• Problems in the production process of frozen food

    Problems in the production process of frozen food

    The problems in the production process mainly exist in small businesses and hand workshops. In the true sense of quick freezing, the pretreated food is placed in a device at 30°C to 40°C, and the core temperature of the food is reduced from -1°C to -5°C through the largest ice crystal formation zone...

  • Problems in the process of storage, transportation and sales of frozen food

    Problems in the process of storage, transportation and sales of frozen food

    In the process of storage, transportation, and sales, "cold chain" operation is a necessary condition to ensure the quality of quick-frozen food. "Quick-frozen pre-packaged rice food hygiene standards" stipulate that in the storage, transportation and sales of quick-frozen food, the temperature shou...

  • The initial quality of frozen food is very important

    The initial quality of frozen food is very important

    The initial quality of foods with freezing processing conditions directly affects the quality of quick-frozen foods. For vegetables, its variety, picking period, picking method, climatic conditions, insect pests, pesticide pollution and optimal maturity are the main factors that affect the initial q...

  • Talking about the problem of frozen vegetables

    Talking about the problem of frozen vegetables

    Frozen vegetables produced in most areas of our country do not get the desired effect. They seem to be beaten by frost. Once they are thawed, they will brown, become soft and rotten, and lose their umami taste and carry peculiar smell when eaten. The reason for this change is that It is because vege...

  • Talking about the problem of frozen vegetables

    Talking about the problem of frozen vegetables

    Frozen vegetables produced in most areas of our country do not always get the desired effect. They seem to be beaten by frost. Once they are thawed, they will brown, become soft and rotten, and lose their umami taste and have peculiar smells when they are eaten. The reason for this change is that It...

  • Talking about the fast freezing of food

    Talking about the fast freezing of food

    Rapid freezing refers to a method in which the food quickly passes through the maximum ice crystal formation zone of -1 to -5 degrees Celsius, and the average temperature reaches minus 18 degrees Celsius or lower. The rapid freezing must ensure that the various physical or The chemical change can ac...