the quick-freezing process of the saucehead liquid nitrogen tunnel quick freezer is similar to the quick-freezing process of other ingredients. the specific steps are as follows:

1. preprocessing: the fish head is enteringliquid nitrogen quick freezing machinebefore, pre-treatment is required, including scaling, gutting, cleaning, etc.

2. freezing preparation: place the pre-processed fish heads on the conveyor belt, and the conveyor belt sends the fish heads into the entrance of the liquid nitrogen tunnel quick freezing machine.

3. liquid nitrogen spraying: liquid nitrogen is sprayed onto the surface of the fish head through a nozzle or spray device, cooling the surface quickly to form a layer of ice.

4. quick freezing: the fish head continuously moves forward in the tunnel, constantly contacts and absorbs liquid nitrogen, and the temperature continues to decrease until it reaches the required quick freezing temperature.

5. warming up: after the quick-frozen fish heads come out of the liquid nitrogen tunnel quick freezing machine, they need to be warmed up to gradually increase the temperature to a suitable temperature.

only in this way can the taste and quality of the dish fish head be guaranteed.

6. packaging: the warmed dish fish heads need to be packaged to avoid being contaminated and oxidized by the outside world again, and to facilitate storage and transportation.

the above is a general process for quick-freezing fish heads in a liquid nitrogen tunnel freezer. the specific operations may have some differences, depending on the specific equipment and technology.