Abalone Quick Freezer

Cold storage Quick Freezer: refers to the method in which food quickly passes through its A ice crystal formation area and is quickly frozen when the average temperature reaches -18°C. We have introduced the freezer before, and today we will mainly introduce the quick-freezer.

During the freezing process, food will undergo various changes, such as physical changes, cell tissue changes, biological and microbial changes, etc. General temperature The temperature of the quick-freezing freezer is generally -15°C to -35°C.

Quick Freezer: The storage temperature of the quick-freezing warehouse is generally -35 ~ -40°C, and the temperature of the low-temperature refrigerator for quick freezing of materials is generally -18 ~ -20°C, and the materials after quick-freezing are stored for a long time. It uses various refrigeration equipment, that is, artificial refrigeration, to keep the room at a certain low temperature. Compared with the fresh-keeping warehouse, the mechanism of the freezer is very different. Too low temperature will cause the death of food such as meat and seafood cell tissue, and the freshness will be greatly affected. Therefore, for the storage of fruits, vegetables and meat, It's not that the lower the temperature, the better.
       
                                                                                                      
 Generally, seafood products such as abalone are stored in ultra-low temperature quick-freezing refrigerators. Generally, fresh food is stored in an ultra-low temperature
environment of -60°C. Inhibiting the growth of bacteria in fresh food is of great significance, especially for seafood ingredients. Therefore, even if the black gold abalone processed in the ultra-low temperature quick-freezing freezer is across the ocean, it will shine on tables all over the world. Different temperature, pre-cooling time, etc. have a great impact on the quality of abalone.

Experimental results based on the time required for the central temperature of the abalone to reach -50°C show that the pre-cooled abalone significantly shortens the time required for rapid freezing, and the fastest cooling time increases by about 17%. Lowering the initial temperature of the abalone can effectively reduce the time required for the rapid freezing of the abalone and improve the efficiency of the rapid freezing of the abalone.

The freezing speed of quick-frozen abalone greatly affects the quality of abalone. The reason why Chinese people are more repulsed by frozen food is mainly because the frozen abalone on the market in my country has been frozen for too long and the freezing temperature is not up to the standard, resulting in fresh food. The tissue of the food is damaged, the flavor is not good, and the low-temperature storage that is not up to the standard not only causes the loss of water, but also the serious loss of many nutrients such as protein and vitamins. relation.