The freezing time of traditional ice cubes is usually more than 6 hours, and the long cooling process has caused no small damage to proteins and structures. Using liquid nitrogen fresh freezing technology, the freezing process is completed within 3 to 12 minutes, which greatly reduces the degree of damage to the organizational structure, and the seafood can basically maintain the original freshness after thawing. High water retention rate, better taste Due to the speed of rapid freezing can make the water in the cell and the cell gap freeze at the same time, and become countless fine and uniform ice crystals invisible to the naked eye, reducing the water in the cell out, seafood juice will not be lost, better taste. The ice crystal is smaller, and the quality of seafood is higher. Because the ice crystal of liquid nitrogen fresh freezing technology is invisible to the naked eye, the ice crystal is more fine and uniform, and the cell tissue is not damaged, and the quality of frozen seafood products is also higher. The cells are not damaged, the nutrients are not lost, the cells are not damaged, and the nutrients are not lost, which can provide better nutritional value. Better isolation of bacteria to ensure food safety Liquid nitrogen rapid preservation technology produced by the gas is inert nitrogen, liquid nitrogen in the vaporization process to isolate the air has played a role in protecting food. In addition, ultra-low temperature allows the product to be fully effective when frozen, and there is no need to worry about the bacterial reproduction and destruction of food attached to the food.