NEWS CENTER

Briefly describe the characteristics of quick-frozen food

Published:

2022-11-08 10:36

Source:

General quick-frozen food should have the following five elements (characteristics): freezing should be carried out at a temperature of - 30 to - 18 ℃, and should be completed in about 20 minutes; The rapid decrease in temperature below the temperature of microbial growth activity is beneficial for inhibiting microbial activity and enzymatic biochemical reactions; After freezing, the central temperature of the food should reach below - 18 to - 15 ℃. The water in the quick-frozen food should form countless needle shaped small ice crystals with a diameter of less than 100 μ m. Avoiding the formation of large particles of ice crystals in the intercellular space; The distribution of ice crystals is similar to that of liquid water in the raw material, and there is little damage to the cellular structure; When food is thawed, the water melted by ice crystals can be quickly reabsorbed by cells without causing juice loss.
Generally speaking, quick-frozen food that meets the five elements of quick-frozen food should have the following advantages: avoiding the formation of large ice crystals between cells; It reduces the exocytosis of water within the cells and reduces the loss of juice during food thawing; During freezing storage, the harmfulness of concentrated residual water decreases; Rapidly lowering the food temperature below the temperature of microbial growth and activity is beneficial to inhibiting microbial reproduction and biochemical reactions; The short residence time of food in freezing equipment is conducive to improving equipment utilization and continuous production.

Latest News

Nutritional value contained in bamboo shoots

Bamboo shoots contain protein, amino acids, fat, sugars, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, carotene, etc

Nutritional value contained in corn

The nutritional value of corn is as follows: Firstly, corn is rich in plant cellulose, which can promote the discharge of carcinogens and toxic substances; Secondly, corn is rich in calcium, which can promote cell division, lower serum cholesterol, and prevent sedimentation on blood vessel walls, thereby achieving the effect of lowering blood pressure; Third, anti aging, because corn contains many nutrients, which can make the skin delicate and smooth, and delay aging.

Vitamins contained in bamboo shoots

Bamboo shoots are crispy, tender, and delicious. They are not only a delicacy in dishes, but also have certain medicinal and edible effects. According to the Compendium of Materia Medica (Compendium of Materia Medica) of traditional medicine, the main functions of bamboo shoots are to quench thirst, promote diuresis, replenish qi and heat, and dissipate phlegm and invigorate the stomach. From a nutritional perspective, bamboo shoots have the characteristics of low fat, low sugar, and multi fiber. Bamboo shoots are natural low-fat and low-calorie foods that are suitable for weight loss. The dietary fiber contained in bamboo shoots can increase the storage of water in the intestinal tract, promote gastrointestinal peristalsis, soften feces, and facilitate excretion. It can treat constipation and prevent bowel cancer. The dietary fiber contained in bamboo shoots also has a certain adsorption function, which can reduce the absorption rate of sugar, fat, and cholesterol in food, and has a certain auxiliary effect on the treatment of hypertension, hyperlipidemia, and hyperglycemia. The content of plant protein, vitamins, and trace elements in bamboo shoots is relatively high, helping to strengthen human immune function and improve the ability to prevent and resist diseases.