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【 Abstract 】 :
From the popular concept, quick-frozen food refers to the strong cold environment, in 15 minutes or so to complete the freezing process, so that it in the minus 18℃ or lower temperature under the condition of storage transport, long-term preservation of food.It usually includes aquatic products (shrimp, frozen fish, shrimp, etc.), fresh meat (pork, chicken, etc.), hot pot (fish dumplings, fish balls, meatballs, etc.), staple food (tangyuan, boiled dumplings, steamed stuffed buns), deep-fried noodles (chicken nuggets, cola cakes, squid steak), and vegetarian dishes (peas, carrots).When it comes to frozen food, people are always worried about its freshness and lack of nutrition.In fact, from the nutritional point of view, "quick-freezing" can be the greatest
From the popular concept, quick-frozen food refers to the strong cold environment, in 15 minutes or so to complete the freezing process, so that it in the minus 18℃ or lower temperature under the condition of storage transport, long-term preservation of food.It usually includes aquatic products (shrimp, frozen fish, shrimp, etc.), fresh meat (pork, chicken, etc.), hot pot (fish dumplings, fish balls, meatballs, etc.), staple food (tangyuan, boiled dumplings, steamed stuffed buns), deep-fried noodles (chicken nuggets, cola cakes, squid steak), and vegetarian dishes (peas, carrots).
When it comes to frozen food, people are always worried about its freshness and lack of nutrition.In fact, from the nutritional point of view, "quick-frozen" to maintain the original natural food fresh degree, color, flavor and nutrients.
Especially for busy people, rather than one time a week to buy fresh meat vegetables home pile into the refrigerator, it is better to choose frozen food instead.This is because, the household refrigerator frozen food to at least a few hours, and the real frozen food is in 15 to 30 minutes to achieve the freezing effect, such a "fast freezing" process, so that the basic molecular structure of food remains unchanged, will not be like the "slow freezing" as the loss of nutrients.