With the improvement of people's income level and the acceleration of the pace of life, my country's quick-freezing industry has grown rapidly.
Quick-frozen food refers to the use of rice, noodles, miscellaneous grains, etc. as the main raw materials, with meat, vegetables, etc.
In cold weather of minus 40 degrees Celsius, the fish freezes in minutes, so it lasts longer and still tastes delicious when thawed.
Generally speaking, the quality of quick-frozen food is always higher than that of slow-frozen food.
Quick-frozen food Fast Frozen Food is the food that needs to be quick-frozen, after proper pretreatment.
After the raw material is pretreated, it directly enters the freezing system. Depending on the product usage and freezing equipment, pre-packaging or post-packaging freezing can be used.
Freezing is carried out gradually from the surface to the inner layer, when the temperature of the thermal center of the product (in a homogenized and isotropic substance.
Quick-frozen fruit can basically keep the original natural shape and flavor of the fruit; its color, aroma, taste and vitamins do not change significantly during storage.
Frozen vegetables are not just a single vegetable species, but a variety of vegetable species are often mixed.
After the implementation of ISO22000, the total number of coliform bacteria and bacteria in the products were better than those before the implementation.
