Application Industry Solutions
——Meat

The core of meat quick freezing is achieved through rapid low-temperature processing, which preserves the nutrition and taste of the meat while inhibiting microbial growth. It is necessary to match exclusive processes and equipment solutions based on the characteristics of the meat.
1. Freeze core requirements
Rapid supercooling: The center temperature of the meat product needs to be reduced from 0 ℃ to -18 ℃ within 1-2 hours, and quickly pass through the danger zone of -1 ℃~-5 ℃ ice crystals.
Ice crystal control: Form small and uniform ice crystals of ≤ 10 μ m to avoid muscle fiber rupture and juice loss after thawing.
Microbial inhibition: Low temperature rapid locking of microbial activity requires initial low-temperature (≤ 4 ℃) treatment to reduce pollution risk.
2. General process flow
Raw material quarantine → cleaning and trimming → segmentation and cutting (as needed) → pre cooling (0-4 ℃) → quick freezing → inspection → packaging → frozen storage (-18 ℃± 1 ℃)
Key step: Pre cooling should be completed within 2 hours to prevent the growth of bacteria in meat products stored at room temperature; After quick freezing, it needs to be quickly transferred to frozen storage to prevent temperature rise.
Shelf life: Under reasonable processing, pork/beef can last for 6-12 months, poultry meat for 3-6 months, and seafood meat for 4-8 months.

1. Red meat (pig/cow/lamb)
Whole piece meat: frozen directly, with a thickness of ≤ 10cm to ensure that the center temperature meets the standard; After freezing, it can be moderately coated with ice to reduce dry consumption.
Meat segmentation (meat slices/shreds): pre cooled and then subjected to individual quick freezing (IQF) to avoid adhesion; Some products require vacuum packaging before quick freezing.
2. Poultry meat (chicken/duck/goose)
Whole poultry: Remove the internal organs, clean and drain, pre cool to 0 ℃, and then freeze quickly, with a focus on controlling the temperature uniformity inside the abdominal cavity.
Poultry meat segmentation products (chicken wings/legs): After segmentation, the surface water should be drained and frozen in a fluidized bed to prevent the skin from freezing and sticking.
3. Aquatic meat (fish/shrimp/shellfish)
Fish: Clean after removing scales and internal organs, some parts need to be marinated to remove fishy smell, and the quick freezing temperature should be kept below -35 ℃ to avoid protein denaturation of fish meat.
Shrimp: Blanch in water (80-90 ℃, 10-20 seconds), cool in ice water, and then freeze individually to prevent blackening and discoloration of the meat.