.

A method of freezing and preserving a frozen object includes: controlling a temperature in a container to keep the temperature at a predetermined freezing temperature and applying an AC voltage to the frozen object such that a weak current (1 A or more and 1,000 mA or less) flows through the frozen object in the container; and while applying the AC voltage to the frozen object in the container, freezing and preserving the frozen object at a predetermined freezing temperature for a predetermined preserved period or more.

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 frozen product of minced fish meat frozen into granules includes: 90 wt % or more of meat granules having a substantially columnar shape with a 3 mm to 7 mm diameter; and 10 wt % or less of meat granules with a short diameter of 2 mm or less. A method of producing the minced fish meat frozen into granules includes: raising the temperature of fish meat which has been frozen at 20 C. or less to a temperature of from 10 C. to 5 C.; mincing the fish meat while maintaining the temperature of the fish meat at 10 C. to 5 C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less; lowering the temperature of minced fish meat to 20 C. or less; and crushing the minced fish meat frozen at 20 C. or less into granules.

An active/passive freezer system includes the capability to both actively cool a payload bay and passively maintain close to that temperature for extended periods of time; a freezer unit with a payload bay that can rapidly reduce its internal temperature; a thermal battery; a heat exchanger where liquid Nitrogen flows through; insulation that significantly reduces heat gain from external sources; and the capability to have separate units for cooling the payload bay and maintaining the temperature within the payload bay.

The present invention relates to a method of providing a processed marine product for refrigeration storage, the method being characterized by directly storing a refrigerated processed marine product in a container made of a plastic material having a transparency to allow the amount of the refrigerated processed marine product stored therein to be visually recognized from the outside, without packaging the product in a plastic bag or the like, and supplying the product to a consumer.