At present, more and more countries restrict the private live poultry trading and slaughter, to encourage live poultry centralized slaughter, and gradually cancel live poultry market transactions.
Although consumers can choose live products to assure that they are buying fresh poultry and meat but slaughtering separately takes time and cost more labor. Another thing that needs to be considered is that the ununiformly managed slaughtering can easily cause massive affection of plague.
Frozen poultry and meat are centrally slaughtered after strict quarantine. Although the hygienic environment of the slaughterhouse is guaranteed, the low-temperature storage at 0~4℃ can only keep the freshness of food for 7 storage days, which will increase the cost of long-distance transportation or export transportation.
In present days, the most suitable way to transport and store poultry meat is to quickly freeze the poultry meat to -18~-35℃ after centralized slaughter and processing. In the past, the food materials that were quick-frozen by the traditional quick freezers give the image of lack of freshness, a large amount of water lost, and a poor taste. The use of a liquid nitrogen quick-freezing machine can completely solve the problems above. The adjustable ultra-low working temperature -196℃ assure the quick-freezing can be completed within 5-20 minutes, which is 5-40 times faster than the traditional quick-freezing machine, ensuring to use the shortest time to pass through the maximum crystallization zone. With only small and uniform ice crystals formed, that the damage to the food cells is minimized, and it can maximize the maintaining of the taste, appearance, and nutrition of quick-frozen products.
