Oysters (ostrea gigas tnunb), commonly known as sea oysters, oysters, etc., belong to the mollusk phylum, bivalves, pearl shellfish, is the world's largest farmed shellfish, is one of the important marine biological resources available to humans, for the global distribution of species. Oysters are not only delicious and nutritious, but also have unique health care functions and medicinal value, and are a seafood treasure with high nutritional value. Oysters have the highest zinc content in human food. Ancient and modern Chinese and foreign countries believe that oysters have the functions of treating weakness, detoxifying erysipelas, lowering blood pressure, nourishing yin and aphrodisiac. [
As a high-quality seafood cultured shellfish, oysters not only have the edible value of delicious meat, but also their meat and shell can be used in medicine, which has high medicinal value.
Regardless of the size of the food enterprise, whether it is the enterprise that is planning and building, dejeli can meet the different needs of the enterprise, and the company can design and produce it according to the requirements of the enterprise. Compared with general mechanical cooling equipment, the dry consumption loss rate of machinery is 3 to 6%, while liquid nitrogen quick-freezing can be reduced to 0.25 to O.5%. Liquid nitrogen device is based on liquid nitrogen phase change refrigeration and internal energy transformation to achieve the purpose of quick-freezing preservation, unlike ordinary refrigeration systems that need to consume a lot of electrical energy to drive refrigeration machinery refrigeration when freezing, so from the principle of refrigeration, it is not necessary to directly consume electrical energy.
Because it can reach a rapid freezing of 5 minutes, the Dejet liquid nitrogen speed machine means that the enterprise does not need to store a large number of products, and can greatly shorten the time to market, and can completely solve the problems of product excess, expiration, deterioration and so on. And the shelf life is longer, which is 1 to 3 times the shelf life of traditional quick-frozen. In the future, dejieli will also continuously improve and improve the automation, intelligence and high efficiency and energy saving of the equipment according to the needs of the market, so that the product can achieve the freezing effect with minimal energy consumption.
Oyster freezer
In addition to maintaining the quality of food, the oyster liquid nitrogen freezer has many advantages that cannot be compared with traditional mechanical freezing equipment.
1. Avoid generating large ice crystals between cells.
2. Reduce intracellular water precipitation, juice loss during thawing.
3. The time of contact between concentrated solutes and food tissues, colloids and various components inside the cell tissue is significantly shortened, and the harm of concentration is reduced to a low degree.
4. Rapidly reduce the food to the temperature of microbial growth activities, and beneficially resist the growth of microorganisms and their biochemical reactions.
5. Aquatic product liquid nitrogen quick-freezing preservation equipment: freezing quick-freezing fast (only a few minutes to ten minutes) high efficiency, low operating costs.
6. Due to the use of ultra-low temperature freezing technology, it can be completely effective in disinfection and sterilization when the product is quick-frozen. After the product is frozen, it can be refrigerated directly into the refrigerator, and there is no need to worry about the bacteria accompanying the food to multiply and destroy the food.
7. Food in the freezing equipment stay time is short, is conducive to improving the utilization rate of equipment and continuous production of most food in the temperature reduced to -1 ° C when the start of freezing, between -1 ° C ~ -5 ° C most of the ice crystals generated, this stage is called high ice crystal formation stage. Liquid nitrogen quick-freezing can greatly shorten the freezing time at this stage, and this part of the heat can be quickly eliminated, which is of great significance for improving the quality of quick-frozen food.