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Why Put Food in the Freezer?

Dec. 19, 2020

A friend said: There are mooncakes that were not eaten last year in the blast freezer room at my house. It is estimated that they will not be thrown away until the Mid-Autumn Festival next year, and then a batch of mooncakes will be added. Another friend said: The meat and chickens issued by the unit six months ago are still frozen. Another friend said: There are a lot of quick-frozen dumplings and quick-frozen buns, and a lot of cold drinks such as ice cream and ice cream. So what food should be put in the blast freezer room?

Why put food in the freezer cold room? Can the freezer really keep food forever?

Here we will focus on the basic principles of frozen fish cold storage.

1. Frozen storage of grain beans and dried fruits for a period of time can prevent insects.

In summer, grains, beans, nuts, and dried fruits are all prone to insects. Especially delicious raisins and dates, often nasty meat bugs grow. If they are divided into small packets that can be eaten in advance, wrapped tightly, and placed in a vegetable processing refrigerator for two to three weeks, the eggs naturally contained in natural foods will not germinate normally, and sealed agricultural products will be sufficient. Store longer.

The freezer compartment, like the refrigerator compartment, must be separated from raw and cooked, meat and vegetables. And all food must be packaged separately to avoid mutual contamination. The raw fish and meat in the freezer will carry a lot of bacteria, and even a variety of pathogenic bacteria, so it must not be mixed with cooked food, quick-frozen staple food, and cold drinks.

Why Put Food in the Freezer?cid=5

2. Reduce the speed of chemical reactions and extend the shelf life of food.

In addition to the reproduction of microorganisms, there are many chemical reactions that make food quality worse. For example, the fat oxidation reaction can cause fat-containing foods to produce a stale smell or rancid taste. For another example, the color of the food will change, gradually turning brown and black; the texture of the food will become more and more unpalatable during the storage process, and the fish will become hard and woody. At the same time, people are also concerned that vitamins and health-care ingredients in food will degrade during storage, and their health value is getting lower and lower.

Putting fish meat in a fish cold storage at minus 18 degrees, the speed of many chemical reactions will be significantly reduced, that is to say, the changes in food quality will be much slower than at room temperature. Therefore, for those low-moisture foods that can be stored at room temperature, putting them in the freezer can greatly extend the shelf life than putting them in the refrigerator.

The fish cold room is cold storage for freezing fish or seafood. Usually, the temperature is set to -18°C~/ -23°C, but there are special circumstances that require special environmental settings. For example, the refrigeration temperature of some deep-sea fish may reach -40°C~/ -60°C.


Frozen fish cold storage is also called a freezer. It is a -18℃ low-temperature freezing material refrigerator. It can not only store fish, other shellfish, shrimp, poultry, and other meat, but also cold storage for frozen fish.

Usually, the frozen fish refrigerator is equipped with a low-temperature processing room and a pre-cooling room, which is the link to the entire cold chain of frozen fish. For example, before using a refrigerated truck to transport a fish truck to a frozen fish refrigerator, the fish truck needs to be unloaded in a loading and unloading chamber that also has a certain low temperature. After unloading, if it is fresh fish, it needs to be quickly pre-cooled before entering the frozen fish for storage.

The above information is provided by the chiller cold storage factory.