Principio de tecnología de congelación rápida de nitrógeno líquido a baja temperatura
Low-temperature liquid nitrogen quick-freezing technology is the application of [ice crystallization theory], using liquid nitrogen ultra-low temperature -196 degrees, to make the frozen items pass through the largest ice crystal formation area in a very short time, so that the pressure inside and outside the food cells is relatively balanced, and the maximum degree It is a new food preservation technology that protects the cell tissue of frozen items, maintains cell activity, Asegura la calidad fresca de los artículos congelados y conserva los nutrientes originales en la mayor medida.