Principio di tecnologia di congelamento rapido con azoto liquido a bassa 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 Attività, garantisce la nuova qualità degli articoli congelati e mantiene i nutrienti originali nella massima misura.