Process for quick-freezing of meat

  • US 4,654,217 A
  • Filed: 07/24/1985
  • Issued: 03/31/1987
  • Est. Priority Date: 04/24/1985
  • Status: Expired due to Term
First Claim
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1. A method of quick freezing meat comprising cooling brine prepared by adding rapeseed oil to a solution of propylene glycol, calcium chloride and water, and subsequently immersing meat in said brine.

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