Xiao Ao's colleagues put the fresh live fish in the okuma-60 ℃ freezer for rapid freezing, and then take out the fish and put them in the water. After thawing, they were successfully revived.

In fact, the principle is very simple. In the low temperature environment of - 40 ℃, 60 ℃ or lower, fish are frozen instantaneously, and the cells after quick freezing are in the "locked" state and still have activity. As long as the temperature recovery process is handled properly, they can be revived again. In this way, the preservation period of fish can be up to 2 years, and the meat quality has almost no change.

Xiaoao consulting related experts learned that the rapid freezing of food at low temperature has long been a major topic of household refrigeration products. Through freezing fresh meat and seafood at - 18 ℃, - 28 ℃ and - 40 ℃, it was found that the taste of quick freezing at - 40 ℃ was closer to the original freshness of food materials.

With the help of various preservatives, the preservative can reduce the heat of the food and reduce the activity of the water in the food.

However, due to the limitation of the refrigeration capacity of refrigerators, freezers and other household refrigeration appliances (generally, it can only be frozen to about - 20 ℃), frozen meat, fish, etc. often have the problem of nutrient loss such as "bloody water" when thawing, which greatly reduces the freshness of food materials.

In order to solve this problem, Aucma, relying on its precision temperature control technology on high-end medical refrigeration equipment such as Vaccine refrigerator and blood preservation box, and its R & D ability on ultra-low temperature equipment such as - 86 ℃ and - 150 ℃, etc., has tried to apply the ultra-low temperature, precise temperature control and rapid cooling technology to the household freezer, and successfully launched the upgraded product of the household freezer, namely, the cryogenic quick-frozen freezer system Column.

The temperature in the freezer can be adjusted from - 30 ℃ to - 50 ℃ and - 60 ℃. It can be deeply frozen in a short period of time, so that food can pass through the ice crystal formation area quickly, avoiding the decrease of freshness after thawing caused by ice crystal piercing the cell wall. It can not only prolong the shelf life of food materials by more than 3 times, but also keep the color of food materials bright and lasting fresh.

The birth of deep freezing freezer series also provides professional preservation temperature and scheme for high-end food materials such as salmon, tuna, black truffle, French foie gras, Australian beef and other high-end food materials, becoming the choice of high-end quality life.

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