The sniper starts from the bright sword escape period

Chapter 662 The difference between freezing and quick freezing

After hearing Baili Xiu's words, the general manager of the joint caravan immediately started making food for the caravan's kitchen.

However, one thing is still troublesome, that is, the shell of the scorpion pliers is very hard. Although this hardness is nothing to Bailixiu's indestructible star carving knife, it is nothing to the kitchen knife in the hands of ordinary chefs. It's very difficult.

However, there are always more solutions than difficulties. Although the shell of the scorpion pliers is very hard, it still cannot withstand the crushing force of the bench vise. Put the scorpion pliers on the bench vise and tighten it hard, and the scorpion pliers will be crushed by the harder bench vise. The pliers were crushed.

Then naturally you can easily take out the scorpion claw meat inside.

Of course, Bailixiu was not idle here. After processing a hundred scorpion claws, Bailixiu put the remaining scorpion claws into the large icehouse on the Kunpeng.

But Bailixiu didn't know whether the taste of the magic scorpion claws would decrease after being frozen. Even if the artificial intelligence of the Kunpeng told Bailixiu that the Kunpeng's icehouse was equipped with ultra-quick freezing technology, which could freeze food The delicious taste lasted for a long time, but Baili Xiu was still dubious.

After all, based on past experience, after almost all ingredients are frozen, even if the meat does not rot or deteriorate, the taste will become very poor.With the explanation of artificial intelligence, Bailixiu also understood the difference between freezing and quick freezing, and super speed technology is an upgraded version of quick freezing technology.

Quick-frozen food refers to the appropriate pre-processing of raw materials, usually rapid freezing within 15 minutes, so that its temperature quickly passes through the temperature range of minus one degree to minus five degrees within three to ten minutes because this temperature range is also called the maximum ice crystal formation zone.

Food crystallizes after freezing, and the storage and transportation temperature of food must be below minus [-] degrees Celsius.Food is quickly frozen in an ultra-low temperature environment, and the tissue and cell structure will not change. The activity of microorganisms, enzymes, etc. is temporarily inhibited, and then sealed and vacuum packed to further prevent dry consumption, fuel consumption, oxidation, etc., and finally placed below zero It can be stored for a long time in an environment below [-] degrees Celsius, and after such treatment, the shelf life of the food can be extended to [-] to [-] days.

Quick-freezing technology not only preserves the flavor and nutrients of food, locking in every bit of freshness and deliciousness, but also effectively inhibits the growth of microorganisms, causing them to remain in a dormant state, and even some microorganisms die due to low temperature, so food safety can be effectively guaranteed.At the same time, long-term freezing technology puts the activity of biological enzymes in a low-temperature inhibited state. Under low-temperature conditions, the ability of biological enzymes to break down proteins and fats is effectively inhibited, thus preventing food from deteriorating.

In the process of food freezing, the most critical link is the process of crystallization of intracellular and extracellular water molecules.The size and distribution of ice crystals in food tissue have a great impact on the quality of food.Food freezing technology is now generally divided into three types:
Slow freezing, such as in domestic refrigerators.Slow freezing means that it takes several hours, or even more than ten hours, for the core temperature of the food to reach the temperature required for food preservation, such as minus [-] degrees Celsius.Slow freezing will form larger ice crystals in the extracellular tissue space, thereby destroying the tissue structure of the food and causing the food to lose its restorability.In the end, the lock cannot be implemented, and it can only ensure that the food does not deteriorate within a certain period of time.

Medium speed freezing, for example, most frozen product companies use a freezing method that relies on a fan to drive cold air flow and takes several hours to achieve freezing.Medium-speed freezing usually refers to 10 minutes to [-] hours, and the core temperature of the food reaches the temperature required for food preservation, such as below minus [-] degrees.Therefore, in medium-speed freezing technology, the cooling speed is not fast enough to pass through the "ice crystal formation zone" quickly, so the microstructure of the food is destroyed. Once thawed, the cell fluid will be lost, and the original taste of the food will become lighter, and the physical properties such as mouthfeel will be affected. Indicators have declined and nutrients have also been lost.However, the changes in physical properties during medium-speed freezing are smaller than those during slow-speed freezing.So in fact, medium-speed freezing cannot lock in freshness, and it can only ensure that the food does not deteriorate within a certain period of time.

Ultra-low temperature rapid freezing uses liquid ammonia refrigeration technology to bring the core temperature of food to minus [-] degrees, which is required for food preservation, within a few minutes to ten minutes.In the shortest time, the temperature is allowed to quickly pass through the largest crystallization zone, which is the area between minus one and five degrees. The temperature is rapidly reduced, so that a large number of intracellular and extracellular water molecules are simultaneously generated, and the diameter is not larger than that of a small volume. For five-micron crystals, the shorter the time, the smaller the ice crystals. In this way, water molecules can form evenly distributed fine crystals in the tissue and will not pierce the cell membrane. The diameter of animal cells is generally more than ten microns, ensuring the integrity of the microstructure of food and thawing. There is very little loss of cell fluid afterwards, ensuring its reversibility to the greatest extent and maintaining the fresh taste, taste and nutrition.Achieve the goal of long-term freshness.

You must know that food preservation has always been a big problem from ancient times to the present. In order to achieve the purpose of long-term preservation of food, the first thing many people think of is preservatives.However, we all know that excessive inhalation of preservatives in the body will cause a series of health problems, which is also the fundamental reason why preservatives are criticized.Quick-frozen food inhibits and kills various bacteria through ultra-low temperature without adding any preservatives, thereby ensuring that the food retains nutrients to the maximum extent without damaging human health, so that the food can be eaten with confidence for a long time!For example, the impressive prepared dishes use quick-freezing technology.

Of course, quick freezing technology must also have matching supply and transportation, otherwise if it thaws during transportation, the meaning of quick freezing will be lost.

The ultra-low temperature cold chain can effectively ensure the safety of food in the "first mile" of procurement and the "last mile" of delivery to the table, ensuring that all links of storage, transportation, distribution and retail are at minus [-] degrees, effectively ensuring the safety of food. Safety and taste.

The operation cost of a mature ultra-low temperature cold chain is only slightly higher than that of ordinary cold chain, but lower than that of fresh food transportation, and there is almost no damage, which greatly increases the value of food and retains the taste that food should have.

Of course, the super speed technology of the Bailixiu Kunpeng is even more powerful than this ultra-low temperature speed. After all, it is a king-level equipment enhanced by the super play space, so the black technology is naturally very powerful. Not to mention this super speed technology, it is that The technological content of the photovoltaic panels on the back of the fuselage, which can absorb almost 100% of light energy, is sky-high.

After all, although there is not much difference between one hundred percent and twenty or thirty percent, what it represents is a leap-forward progress in technology. Just like the internal combustion engine has been around for more than a hundred years in the world before Baili Xiu traveled, but its thermal efficiency is still None of them broke through the 50.00% level.

And [-]% absorption of light energy means that even if the laser hits it, it can be absorbed. This also means that the laser emitted by Ake's Sparkling Fruit cannot do anything to Bailixiu's Kunpeng!

(End of this chapter)