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当 Clarence Birdseye 品尝因纽特渔民冷冻的鳟鱼时，它改变了我们购买食物的方式
这位富有创造力的企业家得出的结论是，东西冷冻得越快，对食物结构造成的损害就越小。一旦解冻，它们“就像新鲜的一样”
来源:《航空与航天杂志》当 Clarence Birdseye 品尝因纽特渔民冷冻的鳟鱼时，它改变了我们购买食物的方式
The inventive entrepreneur concluded that the faster things were frozen, the less damage was done to the structure of the food. Once thawed, they were “exactly like fresh”
这是一个成熟的故事
the screen. 1912 年，一位 25 岁的布鲁克林本地人充满了冒险精神，前往加拿大东北部的冰天雪地，在那里他花了五年的大部分时间学习原住民的生活方式。一种特殊的做法令他着迷：因纽特渔民保存鱼类的方法，只需将一条鳟鱼从冰洞中拉出来，然后让它在零下 30 度的空气中几乎立即冻结。 When thawed and cooked, the fish tastes remarkably fresh.年轻人刚刚
in a palatable way, which will bring him a fortune in the decades to come.他的名字叫克拉伦斯·伯德赛。
The key to maintaining freshness, Birdseye realized, was crystallization. When a food freezes slowly, the liquid within it forms large ice crystals, which damage its cell structure.解冻后的结果是：一种漏水、颗粒状、糊状的产品，这是 1900 年代初期美国唯一可用的冷冻食品。 Flash-freezing, however, results in tiny ice crystals, preserving the food’s texture and flavor.
这一发现促使 Birds Eye 公司于 1923 年成立，为如今价值近 3000 亿美元的全球冷冻食品行业以及更大的现成、包装和加工食品领域打开了大门。 But Birdseye’s innovations went far beyond simply importing the quick-freeze method. His ideas were so new that he had to pioneer every step of production, inventing machines along the way. The first of his more than 200 patent applications was for insulated containers to keep his products cool; he also developed new waterproof inks, glues and cellophane that could withstand freezing and thawing.
你知道吗？冷冻票价的更多好处