In recent years, the market of aquatic products in China has developed rapidly. The characteristics of difficult transportation and preservation of aquatic products have made rapid development of quick freezing technology, which can solve these problems.
Quick freezing refers to controlling the external ambient temperature at minus 30 ℃ - minus 18 ℃, and reducing the central temperature of food to minus 18 ℃ - minus 15 ℃ within 30-40 minutes.
After quick freezing, the water in the food will form innumerable needle shaped ice crystals, which will cause less damage to the cells and tissues; When food is thawed, the water melted by ice crystal can be quickly absorbed by cells again without juice loss, which is a method to retain the original natural quality of food to the maximum extent.
Advantages of liquid nitrogen quick freezing:
1. Liquid nitrogen is colorless and tasteless, which can realize deep freezing at low temperature and partial vitrification of quick frozen food, so it can greatly improve the quality of frozen food.
2. After liquid nitrogen quick freezing, the water loss rate of the product is low, and the taste and nutritional value can be retained to the maximum extent.
3. The traditional quick freezing equipment takes about 40 minutes to complete, while the liquid nitrogen quick freezing machine takes only 20 minutes.
Guangzhou Huilin Air Separation Equipment Co., Ltd., specializing in the production of oxygen generators
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Tel:+86 13710712082
huilin@world-gas.cn
WhatsApp:+8613724819737
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