Advantages: short quick-freezing time, long fresh-keeping time, good food quality, sanitation and environmental protection.

(1) Avoid producing large ice crystals between batteries.

(2) reduce the extravasation of intracellular water and reduce the loss of juice during thawing.

(3) The contact time of concentrated solute in cell tissue with food tissue, colloid and various components is obviously shortened, and the harm of concentration is minimized.

(4) It is beneficial to resist the growth and biochemical reaction of microorganisms by rapidly lowering the food below the temperature of microbial growth activities.

(5) Aquatic products liquid quick-freezing and fresh-keeping equipment: quick-freezing (only takes a few minutes to ten minutes), with high efficiency and low operating cost.

(6) Due to the adoption of ultra-low temperature freezing technology, the product can be completely and effectively sterilized during quick freezing. The quick-frozen products can be directly put into the refrigerator for cold storage, so there is no need to worry about the proliferation of bacteria attached to food and destroying it.

(7) The food stays in the freezing equipment for a short time, which is conducive to improving the utilization rate of the equipment and continuous production. Most foods begin to freeze when the temperature drops to-1℃, and most ice crystals form between-1℃ and -5℃. This stage is called the highest ice crystallization stage. Liquid quick-freezing can greatly shorten the freezing time at this stage and remove this part of heat as quickly as possible, which is of great significance to improve the quality of quick-frozen food.