The method of freezing and storing food has been passed down for hundreds of years, but the freshness of food varies depending on the degree of freezing. From the workshop to the hands of consumers, food must be kept fresh and stored in a frozen state at every stage. Manufacturers, distributors, retailers, and consumers must freeze during the production, storage, and transportation processes. At present, there is a rapid freezing technology on the market that allows fresh food to remain fresh without damaging cells, without flowing juice, and with a bright color after thawing. Using this freezing method can maintain the delicious and fresh taste of food. 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 refrigerators and freezers at home must come to mind, followed by frozen shrimp, frozen fish, frozen chicken, frozen lamb... Then there is the lack of freshness, poor taste, and long shelf life.

Sometimes, common sense in life can be easily overturned by freezing a live fish at low temperatures, and it can be completely frozen! This sounds unbelievable. After rapid freezing, as long as the fish is taken out and placed in water, it can move again after thawing. This' skill 'can only be achieved through rapid freezing. Rapid freezing not only maintains the freshness of the physical object, but also allows it to quickly remain in low temperature conditions, preventing germination and growth reproduction. It is a purely physical preservation method.