Low temperature -196 ℃ liquid nitrogen blast freezer/flash freezer for abalone freeze
- Price
- US $40000-45000
- Model
- FLN
- MOQ
- 1 set
Item specifics
- Refrigerant
- Liquid nitrogen
- Structure
- Assembled
- Suitable for
- Factory
- Size
- Customized
- Use Nature
- Production
- Usage
- Vegetable & Fruit
- Freezer Body Material
- 304 Stainless Steel
- Specification
- CE ISO9001
- Transport Package
- Seaworthy Plywood Case
Review
Description
liquid nitrogen blast freezer Product description
The processing season for abalone is generally summer and autumn, when the abalone is fatter.
The traditional processing of abalone is mainly processed into boiled and dried products, but now it is generally freshly processed into frozen or canned products.
The protein content in abalone is extremely high, about 20% in fresh products and as high as 40% in dry products, and is rich in 8 kinds of amino acids necessary for the human body.
Because it is rich in nutrients, abalone not only has the functions of regulating menstruation and relieving pain, clearing away heat and moistening dryness, and promoting bowel movements, but also is a good anti-cancer product, which can destroy the necessary metabolites of cancer cells, thereby inhibiting the reproduction of cancer cells. How to lock the nutrition of abalone has become the key.
The nutritional needs of abalone start from the quick-freezing process of the abalone processing process.
Generally, the traditional quick-frozen abalone is sent to the quick-freezing room in a quantitatively assembled small plate.
When the temperature of the frozen product reaches -6℃~-8℃, the plate Add water to make the ice quilt, and the quick freezing time is about 12 hours.
When the central temperature reaches -15°C, it can be taken out of the quick freezing room and taken off the plate.
The current method of quick-freezing abalone is to use the first cold chain abalone quick-freezing machine, which uses liquid nitrogen refrigeration at -196°C,
and uses low-temperature freezing and quick-freezing technology to freeze the center temperature of the abalone to -18°C in a short period of time.
In this kind of rapid freezing, the water quickly forms tiny ice crystals, and the microorganisms lose the water needed for growth, which effectively inhibits or kills the reproduction and growth of microorganisms, and guarantees the original quality and taste of abalone, and plays a role The bactericidal effect keeps the nutritional quality of each abalone from being lost.
Whether it is fresh abalone or canned abalone, this quick-freezing machine equipment can be used.
