The above is what I saw on the Internet. I'll share with you. I hope it is useful: Jinghong quick-freezing technology is to accurately control the temperature of the quick-freezing room at MINUS 5℃ and keep it in a supercooled state, so that the water in the food will not freeze at MINUS 5℃, and finally the water molecules will become uniform and round ice crystal particles in an instant, and will not form ice needles, puncture the cell wall, lock up the loss of nutrients, and ensure the original flavor of the food. The meat will be fresh for two weeks, and the meat will be cut across the board and will not thaw!