It locks moisture and freshness far better, preserving the original color and taste. During rapid ultra-low temperature cooling, intracellular water freezes in place before it can leak out of cells, effectively preventing moisture loss. This technology also delivers superior sterilization and disinfection, and strongly inhibits the growth of histamine-producing bacteria. In an ultra-low temperature environment, the substrate surrounding bacteria freezes instantly, raising osmotic pressure and altering physical and chemical properties. All bacterial microorganisms cease reproduction, and the activity of histidine decarboxylase is suppressed, resulting in outstanding bactericidal performance.