Frozen foods, also known as frozen meals, are food products that are processed and preserved through rapid freezing at extremely low temperatures. This method of preservation is a significant advancement in food technology, distinct from regular refrigeration or slow freezing. The key feature of frozen food is that the ingredients are first cleaned, blanched, cooked, or otherwise prepared before being quickly frozen at temperatures below -33°C. Within 30 minutes, the product’s temperature passes through the critical range of -1°C to 11°C, where more than 80% of the water in the food turns into ice crystals. After freezing, the ice crystals formed are smaller than 10 micrometers, ensuring minimal damage to the cellular structure of the food. Once frozen, the core temperature of the food must be maintained below -18°C for storage and transportation.
Compared to other types of food, frozen foods offer several advantages:
First, they are healthier and maintain high quality. Quick-freezing helps preserve the natural color, flavor, and nutritional value of the food while effectively inhibiting microbial activity, ensuring safety. Second, frozen foods can be nutritionally balanced. By adjusting the ingredients, manufacturers can control fat, calories, and cholesterol levels to suit different consumer needs. Third, there is a wide variety of frozen food products, including over 3,000 types across four major categories: non-staple foods, staple foods, ready-to-eat dishes, and snacks. This diversity makes them an excellent option for people who lack cooking skills. Fourth, they are convenient to use. Frozen foods help balance seasonal supply and demand, reduce household chores, and minimize urban waste, contributing to environmental protection. Lastly, frozen foods are cost-effective. They consume about 30% less energy than canned foods and offer a fresher taste.
Frozen foods are categorized into four main groups: quick-frozen fruits and vegetables, livestock and poultry products, aquatic foods, and ready-to-eat meals. Examples include quick-frozen green beans, broccoli, strawberries, shrimp, fish, dumplings, pizzas, and many others.
The development of frozen foods began in the United States in 1928. However, it wasn't until after World War II that the industry experienced rapid growth. In the late 1940s, the U.S. conducted systematic research on frozen foods, introducing the T-T-T concept (time, temperature, and texture) and establishing regulations for production. This led to industrial-scale production and widespread consumer acceptance. Technological advancements, especially in monomer freezing, helped expand the market globally. Today, frozen food production and consumption are growing rapidly worldwide, with a growth rate of 20–30%, surpassing all other food categories.
In China, frozen food production started later but has grown significantly. Initially, it was limited to export-oriented processing in coastal cities, often using cold storage instead of proper freezing methods. With the introduction of Japanese spiral freezers in the 1970s, the industry advanced. By the 1980s, domestic equipment development helped bring Chinese frozen food technology closer to international standards. Today, there are nearly 200 companies producing over 300 varieties, with an annual capacity of 10 million tons. Despite this progress, China still faces challenges, such as shorter shelf life, outdated pre-treatment and thawing techniques, and an underdeveloped cold chain. Most of the machinery is imported, limiting the industry's full potential. Overall, the frozen food market in China continues to grow, offering great opportunities for future development.
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