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Quick-freezing production line for aquatic products

    At present, with the continuous improvement of people's living standards, the quality of aquatic products is also increasingly demanding. As a storage method of aquatic products, freezing processing is the main method, but the so-called frozen aquatic products are not simply frozen and stored in the cold storage, but processed through the production process of ultra-low temperature freezing. When frozen food in general freezer is used, the water in food will expand and destroy the cell membrane when it freezes over a long period of time. Our company uses special means to freeze under the premise of protecting the cell membrane and various tissues in food from being destroyed. Its principle is to freeze food rapidly. In this way, the water molecules in food will not expand, will not lead to cell wall rupture, and uniform arrangement, inhibit the acidification and deterioration of food, so thawed food is as fresh as before.

>>Scope of application of seafood quick-freezing production line：

    Seafood quick-freezing production line is widely used in processing seafood quick-freezing, tuna quick-freezing, fish quick-freezing, meat quick-freezing and so on. It can meet the needs of continuous production in industrial production for process cold source.

>>Characteristics of Seafood Quick-freezing Production Line：

1. Make the pressure inside and outside the food cell reach relative balance, protect the cell tissue of the frozen articles to the maximum extent, keep the cell activity, guarantee the fresh quality of the frozen articles, and retain the original nutrients to the maximum.

2. No loss of nutrients after thawing, keep the original flavor, taste and nutritional value of food, even better than fresh food in taste.

3. Conventional freezing takes more than 4 hours or even more, while quick-freezing technology only takes a few minutes to ten minutes.