Low temperature broadly refers to the temperature range of -40°C to -100°C. -40℃～-60℃ is generally enough in the catering industry. -70℃～-100℃, generally used in the medical industry. Cryogenic generally refers to -100°C to -190°C. Ultra-deep cold generally refers to -190℃～-230℃, deep cold and ultra-deep cold are generally used in medicine and high-end industries. The traditional freezing generally refers to -15°C to -25°C.
The difference between low temperature freezer and traditional freezing is:
In the traditional freezer, the food is frozen in a low-temperature environment, because the low temperature is not suitable for the growth of bacteria, but the food is stored without deterioration. However, the nutrient solution in the cell wall is water, which forms ice needles in the cell wall. If the freezing time is long, the ice needle pierces the cell wall and the water comes out of the cell wall. Therefore, in traditional freezing, when the ingredients are frozen for a period of time, there will be a lot of frost on the surface, and a thick layer of frost will form on the inside of the refrigerator, which must be cleaned regularly.
Low-temperature freezing is the process of freezing food. The nutrient solution in each cell is water, which quickly crosses the ice crystal belt. The water quickly forms tiny ice crystals in the cell wall. The tiny ice crystals are not so sharp. The ice crystals are stored in the cell wall. Yes, so as to ensure the viability of the cells, so as long as it is stored in a low temperature range and frozen for a long time, the freshness of the ingredients is also very good. (Deep-sea fish, large lobsters, land king crabs, meat dishes... put it for half a year to a year, the freshness is still fresh).
The most intuitive identification method is that the traditional freezer defrosts once a month or so, and it is easy to form frost on the surface of the ingredients, and thick frost is also easy to form on the inner pan of the refrigerator. These frosts come out of the cells of the ingredients. Moisture, frost formed by the condensation of cold air. Low-temperature freezing does not require defrosting every six months, because the food stored in the low-temperature freezer and the nutrient solution in the cell wall are "locked" in the cell wall during the freezing process. No moisture comes out during the freezing process. Therefore, the principle of low-temperature freezing is 80% less frost than traditional freezer.
Another reason is why the ingredients that have been frozen in the low-temperature freezer thaw the bloodless water, and the frozen shrimp did not blackhead. In traditional freezing, the food material has been frozen for a period of time, and the cell wall has been destroyed. After thawing, blood will flow out and nutrients will also be lost. The nutrient solution of the food stored at low temperature is still in the cell wall. After thawing, there is no blood flowing out, the food still retains the brightness and elasticity, and also retains the original freshness.
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