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At the metion of "Quick-Freezen", we all know what it
means. The light industry institute of the state gave it a definition,
that is, goods must be frozen into zero 18≧ in 10 minutes, but, I
don't think so.
Then, What is quick-freezen?
Foreigners think, when freezing goods, their ice peak can march
more than 5cm, which can be called quick-freezen. This idea must be
proposed in terms of the fresh degree of goods.
For example, slowly freezing produces much more ice blocks than
uni-freezing, former flesh tastes bad and not as fresh as the latter
one.
With the high development of society, the needs for quick-freezing
foods are higher than before. Then, how could we define "Quick-freezing"?
in my opinion, quick-freezing is to keep orginal fresh, quality and
tastes after freezing (for foodstuff only).
In recent years, export quantities of quick-freezing foodstuff increased,
foreign technologies brang many new criteria. For different foods,
there will be different processing technics and deepfreezing ways
according to temperature, ouput and time.
Five kinds of export quick-freezing foodstuff:
A Partition quick freezing for flesh
B Uni-freezing, section frezzing, flavor freezing, block frezzing
for seafoods
C Uni-freezing, section freezing, block frezzing and vacuum freezing
for fruits and vegetables.
D Uni-freezing for dumpling, Yuanxiao, fish, shrimp and other flour
foodstuff
F Quick freezing flesh cluster, boiling vegetables, alga, red beans
and potato
Quality, output and efficiency of a quick-freezing foodstuff company
depend on technics and equipments.
If you are planning to open a quick-freezing company or something
like thes, tell us what you want and we will offer you relative documents,
drawing, budget and technics. |
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Tel:0411-84793511 84793522 84793422
Fax:0411-84793411
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