1. maintain food quality : liquid nitrogen quick-freezing technology can reduce the temperature of seafood to -190°C in a very short time, quickly form fine ice crystals, avoid the formation of large ice crystals, thereby reducing the damage of cell structure, and maximize the retention of seafood's original freshness, color, taste and nutritional value
2.reduce microbial breeding : liquid nitrogen quick-freezing technology in the freezing process to kill viruses, effectively inhibit the growth of microorganisms and biochemical reaction, reduce the risk of bacterial contamination, to ensure food safety
3.extend the shelf life : Because the temperature of liquid nitrogen quick-frozen is very low, it can effectively kill most bacteria, thus greatly extending the shelf life of seafood. The shelf life of liquid nitrogen frozen seafood can be up to several years under proper storage conditions
4. reduces juice loss : liquid nitrogen quick freezing technology can reduce the water exfiltration in seafood cells, reduce the loss of juice during the thawing process, and keep the food tender and juicy
5.environmental protection production technology : liquid nitrogen is a colorless, tasteless, non-toxic transparent liquid, chemical properties are very stable, belongs to environmental protection production technology, will not cause pollution to the environment
6. simple operation, high efficiency : liquid nitrogen quick freezing equipment is simple to operate, quick freezing operation time is short, high efficiency, low operating cost. In addition, the liquid nitrogen freezer occupies a small area, is easy to clean and maintain, and reduces the operating cost of the equipment
