At present, with the continuous improvement of people's living standards, the requirements for the quality of aquatic products are higher and higher. As the storage method of aquatic products, it is mainly frozen processing, but the so-called frozen aquatic products are not simply put into the cold storage and frozen storage, but processed by the ultra-low temperature freezing production process. When using general freezer to freeze food, the water in the food will expand and destroy the cell membrane when it takes a long time to freeze. Our company uses special means to freeze on the premise of protecting the cell membrane and all kinds of tissues in the food from damage. Its principle is to freeze the food rapidly. In this way, the water molecules in the food will not expand basically, will not lead to cell wall rupture, and the arrangement is even, which can inhibit the acidification and deterioration of the food, so the unfrozen food is as fresh as before.

>>Scope of application of frozen seafood production line:

It is widely used for processing seafood, tuna, fish, meat and so on. It can meet the needs of continuous production in industrial production.

>>Features of quick frozen seafood production line:

1. Make the pressure inside and outside the food cells reach a relative balance, protect the cell tissue of the frozen goods to the maximum extent, maintain the cell activity, ensure the fresh quality of the frozen goods, and retain the original nutrients to the maximum extent.

2. After thawing, nutrients will not be lost, and the original flavor, taste and nutritional value of the food will be maintained, even better than fresh food in taste.

3. Generally, conventional freezing takes more than 4 hours or even more than 10 hours, while quick freezing only takes a few minutes to more than 10 minutes.