The FDA Product Code defines slacking as the process of gradually raising a product's temperature, such as from -23 C (-10 F) to -4 C (25 F), to get it ready for deep-fat frying or to ensure even heating while preparing previously block-frozen food.
Food that has been frozen is kept fresh from the time it is made until it is consumed. Farmers, fisherman, and trappers have kept grains and food preserved over the winter months in unheated structures since ancient times.
The procedure entails packing the meal within a laminated pouch and vacuum-sealing the finished product. After that, boiling water is used to cook the sealed pouch. The pouches are cooked, quickly chilled in a stream of cold water, and then frozen.
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