The ice temperature refers to the temperature range from 0°C to the freezing temperature of organisms. The storage of agricultural products, aquatic products, etc. in this temperature range allows them to maintain the freshness they have just picked up. Therefore, it becomes second only to refrigeration, The frozen and frozen 3rd fresh-keeping technology attracts people's attention. What is even more surprising is that processed products that have been subjected to processes such as ripening, fermentation, concentration, and drying are fresher and more delicious than they were when they were freshly picked. As a result, people can taste delicious foods in seasons at any time. Currently, ice temperature technology has become It is promoted throughout Japan. I. The discovery of ice temperature technology At the time, Yamato Shomei, a staff member of the Tottori Prefecture Food Processing Research Institute in Japan, used the CA storage method that was mainly used at that time in the winter of 1970-1971. This method was used to increase the carbon dioxide in the air. The concentration of oxygen decreased to achieve the purpose of suppressing the breath of stored goods.) Experimentally, 4 tons of 20th-century pears were stored. The original set temperature should be kept at 0 degrees, but the temperature of the storage tank is changed to minus 4 degrees Celsius due to poor temperature regulation. All pears have become crystal clear pears. So he cut off all the power and restored the storage to room temperature. After a few days, all the pears were restored to their pre-storage state and their original color and taste were completely restored. This is the discovery of ice temperature, confirming the previous “0°C is the critical temperature for life and death, and organisms cannot be stored below 0°Câ€. The argument is completely wrong. This fact also shows that there is an unknown area that is most noticeable from 0°C to the temperature at which the organism begins to freeze (freezing point). Second, the ice temperature preservation performance of high-quality use of ice temperature technology storage and preservation of agricultural products, aquatic products in time and freshness, more than 0 °C more than twice the refrigerated storage extended, such as the use of refrigeration technology, the pear can only be fresh for 1 week Left and right, but in the ice state can keep fresh for more than 200 days. Fish-type pine crabs are freshly preserved at ice temperatures up to 150 days and do not lose weight. The refrigeration that dominates the circulation field (below -8°C) is longer than the storage time in cold storage, but it has the disadvantage of losing nutrients to the outside when frozen, and the drawback is that the taste does not diminish. However, the ice temperature technology does not destroy the cells. Do not lose the advantages of ingredients. The development and use of ice temperature technology not only reduces the loss caused by the freshness of fresh foods, but also makes it possible to adjust the export time. Ice temperature technology is also widely and flexibly utilized in the fields of food manufacturing and processing. The food processing method in the field of ice temperature is established by techniques such as ripening, fermentation, drying, and concentration. At present, the ice-temperature foods to which the above techniques have been applied include pickles, noodles, bread, wine, vinegar, dried water products, cakes, live cell juices, jams, etc., and have reached more than 200 varieties. In the vicinity of the freezing point temperature of plants and animals, in order to prevent being frozen to death, the continuous secretion of a large amount of antifreeze from the body has reduced the freezing point. The main components of this antifreeze are glucose, amino acids, aspartic acid, etc. These ingredients are actually ingredients that increase the taste of foods. Foods produced using these principles are ice-cold foods.
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