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Why is the quality of quick-frozen food better than slow-frozen food?

Quick-frozen food is frozen at low temperatures at an extremely fast speed, while slow-frozen food is gradually cooled from normal temperature to low temperature. Before the food is frozen, there is still a period of temperature change and the possibility of spoilage.

Quick-frozen food has almost no possibility of deterioration. Even bacteria and other microorganisms are in a low-temperature dormant stage, so it is much better than slow-frozen food. For more articles about food and health, you can check out the Health Food Forum