一. Preserving Original Quality
- Liquid nitrogen at -180°C enables ultra-fast freezing, reducing the internal temperature of crabs to below -18°C within minutes, preventing the formation of large ice crystals inside cells.
- Effectively locks in the freshness and flavor of crab roe and crab paste, resulting in a taste after freezing that is nearly identical to freshly steamed crabs.
二， Maintaining Excellent Appearance and Increasing Market Value
1. Rapid freezing quickly sets the outer shell, minimizing leg loss or breakage during handling and transportation; slow freezing often leads to leg detachment and high defect rates when thawed.
2. The shell remains bright and does not turn white, with no weight loss due to drying. Conventional freezing leads to dehydration and weight loss over long-term storage, whereas liquid nitrogen flash freezing results in a moisture loss of ≤0.5%, significantly reducing weight reduction.
三. Inhibits bacterial growth and extends shelf life, meeting export food standards.
1. Ultra-low temperature instantly suppresses the reproduction of bacteria and parasites on the crab's surface, while low temperatures kill most microorganisms.
2. Shelf life of 12 to 18 months under normal temperature cold chain distribution.
四. Deodorizing and stabilizing meat quality. Both live and cooked crabs can be flash-frozen:
- Cooked crabs flash-frozen with liquid nitrogen: locks in the aroma of cooked crab, preventing any freezer-induced fishy odor;
- Flash freezing of live crabs: prevents protein degradation and fishy odor in crab meat.
