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