Application Industry Solutions
——Conditioned Products

1. Principle of Freezing Technology
Rapid freezing: Within 30 minutes, the center temperature is lowered from room temperature to below -18 ℃, quickly passing through the ice crystal danger zone of -1~-5 ℃, forming uniformly small ice crystals ≤ 50 μ m, avoiding cell structure damage and juice loss
Freshness locking mechanism: Freeze storage at -18 ℃ inhibits microbial reproduction (inhibition rate>99.9%) and enzyme activity, with a shelf life of 6-12 months, and a quality retention rate of ≥ 80% after thawing
Quality assurance: Freezing rate ≥ 5 ℃/h (meat), ≥ 8 ℃/h (seafood), ≥ 10 ℃/h (fruits and vegetables), ensuring even distribution of ice crystals and maintaining the original taste and texture of the product
Key process nodes:
Pre cooling: After cooking, quickly cool down to 0-5 ℃ to reduce the temperature difference stress during quick freezing and prevent product deformation
Quick freezing: -35~-40 ℃, wind speed ≥ 3m/s, ensure that the center temperature drops to -18 ℃ within 30 minutes
Packaging: High barrier material (oxygen permeability<5cm ³/m ² · 24h), vacuum or nitrogen filled to prevent oxidation and dry consumption

1. Meat conditioner (chicken steak/Braised pork belly)
Technical focus:
Marination optimization: Marinate at 2-4 ℃ for 12-16 hours, add composite phosphate (0.3%) to enhance water retention
Maturity control: The center temperature reaches 75 ℃ to ensure thorough sterilization and tender and smooth meat texture
Quick freezing parameters: -35 ℃/15-20 min, ensuring that the ice crystals are small and juicy after thawing
2. Aquatic conditioning products (fish fillets/Shrimp balls)
Technical focus:
Color protection treatment: Soak in 0.2% VC+0.1% citric acid solution to prevent browning after thawing
Structural protection: Adopting a three-layer coating of "slurry powder slurry" to enhance the adhesion and brittleness of the paste
Single unit quick freezing: IQF fluidization, product spacing ≥ 2cm, prevent adhesion, ensure complete morphology
3. Vegetable seasoning products (mixed vegetables/French fries)
Technical focus:
Blanching control: 85-95 ℃/2-3min, inactivate enzyme activity, maintain color and brittleness
Dehydration treatment: Centrifugal dehydration until the moisture content is less than 75%, improving freezing efficiency and reducing ice crystal damage
Quick freezing parameters: -40 ℃, wind speed ≥ 5m/s, ensuring fast passage through the ice crystal zone
4. Combination type conditioning products (bento/set meal)
Technical focus:
Food matching: Separate processing of different ingredients to ensure synchronous freezing and thawing
Layered placement: Soup at the bottom, solids at the top to prevent displacement after freezing
Packaging design: partitioned tray+high barrier film to prevent cross contamination and juice penetration

Device Type	Applicable Products	Advantage
Individual Quick Freezer	Individual snacks (chicken nuggets/French fries)	Monomer non adhesive, uniform quick freezing, high efficiency
Spiral Quick Freezer	Large scale products (whole pack orders/dishes)	Continuous production, small footprint, precise temperature control