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IQF Products
IQF, or Individual Quick Freezing, is an advanced freezing technology that quickly and evenly freezes ingredients to extremely low temperatures (usually -18°C or lower) to maximize the preservation of the original shape, flavor, texture and nutrients of the ingredients. The core advantage of this method is that each ingredient is quickly frozen, avoiding ice crystal connection between ingredients, thereby reducing freezer burn, flavor loss and texture changes.
IQF mushrooms：
lQF nameko,lQF shiitake,IQF oyster,IQF baby oyster,IQF champignon,lQF pleurotus eryngii,etc.
IQF vegetables：
lQF green asparagus,IQF white asparagus,IQF green/red/yellow pepper,lQF broccoli,lQF cauliflower,IQF garlic sprout,IQF tender garlic,lQF carrot,etc.
IQF fruits:
IQF strawberry,IQF raspberry,IQF mulberry,IQF blackberry,IQF lingonberry,lQF pear,lQF apple,etc.
Retain original flavor and nutrition
Due to rapid freezing, IQF can retain the flavor, color and nutrients of ingredients to the greatest extent, and the thawed ingredients are close to the quality of fresh ingredients.
Convenient use
Ingredients frozen by IQF usually do not stick together and can be taken as needed. They are particularly suitable for home consumers and the catering industry, avoiding waste and unnecessary preparation.
Long-term storage
The shelf life of IQF frozen ingredients is usually longer than that of conventional frozen ingredients because ice crystal damage and water loss are avoided during the freezing process.
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