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1、Why poultry, fish, livestock and other animal food must be frozen and refrigerated?
For poultry, fish, livestock and other animal food, in storage, because the object cells are dead, itself can not control the enzyme that causes food deterioration, nor can it resist microbial invasion. Therefore, when storing animal food, it is required to store the temperature below its freezing point, so as to inhibit the propagation of microorganisms, the action of enzymes and slow down the chemical changes in the food, so that the food can maintain its quality for a longer time.
2、What is blast freezer?
3、What are the reasons for food spoilage
The spoilage of food is closely related to the condition of food itself, the type and number of bacteria, and the environment where food is located. For example, meat and meat products, fresh fish and shellfish, poultry eggs, milk, vegetables and other food produce odor and character changes, most of which are pseudomonas contamination; Acetobacter was the main cause of food fermentation, fruit spoilage and beverage sourness. The long hair and sticky hair of salted vegetables are often the result of contamination by halobacterium and halococcus. In order to curb the speed of food spoilage and keep the nutrients of food as best as possible, people usually use freezing and refrigeration for preservation.
4、What is the purpose for frozen meat
Livestock just after slaughter, the body heat has not spread out, high temperature and surface wet flesh, very suitable for microbial growth and reproduction, meat storage is very unfavorable. Meat cooling is to quickly exhaust the internal heat of the body, reduce the temperature of the deep body, and form a layer of dry film on the surface of the body, to prevent the growth and reproduction of microorganisms, and weaken the effect of enzymes, prolong the storage time of meat.
5、Optimum temperature for frozen food
What is the temperature range of food freezing -18~-1℃, frozen food (about -20℃ long shelf life) frozen food quality between -25℃ ~ -18℃ will be relatively stable. Food freezing refers to the process of freezing liquid water in food such as fish and meat into a solid state at a low temperature. This is a safe and healthy way of preservation, which can effectively inhibit the growth and reproduction of microorganisms in food, prevent food spoilage, and at the same time, it is easy to return to the original state.
