Advantages: short freezing time, long freshness time, good food quality, hygiene and environmental protection
(1) to avoid the generation of large ice crystals between the cells.
(2) to reduce the cellular water outside the precipitation, thawing less juice loss
(3) cellular tissue inside the concentrated solute and food tissue, colloid and a variety of components in contact with each other for a significantly shorter period of time, the concentration of the hazards of the decline to a minimum
(4) will rapidly reduce the food to the microbial growth of the activity of microorganisms under the temperature, and favorably resist the growth of microorganisms and its biochemical reactions.
(5) aquatic products liquid quick-freezing preservation equipment: freezing quick-freezing (only a few minutes to ten minutes) high efficiency, low operating costs.
(6) due to the use of ultra-low temperature freezing technology, so in the product quick-freezing can be completely effective sterilization effect. Products directly into the freezer after freezing can be refrigerated, and do not need to worry about food attached to the bacterial reproduction damage to food.
(7) food in the freezing equipment to stay in a short period of time, conducive to improving the utilization of equipment and continuous production of most of the food in the temperature down to -1 ℃ when the start of freezing, between -1 ℃ ~ -5 ℃ most of the ice crystal generation, this stage is called the highest ice crystal generation stage. Liquid speed freezing can make this stage of the freezing time is greatly reduced, can be the fastest speed to exclude this part of the heat, which is important to improve the quality of frozen food.