Origin
The idea of frozen food came from the Eskimos. Before that, people were very confused because thawed food wasn't delicious. Clarence Birdseye, the inventor of frozen food, discovered during his travels in Greenland that some Eskimos hung fish outdoors. In the cold weather of minus 40 degrees Celsius, the fish froze in minutes, allowing them to be preserved for a longer time and still taste delicious after thawing. Birdseye discovered that food should be frozen as quickly as possible, so in 1924 he invented a device that could quickly freeze food, just like in the freezing weather of Greenland.
Development
After the world's first quick-freezing machine was successfully trial-produced in the United States in 1920, quick-frozen processed products were immediately introduced. By the 1950s, frozen food became increasingly popular. Frozen food is best thawed in natural air at around 15°C, or in flowing water at 10-15°C (except for special products). In addition, compared to canned food, frozen food processing is simpler, the cost is lower, it extends the shelf life of food, and reduces the loss of nutrients.
Frozen food originated in the United States, starting in 1928, but in the following short period of time, due to people's lack of necessary understanding of frozen food, it did not win more consumers, and production development was very slow, until after World War II did frozen food rapidly develop.
From 1948 to 1953, the United States systematically studied frozen food, put forward the famous T, T, T concept, and formulated the "Frozen Food Manufacturing Regulations". Since then, frozen food has achieved industrial production and entered supermarkets, and has been deeply loved by consumers. In particular, the development of single-unit rapid freezing technology for fruits and vegetables has opened up a new situation for frozen food, and this technology quickly swept the world.
In recent years, the production and consumption of frozen food in the world has been booming, with a growth rate as high as 20%-30%, exceeding any other food, with more than 3,000 varieties. Some countries in the United States, Japan, and Europe have formed a complete refrigeration chain from raw material production to processing, sales, and home consumption, ensuring the industrialization and socialization of frozen food.