A container or device in a combination for thawing frozen food items in a thawing process is described. It is at least partially filled with a fixed amount of water, with the food items in a leak-proof package completely submerged within the water. A housing of the device or container has slits that serve as inlets for the water to be drawn therein. A submersible pump within the housing agitates water from the container that is drawn in through the slits. An agitator outlet of the housing or container exhausts the water agitated by the pump into the container so as to be continuously circulated over the one or more frozen food items. This is done at specified water temperature and flowrate ranges such that no food items within the leak-proof package exceed 40 F. during the thawing process.

A method for manufacturing a processed food is provided, which includes steps of (a) processing raw materials classified per characteristics into a food, (b) after the step (a), weighing aged processed food by a predetermined weight, and inner packaging the weighed processed food with a laminated transparent film in which a polypropylene film, nylon and CPR are laminated together; (c) after the step (b), sterilizing the processed food at a low temperature and at high a temperature and a high pressure, and cooling the sterilized processed food at a predetermined temperature or lower, and (d) after the step (c), performing a detection test for metallic components in the sterilized and cooled processed food and then outer packaging the same.

A method for manufacturing a processed food is provided, which includes steps of (a) processing raw materials classified per characteristics into a food, (b) after the step (a), weighing aged processed food by a predetermined weight, and inner packaging the weighed processed food with a laminated transparent film in which a polypropylene film, nylon and CPR are laminated together; (c) after the step (b), sterilizing the processed food at a low temperature and at high a temperature and a high pressure, and cooling the sterilized processed food at a predetermined temperature or lower, and (d) after the step (c), performing a detection test for metallic components in the sterilized and cooled processed food and then outer packaging the same.

A defrosting method for food, in particular meat, the food being filled into a container rotatable around a rotation axis and heated and rotated after the container is filled, heated air being supplied to the container through a supply opening for the purpose of heating the food and discharged through a discharge opening.

A defrosting method for food, in particular meat, the food being filled into a container rotatable around a rotation axis and heated and rotated after the container is filled, heated air being supplied to the container through a supply opening for the purpose of heating the food and discharged through a discharge opening.

The invention discloses a roasting method for meat based on temperature, including: cooking: cooking the pretreated raw meat to center temperature of 70-80 degree Celsius, and maintaining for 1-2 min; drying: performing drying treatment of the surface of the raw meal: after cooking treatment; roasting: roasting the dried raw meat to surface temperature of 110-120 degree Celsius and maintaining for 5-8 min. The inventive method uses the cooking center temperature and the roasting surface temperature as key control points of roast meat to facilitate on-line monitoring and automatic production, which is an economical and practical new roasting method. The roast meat prepared by the inventive method not only ensures color and flavor of traditional roasting method, but also shortens roasting time. The roasting method can be used for the industrial production of roast meat.

The invention discloses a roasting method for meat based on temperature, including: cooking: cooking the pretreated raw meat to center temperature of 70-80 degree Celsius, and maintaining for 1-2 min; drying: performing drying treatment of the surface of the raw meal: after cooking treatment; roasting: roasting the dried raw meat to surface temperature of 110-120 degree Celsius and maintaining for 5-8 min. The inventive method uses the cooking center temperature and the roasting surface temperature as key control points of roast meat to facilitate on-line monitoring and automatic production, which is an economical and practical new roasting method. The roast meat prepared by the inventive method not only ensures color and flavor of traditional roasting method, but also shortens roasting time. The roasting method can be used for the industrial production of roast meat.

An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m.sup.2 or more and 20 g/m.sup.2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate.

A device to facilitate thawing frozen food items includes a housing adapted for immersion in a container having a fixed amount of water therein along with full immersion of the one or more frozen food items to be thawed. The housing including a plurality of slits that serve as inlets for the water to be drawn into the housing, a securing structure attached to the housing for securing the device fixedly in place to a surface of the container, and a sealed, waterproof submersible pump provided in the housing, the pump adapted to agitate water from the container that is drawn in by the pump through the slits, The housing further includes an agitator outlet attached to the housing for exhausting the water agitated by the pump into the container so as to be circulated over the one or more frozen food items.

A method for thawing frozen foods by recycling the water that is used to thaw the frozen foods. Food is first placed inside of a container and then water is pumped from the bottom of the container where the water is heated and by use of a pump and natural rise of heat allowed to flow around the food. When the water reaches the top of the container, it spills over the top and is pumped back into the bottom of the container as a continuous process until the food is thawed.