1. Low temperature treatment. The use of low temperature inhibits the proliferation of spoilage microorganisms and the autolysis of tissues. Generally, there are two methods of cooling and freezing. Cooling is to cool the aquatic products to about 0 °C, which is mostly used for short-term or temporary storage. Freezing makes the aquatic products hard in a low temperature environment below -18 °C, and is used for long-term storage.
2, pickled processing. Reduce moisture content, inhibit bacterial growth and enzyme activity. Specifically, the dry pickling method, the wet pickling method and the mixed pickling method are used, and the mixed pickling method is often used in practical applications. Operation: Wipe the salt in the fish body, put it into the container, then inject saturated saline solution, cover the container and keep it sealed. The amount of salt is adjusted according to the length of the curing time.
3, smoked and grilled. Sterilization by smoked fire makes the aquatic products less prone to spoilage and can form a unique smoky flavor. Generally combined with smoking and cooking; the aquatic product has a stable color and a characteristic odor. The disadvantage is that the sanitary conditions are poor and it is difficult to avoid mold growth.
4, dry processing. Through the drying process, the water in the aquatic product is removed to prevent the growth of bacteria. There are two methods of natural drying (drying, air drying, etc.) and artificial drying (baking, baking, freezing, etc.). The natural drying method is simple, the operation is simple, the cost is low, and a large amount of aquatic products can be processed and processed in time, but the quality is low, the pollution is easy, and the mold is easy to be mild; the artificial drying equipment has high technical requirements and high cost, but the quality is good, health and The preservation effect is good.
5. Heat and cook. Heating by steaming, boiling or baking, baking, killing microorganisms, destroying enzyme activity, preventing corrosion and preventing deformation. Generally, aquatic products must be sealed and packaged after processing mature products to extend the storage time. There are two ways to seal the seal: one is direct sealing, that is, the aquatic product is sealed in the container, the high temperature treatment eliminates microorganisms and prevents contact with external microorganisms; the other is indirect sealing, that is, the sealed container is filled with carbon dioxide. Or other inert gas, the air in the container is replaced to prevent the aquatic product from coming into contact with the air, and is mainly used for the storage of dried aquatic products and surimi products.
6, physical storage. The use of ultraviolet radiation and atomic energy radiation to kill bacteria to achieve the purpose of preserving aquatic products, but must be used as specified, especially atomic energy radiation.
7. Chemical storage. The anti-corrosion effect of chemicals is used to improve the storage stability and quality stability of aquatic products. This method can only be used in certain situations.
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