Frozen food business this industry is not so good.

To do frozen food business know - aquatic frozen food 6 commonly used freezing methods:

(1) Ship frozen: now many seafood in the fishing, seafood fresh state, on board the ship immediately after the processing, after low-temperature freezing, maximize the quality of the seafood, after thawing, can present fresh After thawing, the seafood can present a fresh taste and full nutrition, the freshness is even better than those after long-distance transportation of live seafood, generally modern ocean fishing, will use the "boat frozen" way.

(2) shore freezing: this is the opposite of "ship freezing" a way of freezing, seafood is caught on board by adding ice, so that the seafood to maintain a low temperature, with the fishing boat drifting back to the boat docked, and then the seafood will be frozen, this freezing method, if it is a long-distance fishing, it can not guarantee that the seafood is live, the return trip there is a death is normal. The return journey in the case of death is normal; if it is offshore fishing, the mortality rate of seafood will be lower;

(3) raw frozen: raw frozen, such as the literal, raw seafood directly low-temperature ice-free freezing, most of the fish and seafood can be frozen;

(4) cooked frozen: that is, will be captured seafood (crustacean seafood) with seawater cooked, and then quickly low-temperature ice-free freezing, common cooked frozen Seafood are Arctic shrimp, Arctic shellfish, bread crabs, king crabs, lobsters, etc.;

(5) scalding: scalding, scalding, is the seawater will be caught up to the seafood (crustacean seafood) with seawater scalding, i.e., "half-cooked", and then quickly low-temperature ice-free freezing, the common bleaching of frozen seafood are lobsters, mussels, emerald snail, etc.;

(6) dead frozen: this freezing method is really helpless, some small fishing boats, due to the ship does not have advanced refrigeration equipment, only by adding ice to keep seafood at low temperatures, coupled with a long time to catch seafood, can not return in time, may be through the professional transport ship to carry seafood, it is difficult to keep seafood in the process of the fresh - the most common scallops. common scallops.