Fresh fish how to save the refrigerator
Fresh fish how to save the refrigerator, fish is a common food, we also love to eat, for the elderly and children often eat fish has a lot of benefits to the body. But if the fresh fish is not well preserved, it is very easy to deteriorate, the following look at the fresh fish how to save the refrigerator?
How to save fresh fish refrigerator 11, live fish freezing method
The easiest way is to buy live fish directly into the refrigerator or freezer, and then take it out to thaw when eating. This fish is as fresh as a live fish.
2, in addition to the viscera salt water immersion method
Fresh fish deterioration often starts from the viscera. So, if you don't want to eat the fish right away, freeze the fish in the refrigerator, you can not have to wash, no need to remove the scales, empty the guts, soak in the concentration of about 10% of the salt water.
3, mustard preservation method
Mustard is a pungent herb that can be ground into a fine powder for flavor. Apply the right amount of mustard to the surface and cavity of the fish, or evenly spread around the container holding the fish, and then and mustard into a closed container for preservation.
4. Hot water treatment method
Remove the viscera of fresh fish and put it into unopened hot water (80~90 degrees), and then remove it after a short pause. After removing the bacteria and impurities on the surface of the fish, the fresh fish can be kept twice as long as the fresh fish without hot water treatment.
5, steam treatment method
Wash the fresh fish, cut it into shapes suitable for cooking, put it into breathable containers, and put the fish pieces into hot steam to sterilize and disinfect, which can be kept for a long time.
6, alcohol treatment method
Pry open the mouth of the fresh fish, the appropriate amount of white wine or beer poured into the mouth, placed in a cool and ventilated place to prevent corruption and deterioration. It also improves the fresh flavor when cooking.
How to save fresh fish is basically the above, but we are usually most common at home or directly into the refrigerator, then the fresh fish is generally placed in the freezer or refrigerated?
Cryopreservation is -20 below the low-temperature thin preservation, refrigeration is 0 about the preservation, let's take a look at the difference between cryopreservation and refrigeration preservation
Meat differences
In the freezing process, the water inside the aquatic products formed by the expansion of the volume of ice particles, destroying the structure of the organization, the occurrence of freezing degeneration.
The use of refrigeration, although not destroying the tissue structure of aquatic products, but for shrimp, crabs, mollusks or crustaceans such as aquatic products, in the process of preservation of the meat will become cloudy, flavor deterioration, soft meat.
At the same time, due to the high preservation temperature, it is necessary to inhibit the reproduction of microorganisms, so the preservation period is only 3 days. It is recommended to consume it as early as possible.
Nutritional value
Frozen marine fish loses some nutrients. This is because when the fish is frozen, ice crystals form from the water in the fish's myogenic fibers, but when thawed there is no way to polymerize them with the protein molecules, so they cannot be fully absorbed back into the fish. Most frozen fish is frozen at the optimum time, so most of the nutrients are retained. This loss does not affect the core nutritional value of the fish. It's almost as good as freshly caught fish, and is also rich in protein, Omega-3 fatty acids, and other nutrients.
But if you keep different seas and different kinds of fish in the same aquarium, not only are they susceptible to bacterial infections, they can also die. That's why a small percentage of fish in an aquarium that appear to be alive and fresh are actually dependent on the medications in the water to support their vitality.
Taste Differences
If there is a comparison, chilled and frozen can still be tasted (the flavor part is the same). The frozen flavor will be more tender, after all, freezing still loses some moisture.
Frozen fish is safer
The Hygienic Standard for Fresh and Frozen Animal Seafood Products (GB2733-2005), launched and implemented in 2005, stipulates that frozen products should be packaged and stored intact in a cooler at -15 degrees to -18 degrees
The U.S. Food and Drug Administration (FDA) The U.S. Food and Drug Administration (FDA) requires fish to be frozen at -35 degrees for 15 hours or -20 degrees for seven days before consumption, while the EU standard is to freeze at -20 degrees for more than 24 hours.
At -20 degrees, it is safer to eat as it effectively kills bacteria and parasites. When eating raw fish, it needs to be frozen quickly to kill parasites. Therefore frozen fish is safer.
For frozen, the preservation period is only 3 days due to the high preservation temperature which inhibits the reproduction of microorganisms. It is recommended to consume it as early as possible.
How to keep fresh fish refrigerator 2
Degutting salt water immersion method
Can be in the case of not washing, not scraping the scales, the fish viscera hollowed out, placed in 10% salt water immersion, can be preserved for a few days without deterioration.
Mustard preservation method
Take the appropriate amount of mustard coated on the surface of the fish body and the inner cavity parts (has been opened), or evenly sprinkled around the container of fish, the fish and mustard placed in a closed container, can be preserved for 3 days without deterioration.
Hot water treatment method
Remove the viscera of the fresh fish, into the hot water (80 ℃ ~ 90 ℃) will be open and not open, a short pause will be fished out, the appearance of the fresh fish has been whitened, put on ice storage, can be compared to the non-hot water treatment of fresh fish to extend the preservation of time by a factor of two.
Steam treatment method
Clean the fresh fish, cut into shapes suitable for cooking, packed into a plastic bag with breathable, the whole bag of fish in hot steam sterilization, can be kept fresh for 2 to 3 days.
Preservation of fresh fish method
Preservation of fresh fish, directly in the refrigerator on the "waste"! Teach you a trick, eat with live fish as fresh. We buy back the fish, if it is frozen fish, it can not be put into the refrigerator to freeze it, because repeated freezing will also affect the meat quality of the fish and nutrition, if it is a fresh fish, in the frozen time can not be put directly into the refrigerator, otherwise it will also affect the taste of the fish.
When I went to buy fish, the boss also taught me to save the fresh fish, the first method is to clean the fish after treatment, soak in lightly salted water for half an hour, which can play a disinfectant effect, the fish soaked and then fished out and drained the water, with a plastic wrap or plastic box will be the fish loaded up, if you need to preserve the freshness of the fish more than one to a ` loaded up so that how much to take more convenient, and finally put in the refrigerator to freeze the fish, and then the fish will be put into the refrigerator. If you need to keep a lot of fish, you need to pack it one by one so that you can eat as much as you can take more conveniently, and finally put it into the refrigerator to freeze it.
There is also a way to deal with the surface of the fresh fish coated with a layer of mustard powder, also sprinkled a layer inside the plastic bag, and then the fish into the bag, into the refrigerator for freezing, mustard powder has the effect of preserving the freshness of the fish can always be in a state of freshness, even if frozen thawed, the fish is still as tender as the fresh.
How to save fresh fish refrigerator 3
Fish function and role
Fish is a good aquatic food tonic, not only flavorful, but also health effects. The effects of different fish are somewhat different.
The crucian carp, has the benefit of qi and spleen, diuresis and swelling, clearing heat and detoxification, through the breast and other functions. With fresh crucian carp and pig's hooves with simmering, even soup consumption, can cure maternal breast milk. Carp oil is beneficial to cardiovascular function, but also reduces blood viscosity and promotes blood circulation.
Carp, has the spleen and stomach, diuretic swelling, cough and asthma, safe tire through the breast, clearing heat and detoxification and other functions. Large carp to stay scales to remove the intestinal complex simmering cooked sub-service, the treatment of jaundice. Use live carp, pig's feet in soup to cure pregnant women with little milk. Carp and Sichuan shellfish end a little boiled soup to take, the cough asthma.
Silver carp, warming the middle, warming the stomach, moisturizing the skin and other functions, is warming the middle and nourishing food.
Mackerel, there is a tonic stomach, dampness, water, wind and other functions. It contains zinc, selenium and other trace elements that help fight cancer.
Blackfish, has the function of tonifying the spleen, removing blood stasis and generating new blood, clearing away heat and wind, and tonifying the liver and kidney. Blackfish and ginger red dates boiled food on the treatment of tuberculosis has an auxiliary effect. Blackfish and brown sugar stew can cure nephritis. Maternity food steamed blackfish can promote lactation and blood.
Cuttlefish, nourish the liver and kidney, tonic blood, clear the stomach to heat and other functions. It is a health food for women, and has the functions of nourishing blood, improving eyesight, promoting menstruation, stabilizing the fetus, facilitating childbirth, stopping bleeding, and promoting lactation.
Grass carp, warming the stomach and neutralizing the liver to dispel wind and other functions, is warm to supplement the deficiency of health food.
Scallop, warm stomach, tonic deficiency, skin, wind, insecticide, tonic organs and other functions, can be used as an adjunctive therapy for prolonged hepatitis, chronic hepatitis. Hepatitis patients with fresh scallops steamed to take the upper layer of oil to eat, long service can improve symptoms.
Nutritional Value of Fish
1, fish contains folic acid, vitamin B2, vitamin B12 and other vitamins, nourishing stomach, diuresis, breast milk, purging and detoxification, stopping coughing under the effect of gas, on all kinds of edema, edema, abdominal distension, oliguria, jaundice, breast milk is not effective;
2, the consumption of fish on pregnant women, fetal restlessness, gestational edema has a very good effect;
3, fish is rich in magnesium, the cardiovascular system has a very good protective effect, is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases;
4, fish is rich in vitamin A, iron, calcium, phosphorus, etc., often eat fish and liver, blood, skin, hair effects.
5, rich in complete protein. Fish contains a large number of proteins, such as yellowtail with 17,6%, scallop with 18,1%, mackerel with 21,4%, silver carp with 18,6%, carp with 17,3%, crucian carp with 13%. The proteins contained in the fish are complete proteins, and the amount and ratio of essential amino acids contained in the proteins are most suitable for the human body's needs, and are easily digested and absorbed by the human body.
6, lower fat content, and more unsaturated fatty acids. Fish fat content is generally low, most only 1% -4%, such as yellowtail with 0, 8%, scallop with 3, 8%, mackerel with 4%, silver carp with 4, 3%, carp with 5% crucian carp with 1, 1% bighead carp (fathead minnow) only 0, 9%, cuttlefish only 0, 7%. Fish fat is mostly composed of unsaturated fatty acids, unsaturated fatty acids have a longer carbon chain, has the effect of reducing cholesterol.
7, high content of inorganic salts and vitamins. Marine fish and freshwater fish are rich in sulfur, but also contains phosphorus, calcium, iron and other inorganic salts. Fish also contains a lot of vitamin A, vitamin D, vitamin B1, niacin. These are nutrients that the human body needs.
In addition, the fish muscle fibers are relatively short, protein tissue structure is loose, water content is more, therefore, the meat is more tender, and livestock meat compared to eat more feel soft and tender, but also more easily digested and absorbed. So, it can be seen, fish has a high protein, low fat, vitamins, minerals rich, good taste, easy to digest and absorb the advantages.