1. The temperature of liquid nitrogen reaches -196 ° C. When it is also in contact with food, it can take away heat faster. This ultra-low temperature and high heat exchange rate enable true rapid freezing. This rapid freezing produces minimal ice crystals and also avoids the formation of large ice crystals between the cells.

2. Prevent the loss of water and achieve no loss; maintain the original color, original taste and quality of the food. Reduce intracellular moisture and external analysis, and the sap flow will be reduced during thawing.

3. The concentration of solutes and food tissues, colloids and various components inside the cell tissues is significantly reduced, and the harmfulness of concentration is reduced to a minimum.

4. The food is rapidly lowered below the temperature of microbial growth activity, which advantageously resists or kills the growth of microorganisms and their biochemical reactions.

5. Liquid quick-freezing and fresh-keeping equipment for aquatic products: fast freezing and quick-freezing (only takes a few minutes to ten minutes), high efficiency, low operating cost, greatly shortening the time to market, and enterprises do not need to store a large number of products.