ICHI SeaSnow. Use the ice machine
Low temperature ice making technology, keep -1℃ for a long time.
Seafood has a salt concentration of about 1%, and since conventional crushed ice has a salt concentration of 0%, when crushed ice or melted ice comes into contact with seafood, the cell SAP seeps out due to differences in osmotic pressure, causing the seafood to discolor and decay faster.
Sea Snow ice crystals can produce 1% salinity, and salinity of fish meat, won't produce the osmotic pressure, can effectively inhibit cell ion transfer, moisturize muscle fibers, and the Sea of Snow ice crystals is more exquisite, can better package ingredients, reduce food contact with air, keep the seafood fresh for a longer time.
10 days storage and transportation test for salmon
Low temperature ice making technology, keep -1℃ for a long time.
Sea Snow ice crystals can produce 1% salinity, and salinity of fish meat, won't produce the osmotic pressure, can effectively inhibit cell ion transfer, moisturize muscle fibers, and the Sea of Snow ice crystals is more exquisite, can better package ingredients, reduce food contact with air, keep the seafood fresh for a longer time.