Process for partially dehydrating, impregnating and freezing food products

Claim 1

A PROCESS FOR THE FREEZING AND IMPREGNATION BY A PRE-SELECTED QUALITY IMPROVING IMPREGNATING SOLUTION OF A FOOD PRODUCT SELECTED FROM THE GROUP CONSISTING OF FRUITS, VEGETABLES AND MEATS COMPRISING: SUBJECTING SAID PRODUCT TO A VACUUM IN THE ORDER OF FROM ABOUT 0.15 MM. TO ABOUT 4.5 MM. OF MERCURY PRESSURE IN A VACUUM ZONE TO PARTIALLY DEHYDRATE THE FOOD PRODUCT TO NOT MORE THAN 20% MOISTURE REMOVAL, SAID PRESSURE IN AID ZONE MAINTAINING THE TEMPERATURE OFSAID FOOD PRODUCT AT BELOW ABOUT FREEZING AND PREVENTING CELL RUPTUR OF SAID PRODUCT DURING FREEZING THEREOF, RELEASING THE VACUUM IN SAID ZONE, HEATING SAID PRODUCT TO ABOUT AMBIENT TEMPERATURE, REFREEZING SAID PRODUCT BY RESUBJECTION THEREOF TO SAID VACUUM, INCREASING THE PRESSURE IN SAID ZONE TO A VALUE SLIGHTLY ABOVE THE VAPOR PRESSURE OF SAID IMPREGNATING SOLUTION AT ITS FREEZING TEMPERATURE, CONTACTING SAID PRODUCT WITH SAID QUALITY IMPROVING IMPREGNATING SOLUTION, THEREAFTER FURTHER INCREASING SAID PRESSURE IN SAID ZONE WHEREBY SAID SOLUTION PENETRATES SAID PRODUCT, AND REFREEZING SAID PRODUCT.