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       由于凍結(jié)速度快，食品的冰晶就小，就能最大可能的保存食品的風(fēng)味、營養(yǎng)，對食品內(nèi)部結(jié)構(gòu)的破壞就少，再加熱時食品就能基本恢復(fù)原狀。如果不是速凍，產(chǎn)品就會出現(xiàn)表面干燥，有裂紋，變硬的現(xiàn)象，產(chǎn)品的風(fēng)味、口感就差，食品的營養(yǎng)價值就會下降。
Because of the frozen speed is so quick, the ice crystal is so small, so that it can keep the flavor and nourishment so well, and it's good for the structure keeping, when the food has been hot once more.it can keep as the same as before. If not, the surface of products will be with dry and cracked, and the flavor will be bad and nourishment will be turn down.