Application Industry Solutions
——Fried Food

1. Principle of Freezing Technology
Rapid freezing: Reduce the center temperature from 85 ℃ to below -18 ℃ within 30 minutes, forming uniformly fine ice crystals of ≤ 50 μ m to avoid structural damage and taste deterioration
Crispy lock: By quickly freezing and fixing the porous crispy structure formed by deep frying, it prevents moisture absorption and softening after thawing
Quality assurance: Freeze stored at -18 ℃ to inhibit microbial growth and enzyme activity, with a shelf life of 6-12 months. After reheating, the original fried taste is maintained at ≥ 80%
2. General process flow
Pre frying type: raw material processing → molding → powder coating/hanging paste → pre frying (170-190 ℃/30-90s) → oil leaching → pre cooling (0-5 ℃) → quick freezing (-35~-40 ℃/15-30min) → packaging → frozen storage (-18 ℃± 1 ℃)
Direct frying type: raw material processing → molding → powder coating/hanging paste → quick freezing → packaging → frozen storage → terminal re frying
Key process nodes:
Pre cooling: After frying, quickly cool down to 0-5 ℃ to reduce the temperature difference stress during quick freezing and prevent cracking of the dough
Quick freezing: Wind speed of 7-10m/s, ensuring that the center temperature drops to -18 ℃ within 18 minutes, and the ice crystals are uniform and small
Packaging: Made of high barrier materials (oxygen permeability<5cm ³/m ² · 24h), vacuum or nitrogen filled packaging to prevent oxidation and dry consumption

1. Noodles (deep-fried dough sticks/Spring rolls)
Deep-fried dough sticks: direct frying process (molding → quick freezing → re frying), use of frost resistant modifier, oil content controlled within 8%, large specific volume, moderate hardness
Spring rolls: pre fried (7-8 mature), control the filling moisture<60%, and cool to room temperature before quick freezing to prevent slurry explosion
Technical points: Adding 0.2% guar gum to the dough enhances its frost resistance, prevents cracking after quick freezing, and makes it more crispy after reheating
2. Meat (chicken chunks/chicken cutlets)
Preprocessing: Cut the meat into small pieces of 1-2cm, marinate (2-4 ℃/12-16h), roll flour → coat with batter → wrap with breadcrumbs
Deep frying: 170-180 ℃/60-90s, center temperature reaches 75 ℃, surface golden crispy
Quick freezing: The monomers are evenly placed (with a spacing of ≥ 2cm) and frozen at -35 ℃ until the center reaches -18 ℃ to prevent adhesion
Technical key points: Adding compound phosphate (0.3%) to enhance water retention, making the meat more tender after thawing and reducing frying shrinkage
3. Aquatic products (Shrimp balls/fish chops)
Pre treatment: Rinse seafood ingredients to remove fishy smell, control moisture, and use 0.2% VC+0.1% citric acid for color protection
Powder coating: Adopting a three-layer structure of "paste powder paste" to enhance the adhesion and brittleness of the coating
Quick freezing: IQF monomer quick freezing to prevent clumping, and the shape remains intact after reheating
Technical key points: Add 0.1% sorbitol+0.05% sodium pyrophosphate to protect protein structure and improve taste after thawing
4. Vegetables (French fries/onion rings)
French fries: blanching (85-95 ℃/2-3min) → cooling → draining → deep frying (175 ℃/180s) → degreasing → quick freezing
Onion rings: Cut into rings → Soak (in ice water+0.5% salt) → Paste → Pre fry → Quick freeze
Technical points: Freezing pretreatment+coating technology, reducing oil content by 15-20%, reheating makes it more crispy, and reduces oil absorption

Device Type	Applicable Products	Advantage
Individual Quick Freezer(IQF)	Individual snacks (French fries/chicken nuggets)	Monomer non adhesive, uniform quick freezing, high efficiency
Spiral Quick Freezer	Mass production (whole package point/Spring rolls)	Continuous production, small footprint, uniform temperature