Seafood need quick-freezing in cold room for seafood, liquid nitrogen quick-freezing can lock water, keep freshness and keep longer.
The reasons are all kinds of fish, shrimps, shellfish and other protein content in the sea are high and nutritious, but when these highly nutritious foods are in the state of normal temperature (20 ℃), under the action of microorganisms and enzymes, their nutrition, color, and flavor will change rapidly, resulting in the decline of food quality, taste deterioration, loss of nutrients and even corruption.
The quality of marine products can be ensured by "liquid nitrogen quick freezing technology" on fishing boats at sea because fishing boats often need a long time to go to sea. Liquid nitrogen quick freezing products can be preserved for more than 12 months under the condition of - 18 ℃ ~ - 23 ℃ constant temperature storage, and also can maintain the first-class freshness standard. This enables off-season sales to be realized. Using liquid nitrogen quick freezing technology, the freezing process is completed in 3 to 12 minutes, and the cell wall of the product will not break, and the phenomenon of nutrient loss will not occur. In addition to maintaining the quality and taste of food, there are many advantages that the traditional mechanical freezing equipment can't match.