dry ice is solid carbon dioxide, which is obtained by condensing carbon dioxide into colorless liquid under the pressure of 6251.5498 kPa, and then rapidly solidifying under low pressure.
application scope of dry ice in food industry
A Adding dry ice to wine, cocktail or beverage makes it cool and delicious when drinking, and the cup is full of smoke, which is very pleasant.
b when making ice cream, dry ice is added, so the ice cream is not easy to melt. Dry ice is especially suitable for cold storage of takeaway ice cream.
The seafood dishes made by C-star hotels and restaurants, when served with dry ice, can create a white smoke landscape and improve the banquet level, such as making lobster sashimi.
d seafood such as lobster, crab and shark's fin are frozen and refrigerated. Dry ice will not change water, and it is cleaner and cleaner than water-cooled storage. It is widely used in Europe, America, Japan and other countries.