Frozen food is divided into cooled food and frozen food, frozen food is easy to keep, widely used in the production, transportation and storage of perishable food such as meat, poultry, aquatic products, milk, eggs, vegetables and fruits; nutrition, convenience, hygiene, economy; market demand is large, and it occupies an important position in the developed countries, and is developing rapidly in the developing countries.

Basic introduction Chinese name: frozen food, including: cooled food and frozen food Features: easy to preserve Applicable: the production of perishable food, transportation and storage; Overview, concepts of classification, invention, the new freezing technology in the application of food, film wrapped in the freezing method, ultrasonic freezing technology, high-pressure freezing technology, ice nuclei active bacterial freezing technology, biological freezing protein technology, instant freezing system, food decompression freezing Influential Factors,Transportation,Industry Standards and Norms,Equipment Quality,Industry Transformation, Overview Conceptual Classification Cooled Food: Food that does not need to be frozen, is food that has been reduced in temperature to a temperature close to the freezing point and is kept at that temperature. Frozen food: is frozen at a temperature below the freezing point of food preservation. Cooled food and frozen food together called frozen food, according to the raw materials and consumption form can be divided into fruits and vegetables, aquatic products, meat, poultry and eggs, rice and noodle products, seasoned convenience food category of these five categories. Invention The English 17th century writer and philosopher Francis Bacon attempted to stuff snow into a chicken to freeze it, and was unexpectedly chilled and soon fell ill. Even before Bacon's unfortunate experiment, it was known that extreme cold prevented edible meats from "going bad". This led wealthy landowners to set up ice cellars on their estates to preserve food. These early attempts to freeze food missed the point. It was not so much the degree of freezing, but the speed of freezing, that was the key to keeping meat frozen. Probably the first person to recognize this was the American inventor Clarence Burziei. It wasn't until the 1950s and 1960s, when home freezers became increasingly popular, that frozen foods began to be sold in large quantities. Soon thereafter, Burziei's famous red, white, and blue packaging present in stores in many parts of the world became a familiar sight. Burziei conducted a census of wild plants while traveling in Labrador, Canada, a few years after the First World War. He noticed that the weather was so cold that a moment after he caught a fish it froze hard. He wondered if this was the key to food preservation or not. Unlike Bacon, Bertschiere lived in the age of the freezer, and when he returned home in 1923, he experimented with a freezer in his kitchen. Then, Burziei test-froze a variety of different types of edible meat in a larger freezer plant. Burziei eventually realized that the fastest way to freeze food was to press the meat tightly between two frozen metal plates. By the 1930s, he was ready to begin selling frozen foods produced at his Springfield, Massachusetts plant. Frozen food quickly became big business for Bertschiere, and even before he invented the efficient double-plate freezing process, his company was freezing 500 tons of fruits and vegetables a year. New freezing technology in the application of food products Capsule Packed Freezing (Capsule Packed Freezing), CPF method has more advantages: food freezing the formation of the film can inhibit the expansion of food deformation; limit the cooling rate, the formation of ice crystals fine, will not produce large ice crystals; to prevent the destruction of the cells, the product can be thawed naturally to consume; food tissue, the taste is good, no aging phenomenon, and the food is not a good choice. Good taste, no aging phenomenon. Ultrasonic Frozen Technolo-gy (UFT) is the use of ultrasonic waves to improve the freezing process of food. Its advantage lies in the fact that ultrasound can strengthen the heat transfer of the freezing process, promote the ice crystallization of the food freezing process, and improve the quality of frozen food. Ultrasonic action triggered by a variety of effects, can make the boundary layer thinning, contact area increased, heat transfer blockage weakened, conducive to improving the rate of heat transfer, strengthen the heat transfer process research has shown that ultrasound can promote the nucleation of ice crystals and inhibit the growth of crystals. High Pressure Freezing Technology High Pressure Freezing Technology ( High Pressure Freezing), HPF using pressure changes to control the behavior of the phase change of water in food, under high pressure conditions ( 200 ~ 400MPa), the food will be cooled to a certain temperature, at this time the water is still not frozen, and then quickly lift the pressure, the formation of ice crystals in the internal particle size of the food is small and homogeneous, and . The volume of ice crystals will not expand, which can reduce the damage to the internal organization of food, and obtain frozen food that can maintain the original food quality. Ice nucleation active bacterial freezing technology Ice nucleation active bacterial freezing technology (IceNucleationAc-tiveBacteriaFreezing), the biological ice nucleation of the research field is constantly broadening and in-depth, has been from the ice nucleation of the bacterial development of the ice nucleation of the ice nucleation of the fungi, has been reported in 4 genera and 11 species of ice nucleation of the fungi, in addition to the 3 kinds of lichen fungi, the rest of the 8 species belong to the Fusarium Fusarium. The advantages of using ice nucleating bacteria to assist freezing are: it can increase the freezing point of water in food materials, shorten the freezing time, and save energy; it promotes the growth of ice crystals and the formation of ice crystals of larger sizes, which reduces the cost of the freezing operation and at the same time, makes it easy to separate the subsequent ice products from the concentrated materials; and it reduces the loss of the entrapment of the food materials in the ice crystals and improves the purity of the ice crystals and reduces the loss of the solids. In the food material to be frozen to add ice nucleus bacteria freezing technology in the food freeze-drying and juice freeze-concentration has been applied. Biological Frozen Protein Technology Biological Frozen Protein Technology (BiologicalFrozenProteinTechnology), BFPT is in the food material directly add extracellular biological frozen protein poly rest. The activity of the bacterial extracellular frozen protein is higher than that of the whole ice nucleated cell, which can obtain the ice crystals with ordered fiber-like lamellar structure, effectively improving the texture of the frozen food and increasing the freezing efficiency. Instant Freezing System Instant Freezing System (CellAliveSystem), CAS freezing system is a combination of a dynamic magnetic field and a static magnetic field, which releases tiny amounts of energy from the wall, causing the water molecules in the food to be fine and homogenized, and then freezing the food from overcooling by cooling it down immediately to -23°C or less. Due to the maximum inhibition of the expansion of frozen crystals, the cellular organization of the food is not destroyed, after thawing can be returned to the food just made when the color, aroma, taste and freshness, and no loss of liquid phenomenon, taste and water retention have been better maintained. Food decompression freezing Food decompression freezing (VacuumFrozen) food decompression freezing preservation is composed of vacuum cooling, low temperature preservation and gas storage, it has the characteristics of low temperature and low oxygen, inhibit the growth of microorganisms and respiration, and reduce the impact of oxygen and carbon dioxide on food (damage). Therefore, decompression freezing preservation not only has the advantages of rapid freezing, prolonging preservation time and improving storage quality, but also extends the shelf life of food. Influencing factors Transportation The ownership of refrigerated heat preservation vehicles in China has reached about 30,000 vehicles in 2000 from about 3,500 vehicles in 1980. At present, the varieties of China's refrigerated heat preservation automobile production have reached more than 100 kinds. However, compared with the developed countries, there is still a big gap. First, China's cold storage and heat preservation automobile industry factory is too much, scattered investment, duplicate construction, duplicate introduction, there is a "scattered, chaotic, poor" phenomenon; Second, China's cold storage and heat preservation automobile quantity is small, at present, China's heat preservation automobile is only about 30,000, while the United States has more than 200,000, Japan has 100,000; Third, China's cold storage and heat preservation automobile accounted for the proportion of freight transportation automobile is only 0.3%. Thirdly, the proportion of China's refrigerated and insulated cars in freight transportation is only about 0.3%, the United States is 0.8% to 1%, the United Kingdom is 2.5% to 2.8%, Germany and other developed countries are 2% to 3%. China's refrigerated transport rate (i.e., perishable goods accounted for the proportion of refrigerated transport) of about 10% to 20%, Europe, the United States, Japan and other countries have reached 80% to 90%. China's rate of refrigerated transport (i.e., perishable goods using refrigerated heat preservation car volume with the use of railroad refrigerated transport volume ratio) is about 20%, European countries for 60% to 80%; Fourth, China's refrigerated heat preservation car varieties and technical level, although there has been a great improvement, such as the K value (K value: microbial heat resistance of a characteristic, with the type of microorganisms and sterilization temperature changes and changes in the same Under the same temperature, the smaller k is, the more heat-resistant the microorganism is.) Indicators have been close to the international advanced level, but compared with the developed countries, the varieties can not meet the market demand, such as Japan in the 70's there are more than 350 kinds of, especially the structure of the compartment, the compartment door has many forms, there is a lot of room for choice. Some of the introduction of technology and equipment in China, the product level is close to the international advanced level, but there is still a gap between the design capabilities, equipment manufacturing capacity, technical service capabilities. Industry standards and norms As for the present situation, under the condition of market economy, the commercial system, light industry system, foreign trade system and aquatic system are producing frozen food in their own way, there is no unified industry standard and norms to follow, and the management is in a disordered state, so that the quality of frozen food varies. In addition, most of the frozen food production enterprises in the country use the original cold storage, freezers and other production of frozen food, there is no continuous rapid freezing equipment, there is no uniform product quality standards and health norms, resulting in slow freezing products flooding the market, reducing the quality of frozen food, and damage to the reputation of frozen food. Equipment quality Although there is a certain basis for domestic production of quick-freezing machine, but compared with similar products abroad, there is a huge volume, bulky, poor low-temperature performance, energy consumption and other issues. Some quick-freezing machine parts production plant production of transmission parts and the gap between similar foreign products, mainly rough shape, poor precision, the use of unstable performance. A circumference of more than 10 meters of stainless steel belt, due to the accumulation of errors, in the low-temperature environment, the metal steel belt is prone to chain belt jump extrusion belt, broken belt, resulting in the user's loss of production stoppage. Spiral belt length is generally more than 100 meters, the quality of the domestic belt is not stable, easy to squeeze the belt and disconnect. Currently frozen food enterprises are not large, strong, economic efficiency is not high, at present the country about more than 1,000 frozen food production enterprises, "the amount of stability in the thousands of tons of more than a few", more than a hundred tons of enterprises, in these enterprises, there are a considerable number of frozen food is actually just a meat factory, cannery, Cold Drinks Factory and other factories of a sub-factory or a workshop, this enterprise scale efficiency are very poor. At present, there are frozen food enterprises with the right to import and export, and the economic benefits of scale are still possible. However, it should be seen that the international market is unpredictable and very competitive. Foreign enterprises are particularly interested in the Chinese market. After China's accession to the WTO, China's market will face a full range of open, from the original unilateral self-opening into a two-way opening between the members of the WTO, there is no longer the existing *** protection measures; domestic preferential policies and other factors, foreign enterprises will be a comprehensive challenge to the Chinese enterprises, the standardization of products and product quality supervision and inspection agencies can only be fully aligned with international standards. Industrial transformation in China, with the frozen industry supporting related industries such as flour milling industry, meat and poultry rearing and slaughtering and cold chain transportation is far from keeping up with the development of frozen food industry. Affected by production technology, transportation and other conditions, the quality of frozen food products is still slightly inadequate. And by the constraints of the industrial chain, the so-called "Staphylococcus aureus" in the production chain enterprises can do to meet the standards, but in the transportation and circulation, the terminal is difficult to ensure that the transportation process of the cold chain, the retail terminal of the cold storage, cold cabinets, and other equipment temperature does not meet the standards, are likely to produce. On the one hand, there is fierce competition and a poor competitive environment, and on the other hand, there is a huge market space. In the international market, more than 60% of frozen and chilled food is used in the catering industry, while the proportion in China is less than 5%. The huge market will trigger the rise of frozen food business market and provide new business opportunities and space for the development of frozen food industry. In October 2012, China produced 363,000 tons of quick-frozen rice and noodle food, an increase of 8.36% over the same period last year; from January to October 2012, the country produced 3,142,000 tons of quick-frozen rice and noodle food, an increase of 16.95% compared with the same period last year.From January to June 2012, China's domestic consumption of sugar-related major food products, confectionery, canned food, quick-frozen The cumulative production growth rate of rice flour is lower than that of the same period of last year.Compared with the single-month production in June and May, the growth rate of confectionery and quick-frozen food production relative to the growth rate of the previous month have shown a significant upward momentum.In October 2012, China's production of wheat flour amounted to 11,242,000 tons, an increase of 2.99% compared with the same period of last year, and an increase of 3.17% compared with that of last month's production;The cumulative production of China's wheat flour in January-October amounted to 101.199 million tons, a cumulative increase of 8.51% over the same period last year.In October 2012, the flour production of enterprises above designated size increased year-on-year and year-on-year.Flour production of enterprises above designated size in October was 11.242 million tons, based on historical data, up 2.99 year-on-year and 3.2% year-on-year; the cumulative output of 101.12 million tons, up 8.51% year-on-year. In Japan 70% of frozen food for fast food and group meals, while China's frozen food is currently most of the supply of supermarket retail. At present, the frozen industry is less than 10 billion yuan of sales revenue, similar to the catering industry has nearly 3 trillion yuan of sales revenue, whether compared with the sales of the catering industry, or compared with the developed countries with the industry, the gap is very large.