Brine quick freeze technology

Our technology is also effective on meat, fruits and vegetables.

One of the most important objective of a seafood business exporter is to be able to maintain the quality and freshness of their seafood products and at the same time lengthen the longetivity of their products.
For this objective, many conventional processes were introduced. Such as iced containers, vacuum pack, blast freezing and many others. 
 
But these supposed solutions have their own disadvantages.
1. Iced container is heavy, thus have a high overhead cost. 
2. Vacuum pack also requires additional cost due to the plastic to be used and is good only for certain products and destroys the texture quality of seafood products due to rapid change in temperature resulting in high density of ice crystal formation.
3. Blast freezing also is good only for certain seafood products and destroys the texture quality of seafood products due to rapid change in temperature resulting in high density of ice crystal formation.
 
Brine quick freezing technology offers a new concept for the solution of sea food exporter's dilemma. 
Our product maintains the freshness of the seafood items while being transported, with no effect on the texture quality of the seafood item, does not have much effect on the overhead cost and has been proven safe for human consumption by tests done by FDA.

Brine quick freezing technology offers a new concept for the solution of sea food exporter's dilemma.