Category: Frozen knowledge

Preface Low-temperature rapid micro-freezing technology is a high-tech biotechnology that uses low-temperature ultra-low-temperature technology and newly invented micro-freezing fluid of natural ingredients to study the

01Introduction my country is rich in aquatic resources and has a wide variety of aquatic products. Fish, shrimp, shellfish and algae have different flavors and

1.Selection of raw materials Basic requirements for quick freezing of fruit and vegetable raw materials: (1) They must be resistant to freezing. Raw materials that

Cooling and freezing technology is a heat exchange process based on thermodynamics that uses low-temperature media to reduce the temperature of food materials. It is

1.What is cryogenic technology? Quick freezing can preserve the original color, flavor and nutritional content of food to the greatest extent, slow down the reproduction

Temperature requirements for various commodities in food cold chain logistics (1): Chilled livestock and poultry meat, chilled aquatic products, non-dairy cream cakes, side dishes, juice,

Fresh? Chilled? Frozen? Quick-frozen? Seeing these types of meat in the market Many friends foolishly confuse them In terms of nutrition, taste, shelf life, and

In today’s fast-paced life, many people tend to choose convenient frozen foods because of time constraints. However, many people are skeptical about the nutritional value

At present, in addition to traditional mechanical refrigeration methods, more efficient liquid nitrogen ultra-low temperature freezing technology has also been widely used. Pre-prepared food and

Frozen food refers to food that has been properly processed from qualified food ingredients, frozen at -30°C, and stored and circulated at -18°C or lower