Frozen storage and thawing of aquatic products Wu, Department of Food Engineering, Xiamen Fisheries University, at present, with the continuous improvement of people's living standards, the quality requirements for aquatic products are getting higher and higher. As a storage method of aquatic products, freezing processing is the main method, but the so-called frozen aquatic products are not simply frozen in cold storage. The manufacturer said that the frozen pig hind legs and frozen chicken breast we bought were all within 8 water. How to detect it accurately. Sometimes the same batch of meat is very different. First, we weigh the frozen meat, put it on a shelf and thaw it at room temperature until the central temperature of the meat reaches -2℃, and then weigh it. Then calculate the water loss rate.

Legal basis:

People's Republic of China (PRC) Food Safety Law

Article 1 This Law is formulated to ensure food safety and public health and life safety.

Article 2 Whoever engages in the following activities within the territory of People's Republic of China (PRC) shall abide by this Law:

(a) food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);

(2) Production and operation of food additives;

(3) Production and operation of packaging materials, containers, detergents and disinfectants for food and tools and equipment for food production and operation (hereinafter referred to as food-related products);

(four) the use of food additives and food-related products by food producers and operators;

(5) Storage and transportation of food;

(6) Safety management of food, food additives and food-related products.

The quality and safety management of edible agricultural products (hereinafter referred to as edible agricultural products) shall comply with the provisions of the Law of People's Republic of China (PRC) on the Quality and Safety of Agricultural Products. However, the sales of edible agricultural products, the formulation of relevant quality and safety standards, the publication of relevant safety information and the provisions of this law on agricultural inputs shall abide by the provisions of this law.

Article 3 Food safety work shall be based on prevention first, risk management, whole process control and social governance, and a scientific and strict supervision and management system shall be established.

Article 4 Food producers and operators shall be responsible for the food safety of their production and operation. Food producers and business operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, ensure food safety, be honest and self-disciplined, be responsible to the society and the public, accept social supervision and assume social responsibilities.

Article 5 A food safety committee shall be established in the State Council, and its responsibilities shall be stipulated by the State Council. The food and drug supervision and administration department of the State Council shall, in accordance with the responsibilities stipulated in this Law and the State Council, supervise and manage the food production and marketing activities. The administrative department of health of the State Council shall, in accordance with the responsibilities stipulated in this Law and the State Council, organize food safety risk monitoring and risk assessment, and work with the food and drug supervision and administration department of the State Council to formulate and publish national food safety standards.