Fresh fruits are subject to seasonal fluctuations, both in quality and in price, while quick-frozen fruits are purchased from the origin of the fruits, when they are fully ripe and in large quantities, and then standardized for production. Therefore, the quality is high, the price is cheap, and the supply can be stable throughout the year.

Is there any way to make the fruit preservation effect better than frozen fruit in terms of vision, taste and taste?

Only one liquid nitrogen quick-freezing machine is needed to produce quick-frozen fruits in large quantities. Quick-frozen fruits are much better than ordinary frozen fruits in terms of taste, taste, hue, and nutrition retention, and are comparable to fresh fruits.

The quick-freezer is to reach the intermediate temperature of quick-frozen items to -18C° in a short time.

The liquid nitrogen quick freezer uses liquid nitrogen as a refrigerant, and liquid nitrogen is liquid nitrogen, which is colorless, odorless, non-corrosive, non-flammable, and has a low temperature. At normal pressure, the temperature of liquid nitrogen is -196°C. The characteristics of liquid nitrogen as a refrigeration raw material are that the refrigeration speed is fast and the quick freezing time is short. , so that the production efficiency of the product, the preservation of the refrigeration value of the product and the improvement of the nutritional value are beyond the reach of liquid ammonia and freon as a refrigeration raw material.

Frozen fruit can also make fruit tea with excellent taste, which is not inferior to fresh fruit, and the taste and flavor are stable and easy to control.