Is liquid nitrogen poisonous?

Standardization of Chinese food has always been a bottleneck restricting the development of Chinese food. McDonald's has 30,000 restaurants around the world, and it is the largest fast food group in the world, relying on a high degree of standardization. The catering enterprises in China have been groping for a long time on the road of standardization, and outstanding catering brands have emerged that have learned the essence of standardization like real kung fu. However, from the perspective of the whole industry, the problem of Chinese food standardization has not been completely solved, and Chinese food standardization always seems to be a thorn in the hearts of catering people. Is it standardized but not refined, and is it refined but not standardized? It is normal.

If a catering enterprise simplifies how to cook every dish, it can recruit people with no cooking experience and make relatively stable dishes after specific training. This is the future development direction of Chinese food. ? In the process of Chinese food standardization, what we really need to do is to turn good chefs into high-quality R&D personnel and concentrate on cooking dishes, while some junior chefs can do simple processing on the spot, so the cost of catering enterprises will drop a lot. ?

Standardization of China Food The Secret Behind Weapons —— Liquid Nitrogen Freezing Technology

As an important part of Chinese food standardization, it is used in the storage of dishes. Seconds frozen fresh? Technology, its secret lies in using ultra-low temperature liquid nitrogen at-196℃ as the cold source, which can obtain great freezing strength, make food quickly pass through the ice crystal generation zone and reach the vitrified frozen state, thus effectively inhibiting protein denaturation, preventing the dry consumption of frozen products, and making the quality of frozen food reach the chilled state after thawing.

First of all, liquid nitrogen itself is non-toxic. Liquid nitrogen gasifies nitrogen, which accounts for 78% of the air. It is an inert gas, naturally non-toxic and does not react chemically with food. The boiling point of nitrogen is 77K(- 196℃). Under normal atmospheric pressure, liquid nitrogen will be formed when the temperature is lower than-196℃. If pressurized, liquid nitrogen can be obtained at relatively high temperature.

A steaming steamed stuffed bun can be quickly frozen in 7 minutes from entering and leaving this quick-freezing cabinet. Can the central temperature be reached? 18℃. The quality of steamed buns is frozen with this liquid nitrogen quick freezer, and the taste is exactly the same as when it was freshly baked. The temperature of liquid nitrogen reaches-196 degrees Celsius (-196 degrees Celsius). When it comes into contact with food, gasification can take away heat faster. Ultra-low temperature and high heat exchange rate realize real freezing. This freezing minimizes the production of ice crystals and helps to maintain the texture of food. This also prevents the loss of water, almost no loss; The original color, flavor and quality of food are maintained.