The role of ice making machine in food industry

1、 The supermarket has a good performance in food processing. For example, the packaged food is sterilized at high temperature and needs to be cooled quickly to avoid long medium temperature time, which is suitable for bacterial growth. It is recommended that the packaged food be placed in the ice water mixed with flake ice for rapid cooling and substantial cooling to maintain the original flavor of the product and improve production efficiency.

2、 Vegetables and flowers are packed in the bubble film box, which is not suitable for long-distance transportation, because fresh vegetables and flowers are still in the life process. During this process, the quality of vegetables and flowers will be rapidly changed and the product value will be reduced due to the high temperature. The flake ice can reduce the environmental temperature, provide sufficient water and slow down the life process. Therefore, adding flake ice in the bubble film insulation box can maintain the original style of the product and improve the product quality.

3、 Supermarket preservation and display:

The flake ice produced by the flake ice machine is uniform, white and smooth. In supermarkets and shopping malls, the flake ice is used for the preservation and display of seafood and fresh meat, so that the product has a good display effect. Because the surface of the flake ice is dry and smooth, the possibility of scratching the surface of fish products is avoided, the permeability of the lower layer seafood is maintained, the original flavor of the product is guaranteed, and the loss caused by dehydration and hypoxia is prevented.

4、 Meat processing:

The flake ice machine has been widely used in the meat processing industry. During the rolling and rolling process of sausage production, the high temperature caused by the friction between the high-speed rotating rolling barrel and the ingredients not only promotes the breeding of bacteria, but also changes the color and taste of the meat. In addition, it will cause degreasing (fat melting) and make the produced sausage bacteria exceed the standard, with dim color, hard taste and greasy. When the flake ice is mixed into the ingredients of sausage, it will obtain rapid cooling and ideal concentration, maintain the color and taste of the product, prevent degreasing, and improve the hygiene standard.