Quick-frozen food is frozen at a very fast speed at low temperature, while slow-frozen food is gradually cooled from normal temperature to low temperature. Before freezing, there will be a period of temperature change and deterioration. Quick-frozen food has almost no possibility of deterioration, and even microorganisms such as bacteria are in a low-temperature dormancy period, so it is much better than slow freezing. For more articles about food and health, you can see the health food store.