1. Freezing time: Liquid nitrogen quick-freezing can rapidly reduce the core temperature of seafood to -18℃ within a few minutes to over ten minutes. Secondly, in terms of shelf life, the shelf life of ordinary frozen seafood is usually three months, which may have a certain impact on the quality of crabs. Liquid nitrogen quick-frozen seafood can ensure a shelf life of 18 months and has a negligible impact on the taste and quality of crabs.
2. In terms of taste, food that has been frozen in the freezer for a long time often loses moisture after thawing, which affects the eating taste. Liquid nitrogen quick-frozen crabs can maintain the integrity of the cells. When thawing, the water from the melted ice crystals can be quickly reabsorbed by the cells, thus maintaining the same taste, flavor and nutrition as when they were fresh.
3. Liquid nitrogen freezer performs exceptionally well in maintaining the quality of crab meat. Liquid nitrogen can not only rapidly lower the core temperature of crabs, but also effectively inhibit the action of microorganisms and enzymes by storing them in an environment below -18℃, thereby achieving the purpose of preserving fresh crabs.
4. After being sprayed with liquid nitrogen, the crab bodies become hard, with a layer of white liquid nitrogen frost particles covering the surface, and the meat appears white and fine. Even during the thawing and cooking processes, its tissue structure, color, aroma and taste can all be well preserved.
