The method of freezing and preserving food has been passed down for hundreds of years, but the freshness of the food can vary depending on the speed of freezing. From the workshop to the hands of consumers, food must be kept fresh and stored in a frozen state at each stage. During production by manufacturers, storage and transportation by distributors, display by retailers, and consumer use, all processes must be frozen. At present, there is a rapid freezing technology on the market, which ensures that fresh food cells are not damaged, juice does not flow, and has a bright color after thawing, while still maintaining its fresh quality. Using this freezing method can maintain the delicious and fresh taste of food. Now let's take you into this delicious food from -18 ℃.
Freezing and refrigeration have become an indispensable part of modern people's lives. When it comes to freezing, many freezers and household refrigerators must come to mind, followed by frozen shrimp, frozen fish, frozen chicken, frozen lamb... and then there are non fresh, poor taste, and long shelf life.
Sometimes, common sense in life is easily overturned, and when a live fish is frozen at low temperatures, it can be completely destroyed! This sounds incredible. After rapid freezing, simply take out the fish and put it in the water. After thawing, it can move again. This kind of "stunt" can only be achieved through rapid freezing. Rapid freezing not only maintains the freshness of the physical object, but also prevents germination and growth under low temperature conditions, making it a pure physical preservation method.