First of all, I quoted a reply from the Marketing Director of China Aviation Comprehensive Technology Research Institute: "Food quality and safety will definitely be the key to the future. The problem of the unity of opposites.
The wealthy class will be freed from the so-called celebrity recommendation and gradually enter the category of scientific high-end food. The biggest problem now is the popular "marketing" theory in China, which packs a lot of food with no outstanding quality into high-end food and squeezes the corresponding space. . And food safety will become an important position for national investment and supervision together with agricultural production issues. A large amount of debt owed by environmental protection must be redeemed here. It even includes the red line of cultivated land, which affects housing construction and real estate. For the common people who have passed through the planned economy and demanded consistent product quality, they must pass the moral barrier of high price and high quality, and low price and safety. "
With the development of science and technology, food processing methods have changed from traditional drying, high-temperature drying, and spray drying, to the current vacuum freeze-drying technology (referred to as freeze-drying technology). In order to achieve long-term preservation, different drying methods The form, quality, and nutritional content of the prepared products are also different. The quality of freeze-dried food is higher than the traditional drying and drying methods, which is the inevitable result of the development of new science and technology superior to traditional old technology.
Why can freeze-dried food keep the original shape and taste of food? This is because the freeze-dried food is dehydrated under the condition of vacuum and low-temperature freezing through the food freeze-drying machine, and the shape of the freeze-dried food is fixed. Sublimation and dehydration, the dehydrated food not only maintains the original skeleton structure, but the space occupied by the original ice crystals will form micropores like sponges. These micropores are very easy to absorb water and can quickly restore the food.
