Liquid nitrogen frozen Qingyuan chicken

The temperature of liquid nitrogen reaches-196 ℃, when itandFood can quickly remove heat after contact. The low temperature and high heat exchange rate achieve true rapid freezing. The ice crystals produced by such rapid freezingverySmall and helps maintain the texture of food. This also prevents the loss of moisture,as much as possiblereach, achieve, attainnoneLoss;try toMaintaining the original color, flavor, and quality of the food.