Quick frozen food refers to the appropriate pre-treatment of raw materials, generally rapidly freezing within the following 15 minutes to quickly pass through the temperature range of -1-5 ℃ (also known as the maximum ice crystal formation zone) within 30 minutes. After freezing, the food crystallizes, and the storage and transportation temperature of the food should also be below -18 ℃. Food is rapidly frozen in ultra-low temperature environments, with no changes in tissue and cell structure. The activity of microorganisms, enzymes, etc. is temporarily inhibited, and then sealed and vacuum packaged (to prevent dryness, fuel consumption, oxidation, etc.). Finally, it is stored for a long time in an environment below minus 18 degrees Celsius for 300-600 days.
Quick freezing technology not only preserves the flavor substances and nutritional components of food, locking in fresh and delicious drops, but also effectively inhibits microbial growth, keeping microorganisms in a dormant state, and even causing some microorganisms to die due to low temperature. Therefore, food safety can be effectively guaranteed. At the same time, long-term freezing technology suppresses the activity of biological enzymes at low temperatures. Under low temperature conditions, the ability of biological enzymes to decompose proteins and fats is effectively inhibited, which can prevent food spoilage.
The difference between quick freezing and freezing
Many consumers often confuse the two, but in fact, the two concepts are completely different.
The most crucial step in the process of food freezing is the crystallization of water molecules inside and outside the cell. The size and distribution of ice crystals within food tissues have a significant impact on the quality of food. Food freezing techniques are generally divided into three types:
Slow freezing, such as household refrigerators. Slow freezing refers to the process where the temperature at the center of the food can reach the required temperature for food preservation, such as minus 18 degrees Celsius, for several hours or even more. Slow freezing can form large ice crystals in the extracellular tissue space, which can damage the tissue structure of food and cause it to lose its resilience. Zui ultimately cannot achieve a lock, only ensuring that the food does not spoil for a certain period of time.
Medium speed freezing, such as the freezing method used by most frozen goods companies, which relies on fans to drive the flow of cold air (minus 15-18 degrees Celsius) and takes several hours to achieve. Medium speed freezing usually refers to 30 minutes to 3-5 hours, when the temperature at the center of the food reaches the temperature required for food preservation, such as minus 18 degrees Celsius. Due to the insufficient cooling rate, the medium speed freezing technology cannot quickly pass through the "ice crystal formation zone", resulting in the destruction of the microstructure of food. Once thawed, cell fluid will be lost, the original taste of the food will become lighter, physical indicators such as taste will decrease, and nutrients will also be lost. However, the physical property changes during medium speed freezing are smaller than those during slow speed freezing. So in fact, medium speed freezing cannot lock freshness and can only ensure that food does not spoil for a certain period of time.
Ultra low temperature rapid freezing, such as the liquid ammonia refrigeration technology used in Haoyang's frozen food freezer, can bring the center temperature of the food to minus 18 degrees Celsius, which is required for food freshness preservation, within a few minutes to ten minutes. In the shortest possible time, allow the temperature to quickly pass through the largest crystallization zone (ice crystal formation zone -1 ℃ to -5 ℃), rapidly decrease the temperature, and generate a large number of small crystals (with a diameter of less than 5 microns) both inside and outside the cell. This way, water molecules form evenly distributed small crystals in the tissue, which will not puncture the cell membrane (the diameter of animal cells is generally above 10 microns), ensuring the integrity of the microstructure of the food. After thawing, there is less loss of cell fluid, and the reversibility is largely guaranteed, which can maintain its fresh taste, flavor, and nutrition. Achieve the goal of long-term freshness preservation.
The preservation advantages of frozen food
In order to achieve the goal of long-term preservation of food, many people's first thought is preservatives. However, we all know that inhaling excessive amounts of preservatives in the body can lead to a series of health problems, which is also the fundamental reason why preservatives are widely criticized. And frozen food uses ultra-low temperature methods to inhibit and kill various bacteria without adding any preservatives, ensuring that the maximum amount of nutrition is retained while not harming human health, allowing food to be consumed with peace of mind for a long time!
Freshness remains unchanged& Maintain deliciousness
Ultra low temperature freezing technology can quickly and effectively lower the center temperature of seafood to -60 ℃ to achieve complete freezing. It can quickly and effectively cool down the food, solidify the moisture completely, prevent quality changes caused by fluidity, ensure the nutrition and moisture of seafood do not flow, achieve non-destructive effect, and ensure that the taste of the food is fully preserved. After thawing, the food is no different from fresh seafood, maintaining its original color, flavor, and texture.
Independent packaging& Low temperature sterilization
The US FDA requires fish (seafood) to be frozen at -35 ℃ for 15 hours or -20 ℃ for 7 days before being consumed raw. In an ultra-low temperature freezing environment, it can effectively prevent bacterial invasion. Seafood must be processed in advance and rapidly frozen during the golden period. Ultra low temperature can kill bacteria and parasites, sterilize and store in an environment of -60 ℃ to ensure the safety and quality of seafood. It is packaged separately for freshness preservation and perfect freshness locking.
Zero loss& Cold-chain transportation
For some seafood that is far away or difficult to preserve, long-distance transportation can cause significant damage and deprive them of their delicious culinary experience. However, by using a -60 ℃ ultra-low temperature freezer for full preservation, the meat can be kept fresh and nutritious.
For example, the familiar bluefin tuna met us in the form of ultra-low temperature freezing. Meanwhile, seafood frozen at ultra-low temperatures has a shelf life that is more than twice as long as live or regular frozen products, making it more conducive to storage and preservation.
Ultra low temperature cold chain can effectively ensure the safety of food procurement "one kilometer before" and delivery to the dining table "one kilometer after", ensuring that all links of fishing, processing, storage, transportation, distribution, and retail are at -60 ℃, effectively ensuring the safety and taste of food.
& nbsp; When operating a mature ultra-low temperature cold chain, the cost will only be slightly higher than ordinary cold chain, but lower than fresh transportation, and there is almost no damage, greatly enhancing the value of food and preserving the taste that food should have. So, overall, ultra-low temperature food will be enjoyed by consumers at a more affordable price, and its quality will be no different from the previously expensive and high-end fresh products.
Thawing method
(1) Natural Thawing: Thaw at room temperature for 2 hours, and the naturally thawed seafood will release its sea flavor and freshness again. The biggest feature is that it can taste the sea flavor of its origin.
(2) Mineral water thawing: Thaw the product in mineral water for 1 hour, which can thaw the product more quickly and make the meat more delicious and tender in taste. (Not suitable for tuna, soaking for too long affects taste)
(3) Thawing Plate Thawing Method: For those who frequently consume ultra-low temperature frozen products, you can purchase a household thawing plate from an online store. It is best to buy a silver ion coated one that is resistant to bacteria and sterilization. Simply tear off the packaging of the frozen product and thaw it on the thawing plate, which takes about 1 hour.
How to choose frozen food
1. Select frozen foods with freezing conditions below -18 ℃
Quick frozen noodles and rice products are required to be stored under freezing conditions below -18 ℃. If the sales store does not have a freezer or the freezing temperature of the freezer cannot reach -18 ℃, the product quality cannot be guaranteed and should not be purchased.
2. Select the frozen food closest to the production date
Try to choose foods that are closest to the production date as much as possible. The closer to the production date, the higher the freshness of the food and the less loss of nutrients.
3. Choose frozen foods with no frost or ice on the surface
If frozen food does not undergo thawing during production, transportation, and storage, there will be no water generated, so there will be no frost or even ice cubes. Frost and ice cubes are only produced during repeated freezing and thawing processes. And it can also cause varying degrees of damage to the nutrition of food, so we should first choose frozen food without frost and ice cubes.
4. Select frozen foods from major brands
A big brand also means a large manufacturer, large-scale, and relatively standardized production and operation equipment. Especially for frozen food, it also involves the cold chain transportation process, so only by achieving standardization in production and circulation can we achieve safe entry.
Quick freezing technology not only preserves the flavor substances and nutritional components of food, locking in fresh and delicious drops, but also effectively inhibits microbial growth, keeping microorganisms in a dormant state, and even causing some microorganisms to die due to low temperature. Therefore, food safety can be effectively guaranteed. At the same time, long-term freezing technology suppresses the activity of biological enzymes at low temperatures. Under low temperature conditions, the ability of biological enzymes to decompose proteins and fats is effectively inhibited, which can prevent food spoilage.
The difference between quick freezing and freezing
Many consumers often confuse the two, but in fact, the two concepts are completely different.
The most crucial step in the process of food freezing is the crystallization of water molecules inside and outside the cell. The size and distribution of ice crystals within food tissues have a significant impact on the quality of food. Food freezing techniques are generally divided into three types:
Slow freezing, such as household refrigerators. Slow freezing refers to the process where the temperature at the center of the food can reach the required temperature for food preservation, such as minus 18 degrees Celsius, for several hours or even more. Slow freezing can form large ice crystals in the extracellular tissue space, which can damage the tissue structure of food and cause it to lose its resilience. Zui ultimately cannot achieve a lock, only ensuring that the food does not spoil for a certain period of time.
Medium speed freezing, such as the freezing method used by most frozen goods companies, which relies on fans to drive the flow of cold air (minus 15-18 degrees Celsius) and takes several hours to achieve. Medium speed freezing usually refers to 30 minutes to 3-5 hours, when the temperature at the center of the food reaches the temperature required for food preservation, such as minus 18 degrees Celsius. Due to the insufficient cooling rate, the medium speed freezing technology cannot quickly pass through the "ice crystal formation zone", resulting in the destruction of the microstructure of food. Once thawed, cell fluid will be lost, the original taste of the food will become lighter, physical indicators such as taste will decrease, and nutrients will also be lost. However, the physical property changes during medium speed freezing are smaller than those during slow speed freezing. So in fact, medium speed freezing cannot lock freshness and can only ensure that food does not spoil for a certain period of time.
Ultra low temperature rapid freezing, such as the liquid ammonia refrigeration technology used in Haoyang's frozen food freezer, can bring the center temperature of the food to minus 18 degrees Celsius, which is required for food freshness preservation, within a few minutes to ten minutes. In the shortest possible time, allow the temperature to quickly pass through the largest crystallization zone (ice crystal formation zone -1 ℃ to -5 ℃), rapidly decrease the temperature, and generate a large number of small crystals (with a diameter of less than 5 microns) both inside and outside the cell. This way, water molecules form evenly distributed small crystals in the tissue, which will not puncture the cell membrane (the diameter of animal cells is generally above 10 microns), ensuring the integrity of the microstructure of the food. After thawing, there is less loss of cell fluid, and the reversibility is largely guaranteed, which can maintain its fresh taste, flavor, and nutrition. Achieve the goal of long-term freshness preservation.
The preservation advantages of frozen food
In order to achieve the goal of long-term preservation of food, many people's first thought is preservatives. However, we all know that inhaling excessive amounts of preservatives in the body can lead to a series of health problems, which is also the fundamental reason why preservatives are widely criticized. And frozen food uses ultra-low temperature methods to inhibit and kill various bacteria without adding any preservatives, ensuring that the maximum amount of nutrition is retained while not harming human health, allowing food to be consumed with peace of mind for a long time!
Freshness remains unchanged& Maintain deliciousness
Ultra low temperature freezing technology can quickly and effectively lower the center temperature of seafood to -60 ℃ to achieve complete freezing. It can quickly and effectively cool down the food, solidify the moisture completely, prevent quality changes caused by fluidity, ensure the nutrition and moisture of seafood do not flow, achieve non-destructive effect, and ensure that the taste of the food is fully preserved. After thawing, the food is no different from fresh seafood, maintaining its original color, flavor, and texture.
Independent packaging& Low temperature sterilization
The US FDA requires fish (seafood) to be frozen at -35 ℃ for 15 hours or -20 ℃ for 7 days before being consumed raw. In an ultra-low temperature freezing environment, it can effectively prevent bacterial invasion. Seafood must be processed in advance and rapidly frozen during the golden period. Ultra low temperature can kill bacteria and parasites, sterilize and store in an environment of -60 ℃ to ensure the safety and quality of seafood. It is packaged separately for freshness preservation and perfect freshness locking.
Zero loss& Cold-chain transportation
For some seafood that is far away or difficult to preserve, long-distance transportation can cause significant damage and deprive them of their delicious culinary experience. However, by using a -60 ℃ ultra-low temperature freezer for full preservation, the meat can be kept fresh and nutritious.
For example, the familiar bluefin tuna met us in the form of ultra-low temperature freezing. Meanwhile, seafood frozen at ultra-low temperatures has a shelf life that is more than twice as long as live or regular frozen products, making it more conducive to storage and preservation.
Ultra low temperature cold chain can effectively ensure the safety of food procurement "one kilometer before" and delivery to the dining table "one kilometer after", ensuring that all links of fishing, processing, storage, transportation, distribution, and retail are at -60 ℃, effectively ensuring the safety and taste of food.
& nbsp; When operating a mature ultra-low temperature cold chain, the cost will only be slightly higher than ordinary cold chain, but lower than fresh transportation, and there is almost no damage, greatly enhancing the value of food and preserving the taste that food should have. So, overall, ultra-low temperature food will be enjoyed by consumers at a more affordable price, and its quality will be no different from the previously expensive and high-end fresh products.
Thawing method
(1) Natural Thawing: Thaw at room temperature for 2 hours, and the naturally thawed seafood will release its sea flavor and freshness again. The biggest feature is that it can taste the sea flavor of its origin.
(2) Mineral water thawing: Thaw the product in mineral water for 1 hour, which can thaw the product more quickly and make the meat more delicious and tender in taste. (Not suitable for tuna, soaking for too long affects taste)
(3) Thawing Plate Thawing Method: For those who frequently consume ultra-low temperature frozen products, you can purchase a household thawing plate from an online store. It is best to buy a silver ion coated one that is resistant to bacteria and sterilization. Simply tear off the packaging of the frozen product and thaw it on the thawing plate, which takes about 1 hour.
How to choose frozen food
1. Select frozen foods with freezing conditions below -18 ℃
Quick frozen noodles and rice products are required to be stored under freezing conditions below -18 ℃. If the sales store does not have a freezer or the freezing temperature of the freezer cannot reach -18 ℃, the product quality cannot be guaranteed and should not be purchased.
2. Select the frozen food closest to the production date
Try to choose foods that are closest to the production date as much as possible. The closer to the production date, the higher the freshness of the food and the less loss of nutrients.
3. Choose frozen foods with no frost or ice on the surface
If frozen food does not undergo thawing during production, transportation, and storage, there will be no water generated, so there will be no frost or even ice cubes. Frost and ice cubes are only produced during repeated freezing and thawing processes. And it can also cause varying degrees of damage to the nutrition of food, so we should first choose frozen food without frost and ice cubes.
4. Select frozen foods from major brands
A big brand also means a large manufacturer, large-scale, and relatively standardized production and operation equipment. Especially for frozen food, it also involves the cold chain transportation process, so only by achieving standardization in production and circulation can we achieve safe entry.
