The surface of frozen salt is white, and there are salt particles and frost on the surface. After thawing, the meat has high freshness, good elasticity, no shrinkage when cooked, perfect shape and high salt content.
Air freezing: Food is mainly frozen by cold air.
Salt freezing: What is frozen in seawater is called salt freezing.
Advantages and disadvantages:
1, frozen shrimp.
Freezing with nitrogen at ultra-low temperature and wrapping prawns with a thin ice coat can keep them delicious. The advantage is that it is relatively easy to take and tastes good, but the disadvantage is that it is not conducive to storage and easy to make.
2. Frozen shrimp with salt.
Salt-frozen shrimp uses a low-temperature salt water freeze dryer to reduce the central temperature of shrimp to about-17 to 18 degrees Celsius in a short time, so that the shrimp can be quickly frozen with salt particles and frost on the surface. Among them, the brine is high-concentration brine, and each factory will adjust the brine composition and spraying time according to its own actual situation.
Because there are a lot of salt particles on the surface of frozen shrimp, consumers need to soak the shrimp in water or pure water before eating, rinse the salt particles on the surface of shrimp, and then cook according to different cooking methods. Frozen shrimps with salt may be too salty if they are thawed and cooked directly. At the same time, consumers also put salt in the cooking process, which makes the dishes very salty.