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Storage temperature and method of various seafood and aquatic products in cold storage


In the cold storage construction industry, we often see some cold storages that store seafood and aquatic products. Now seafood and aquatic products are not subject to geographical restrictions, and we can often eat them at ordinary homes, but in order to ensure fresh storage, it is also a common one. Question, today the editor of Beijing Juxin Refrigeration focuses on several storage methods for fish. The storage of fish is actually related to the size of the fish body, the type of fish, and the thickness of the fat of the fish. For example, salmon, herring, trout, mackerel and other fish have high fat content. Under the condition of -18℃ cold storage, it can only be stored for about 2~3 months. Under the same storage conditions, for fish with less fat content, the storage period can reach about 4~5 months, so we General suggestion: If the fish with more fat is stored, the temperature of the cold storage can be extended at about -30, and the temperature of the fish with less fat can be controlled at -18~-23, and the storage period can be extended. Some fish with red muscles should be refrigerated below -30, and some special types of fish should be stored at a temperature of -40~-60.


Generally, the storage of fish is different in terms of temperature, and there are also differences in the way of handling fish. For example, its freezing method, there are three common ways of freezing fish: quick-freezing tunnel freezing, low-temperature plate freezing, low-temperature freezing Immersion and spraying of liquids.

news-Storage temperature and method of various seafood and aquatic products in cold storage-CBFI-img

Freezing in a quick-freezing tunnel refers to the direct freezing of fish under low temperature and high-speed cold air. The temperature in such tunnels is generally around -25°C. The current technology is very skilled, and the temperature and wind speed can be controlled, but the general wind speed is too high. Relatively speaking, the dry consumption of the product is greater, so it is also very important to control the humidity inside. The humidity needs to be controlled at about 95%. The advantage of the quick-freezing tunnel is that all fish are automatically controlled in the tunnel to realize mechanized production and processing efficiency. relatively high. Low-temperature plate freezing refers to placing the fish in a fish tray and pressing it between two low-temperature plates to freeze the fish. The pressure of such equipment is generally 40~100kpa. The advantage of low-temperature plate freezing is that the frozen fish has a neat shape, which is convenient for packaging and storage. transport, and dry consumption is relatively low. Let’s continue to talk about the immersion and spraying of low-temperature liquids. The immersion and spraying of low-temperature liquids refers to immersion in low-temperature salt water, or spraying with liquid nitrogen. This type of cold storage construction method is suitable for storing unpackaged fish. The fish body is coated with ice to maintain the taste and reduce dry consumption.

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