Guide: With the rapid development of the economy, people’s living standards have taken a qualitative leap, and the quality of life is getting higher and higher. People can enjoy various delicacies at any time, even delicacies from all over the world. “Don’t forget the well digger when you drink water”, while we enjoy these delicacies, we must not ignore the cold chain storage and distribution services that have made great contributions to our ability to taste the world’s delicacies at any time. Among them, the first time to lock the freshness is undoubtedly the credit of the low-temperature quick-freezer.
Extremely fast preservation, lock the authentic freshness of ingredients
Encyclopedia tips:
The quick freezer is a professional storage tool for storing various foods that need to be frozen. Mainly in business, it is used to quickly refrigerate food to achieve the effect of keeping the nutrition of the food from being lost and the taste fresh. The refrigeration system consists of 4 basic parts, namely compressor, condenser, throttling parts and evaporator.
01. Frozen food storage conditions
For “quick-frozen food”, first of all, we should distinguish three concepts, namely quick-frozen food, frozen food and general frozen food. The “Technical Regulations for Quick-frozen Food” approved by my country in 1988 stipulates that foods whose freezing temperature is lower than -30°C are called quick-frozen foods, and foods whose freezing temperature is between -18°C and -23°C are called frozen foods. Generally speaking, the ice crystals produced during the freezing process are the main factors affecting the quality of frozen foods. Frozen foods and quick-frozen foods are pre-treated foods that quickly pass through the maximum ice crystal area of -1°C to -5°C within 30 minutes. , and then store and transport food in an environment below -18°C. Because frozen food and quick-frozen food have a lot in common, people often call it “quick-frozen food” in general.
Quick-frozen food must meet the following conditions:
1. Fresh food is pre-treated to meet food hygiene standards;
2. Use the quick freezing method to freeze;
3. Equipped with packaging and labels that meet the requirements. These requirements are exactly the difference between quick-frozen food and general frozen food.
After quick-frozen food processing, it can reduce the activity of water in the food matrix, inhibit the activity of microorganisms and many enzymes, reduce the speed of various chemical and biochemical reactions, and slow down the speed of food decay and deterioration, thus maintaining the original freshness of natural food to the greatest extent. The degree, color, flavor and nutritional content are also the characteristics of quick-frozen food.
my country has developed large-scale frozen food in recent years. The relevant regulations, standards and production equipment are not perfect, resulting in various problems in many frozen foods on the market. The quality of frozen food has a lot to do with the quality of freezing. Products with poor quality will not only affect their nutritional value, but some also have certain hygiene problems. The freezing rate is too slow, the freezing temperature is not low enough, etc. will cause different degrees of damage to food cells, resulting in the loss of nutrients. If the temperature cannot meet the requirements during production and transportation, various microorganisms in the food will grow and the shelf life will be shortened. In addition, the sanitation of freezing water and the outer packaging of products also have a great influence on the quality of products.
02. Fast refrigeration can store fresh and delicious food
In layman’s terms, quick-frozen food is to complete the freezing process in about 15 minutes at an environment of -30 to -35°C, so that the frozen food reaches -18°C. In real life, the food we often see in cold storage and refrigerators usually takes 90 minutes to freeze, which is called slow-frozen food.
The difference between quick-frozen food and slow-frozen food is that the cells of quick-frozen food are less likely to deform, and the water and juice in the food tissue will not be lost. The quick-freezing process avoids the decline in food quality caused by the long-term freezing process of slow-frozen foods.
03. Dejieli Quick Freezer
Quick-frozen food is used more and more widely in our life, so for the existing quick-freezing equipment, Dejieli has developed a low-temperature air-cooled quick-freezing cabinet to solve the problems raised in the above-mentioned background technology, and has beneficial effects Yes; it is equipped with a compressor to quickly cool down and improve work efficiency, and it is equipped with a sealing ring and an insulation layer to reduce the leakage of cold air.
After quick-frozen food processing, it can reduce the activity of water in the food matrix, inhibit the activity of microorganisms and many enzymes, reduce the speed of various chemical and biochemical reactions, and slow down the speed of food decay and deterioration, thus maintaining the original freshness of natural food to the greatest extent. The degree, color, flavor and nutritional content are also the characteristics of quick-frozen food.
Dejieli quick-freezing cabinet, instant refrigeration and freshness preservation, the core temperature of food can be frozen from 90°C to -18°C within ten minutes, ultra-low temperature second-freezing and freshness preservation, and fast freezing of ingredients. The equipment adopts the latest air-cooling technology, which can prevent frosting, 360° circulation and uniform cooling, and maintain the fresh flavor of the original food.
