What is the benefit using Bubble Slurry™ Ice before freezing food, like vegetables, shellfish, etc.?
Prior to freezing vegetables or shellfish, the products are first boiled, and then need to be cooled down, maintain its water content, prevent “imprints” of solid ice, and subsequently complete a fast and efficient freezing process. Current solid ice or pre-chill methods are inefficient. Bubble Slurry™ Ice has proven to achieve all goals: maintaining water content, leaving no marks, and rapidly chill the product prior to freezing. Since most water is squeezed out of the Bubble Slurry™ Ice mix during the chilling process, salt uptake is minimal. Click “Applications” for more information.
