Liquid nitrogen quick-freezing cabinet - quick locking in seconds



Most people like to eat fish because its meat is tender and tastes delicious. In addition to its good taste, fish is also rich in nutrients. In addition to protein, fat, calcium, phosphorus, iron, and vitamin B1, it also contains abundant lecithin, which can decompose choline after metabolism and ultimately synthesize acetylcholine. Acetylcholine is a neurotransmitter that can enhance memory, thinking, and analytical abilities, making people smarter.

To ensure the freshness and nutrition of the raw materials, while still maintaining the original flavor during cooking, without affecting the taste, and without fishy smell, another process is required.

High quality raw materials must be equipped with high-quality preservation equipment to truly retain the freshness of the fish itself. Therefore, after the fish are transported back to the warehouse from the origin, the toxins and impurities in the body of the fish are purified through the cultivation environment of clean water and sea salt to improve the purity and freshness of the fish meat. After that, it is necessary to use a liquid nitrogen quick-freezer for instant freshness locking. The liquid nitrogen quick-freezer has the characteristics of high freezing efficiency, no dry consumption, complete cell preservation, and less juice loss. The liquid nitrogen quick-freezer can also be used for seafood, aquatic products, beef and mutton, poultry, and conditioning bags Fast freezing of high-end pasta and other products.

Now widely used in the food industry, combined with strong cold chain transportation reform, the raw material for fish has been upgraded from frozen fish to today's live fish.