2018 Good Quality Cooking Frozen Meat - Frozen Diced Cut Potato – Huikang

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We usually continually offer you the most conscientious consumer services, along with the widest variety of designs and styles with finest materials. These initiatives include the availability of customized designs with speed and dispatch for Frozen Sweet Potato Hash Browns, Oven Roasted Frozen Broccoli, Frozen Mediterranean Vegetables, Our team members are aim to provides products with high performance cost ratio to our customers, and the goal for all of us is to satisfy our consumers from all over the world.

2018 Good Quality Cooking Frozen Meat - Frozen Diced Cut Potato – Huikang Detail:

Product introduction	Record base raw materials, mainly white flesh potatoes.
Product specification	10mm、15mm、17mm，Randomcut3.5g/6g/7g
Product features
Apply channel	Suitable for food processing, restaurant chain and other industries.
Storage conditions	Cryopreservation below -18℃

Instant freezing system. The CAS freezing system is a combination of a dynamic magnetic field and a static magnetic field, which releases tiny energy from the wall to make the water molecules in the food small and uniform, and then immediately cool the food from the supercooled state to -23° Frozen below C. Since the expansion of frozen crystals is minimized, the cell tissue of the food is not destroyed, and the color, aroma, taste and freshness of the food can be restored after thawing, and there is no juice loss, and the taste and water retention are better. maintain.
Food decompression freezing
Food decompression and freezing Food decompression and freezing preservation is composed of vacuum cooling, cryopreservation and gas storage. It has the characteristics of low temperature and low oxygen, inhibits the growth and respiration of microorganisms, and reduces the influence (damage) of oxygen and carbon dioxide on food. Therefore, reduced-pressure freezing preservation not only has the advantages of rapid freezing, prolonged preservation time and improved storage quality, but also prolonged the shelf life of food.

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