In<- Food that undergoes rapid freezing and cleaning at a temperature of 30 ℃ is called frozen food. In the future, the production, processing, transportation, and market sales of frozen foods will be strictly managed for temperature, and must be maintained below -18 ℃. The actual operation of rapidly cooling and cooling food ingredients with water, such as frozen food, can quickly freeze the water in the ingredients and produce ice crystals with finer particles. Small ice crystals are generally less likely to damage the body cells of ingredients, so they can preserve the taste of ingredients at a higher level, lock in nutrients and prevent them from leaking out. This is because frozen foods have a lower temperature during the entire production, processing, manufacturing, delivery, and sales process, which greatly limits the specificity of microbial strains and metabolic substances in ingredients (in a dormant mode). Therefore, they are relatively less likely to breed bacteria and have a cleaner environment.
Although frozen food will only be an urgent choice for many households, there is no doubt that in the long history of food ingredient evolution, frozen food is gradually improving its safety and nutritional content, while also striving to improve its taste. I firmly believe that in the near future, frozen foods will be widely recognized by a large number of people, and people will also get rid of their misconceptions about dietary combinations and truly experience their charm.
