After the aquatic products are harvested, if they do not immediately adopt effective preservation measures, they will easily become spoiled. Here are some simple methods for the processing and preservation of aquatic foods for your reference: Cooling, micro freezing, freezing, and freezing of microorganisms including the growth and reproduction of bacteria, yeast, and molds, and the activities of enzymes inherent in foods, are often the main causes of spoilage and deterioration of aquatic products. The activities of microorganisms and enzymes are all related to the temperature. If the temperature is lowered, the microorganisms will stop breeding and even die, and the enzymes will weaken or lose their decomposition ability. Therefore, when aquatic products are placed in a low-temperature environment, the growth of microorganisms and the action of enzymes can be suppressed, and the preservation period of aquatic products can be extended. Low temperature preservation can be divided into three categories according to the different preservation temperature, that is, cooling, micro freezing and freezing preservation. Cooling preservation, the temperature is about 0 °C ~ 4 °C, there are two methods of ice and water ice. The ice-spreading method is a fresh method of scattering crushed ice directly onto the surface of the fish body. The melted ice water can also clean the surface of the fish body to remove bacteria and mucus, and the weight loss is small. The water ice method is to first lower the clear water to 0° C. with ice. Clear sea water is -1°C, then the fish is soaked in water ice. When the fish body is cooled to 0°C, it is taken out and replaced with ice. This method is generally applied to fishes that are fast or have a large catch after death. The advantage is fast cooling. Micro-freezing and preserving mainly include ice-salt mixed micro-frozen method and low-temperature brine micro-frozen method, and there are not many applications currently in production. Aquatic products must be frozen for long-term storage. There are many methods of freezing, including air freezing, salt water leaching and plate freezing. In China, the vast majority use air freezing method. In recent years, the plate freezing method has developed rapidly. The temperature between freezing is below -25°C. After the fish body temperature drops to -15°C, it is refrigerated in a freezer with a storage temperature below -18°C. The preservation time is 6～ 9 months. The changes that occur during the refrigerating process of aquatic products are almost the same as those during cooling preservation, mainly due to changes in the color, structure, and weight of the fish, but all changes in the refrigeration process are extremely slow. Dry processing of dried preservation products is to remove water from raw aquatic products as much as possible under natural conditions and human-controlled conditions, or to remove certain moisture and add additives to prevent bacterial spoilage and enhance preservation performance. A complete production process. It includes both natural drying methods such as drying and air drying, as well as artificial drying methods such as baking, drying, vacuum, sublimation and drying. The corruption of preserved aquatic products is mainly due to the action of bacteria and enzymes, and the amount of water directly affects the growth of bacteria and the activity of enzymes. In general, more than 50% of water is required for the development of bacteria, and the reduction of the water content also inhibits the activity of the enzyme. In salting and salting process, due to the infiltration and dehydration of salt solution, the water content of the fish body is reduced, the growth and development of the bacteria and the activity of the enzyme are inhibited, thereby delaying the corruption of the fish and achieving the purpose of processing and preservation. Pickling methods include dry pickling, wet pickling, and mixed pickling. Dry pickling method, also known as salting method, salting method, it is the use of solid salt to rely on the precipitation of water in the fish body to form salt solution salted fish. When dry-salted, the salt dissolves and absorbs heat, causing the fish to undergo a certain degree of cooling. However, due to the inability of salt water to form immediately, the salting time is prolonged. Wet picking, also known as salt water, is the method of placing the fish into a container and injecting a pre-prepared salt solution. This method is widely used in the production of freshwater fish as a dry or smoked raw material, which is convenient and rapid, but it is not suitable to produce various kinds of salted fish. Mixed pickling method is a combination of the first two methods. In actual production, one kind of salt is rubbed in the fish body in advance, and after the container is filled into the container, saturated salt solution is injected. The salt on the surface of the fish body dissolves continuously with the water in the body of the fish. The salt water is not diluted, not only overcomes the shortcomings of the wet pickling method, but also allows the salting process to start quickly, avoiding the disadvantages of the dry pickling method. The other is to use salt water and then use dry salt, or use dry salt and then use salt water. Tank storage method is to seal the aquatic product in a container. After the temperature treatment, most of the microorganisms will be eliminated. At the same time, under the condition of preventing the invasion of external microorganisms again, the long-term storage method at room temperature can be obtained. . Its production process is medium pretreatment, including cleaning, cutting, checking, trimming, pre-cooking seasoning or direct canning, adding seasoning liquid or no-drying, ie, dry cleaning, and after exhaust sealing and sterilization. Cooling and other processes. At present, the commonly used tank containers can be roughly classified into two types: metal cans and non-metal cans. The tin cans and tin cans used for coating are the most commonly used in metal cans. There are also aluminum cans and chrome tins. Non-metallic cans are used mostly in glass cans and they have a large share. Cooking Wine,Cooking Hua Diao Wine,Cooking Wine 5 Spices 500Ml,Cooking Rice Wine Zhejiang Shanying Trading Co.,Ltd. , https://www.shanyingtrading.com
Aquatic products processing and preservation