A method for food manufacturers to freeze food items, such as poultry and beef, by exposing a food product to liquid nitrogen for a period of 6 to 10 seconds. It is often used to prepare a cooked product for further freezing. The immersion freezing reduces the temperatures on the crust of the item to slow or stop the cooking process, so the product no longer emits steam from the cooked item. It also serves to lock in some of the moisture within the product as it has cooked.
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