1. Ultra-fast freezing, reducing cell damage

The liquid nitrogen temperature can reach ‌-190℃‌, and it can reduce the center temperature of sea cucumbers to ‌below -18℃‌ within ‌3–10 minutes‌, quickly passing through the "ice crystal formation zone" (0℃ to -5℃), forming micrometer-sized ice crystals (only 1/20 of the traditional frozen ice crystals), avoiding ice crystals from piercing the cell walls, and the cell integrity can reach ‌99.7%‌. 

 

2. Efficiently retain nutritional components 

The retention rate of amino acids such as glutamic acid for enhancing flavor is over 96%.

The oxidation degree of polyunsaturated fatty acids has decreased by 83%.

The heat-sensitive active substances like kelp saponins and polysaccharides are not easily degraded, and the nutritional loss rate after thawing is less than 2%. 

 

3. Significantly improve taste and texture

After thawing, the elasticity recovery rate of sea cucumbers reaches over 85%, and the loss of juice is reduced by 70%. Natural sweetness can be achieved without the need for high-quality broth to enhance flavor, and the texture is close to that of fresh sea cucumbers. 

 

4. Significantly reduce dry loss and freezing damage

The traditional freezing dry loss rate is ‌3%–6%‌, while liquid nitrogen rapid freezing only has a rate of ‌0.25%–0.5%‌, with almost no weight loss and maintaining the original weight and flavor. 

 

5. Extended shelf life, enhanced safety

The ultra-low temperature environment inhibits the growth of microorganisms, and the shelf life can reach ‌3 times‌ that of traditional freezing. Moreover, liquid nitrogen is an inert gas that is non-toxic and non-corrosive, and it complies with food safety standards.

 

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