Called isochoric freezing, the technique relies on storing foods in a sealed, rigid container made of hard plastic or metal that is filled with a liquid such as water, and placing it in a freezer. Conventional freezing involves exposing food to the air and freezing it solid at sub-zero temperatures, the new method does not turn food into solid ice.
that’s a very good idea. you just need a simple way to open the box without it instantly freezing. maybe a kind of latch that will only open when it’s warmed up and the pressure has returned to normal.