Glossary

冷冻的类型

在虾上添加水形成一层冰层以保护产品。

冷冻食品的上釉是一个涉及将它们浸入水中或涂上薄冰膜的过程。这个过程有两个目的：保持产品的感官性质（质地、口味、颜色、气味）以及在冷冻期间防止脱水和在储存期间氧化。

上釉有助于在包装、储存和运输期间保持产品的温度，使其能够保存较长时间。通过形成保护性涂层，它有助于保持虾的质量，并确保在整个分销链中，直到销售点，能够更好地控制温度。

The glazing of frozen foods is a process that involves submerging them in water or applying a thin film of ice. This process serves two purposes: preserving the organoleptic properties of the product (texture, flavor, color, smell) and preventing dehydration during freezing and oxidation during storage.

The glaze helps maintain the product’s temperature during packaging, storage, and transportation, allowing it to last for an extended period. By forming a protective coating, it helps preserve the quality of the shrimp and ensures better temperature control throughout the distribution chain, up to the point of sale.