Aquatic products in the freezing before, in addition to general raw material processing, there is a need for some special treatment, such as: in order to reduce the loss of fish in the frozen shrinkage of drying, the need to hang the ice coating treatment, ice coating the amount of layer equivalent to the weight of the fish 2 ~ 3% is appropriate; in the hanging of the ice coating in the water, plus the use of sodium alginate, methylcellulose, sodium polyacrylate thickening agent, can prevent cracking of the body of the fish; in order to prevent the freezing of the fresh In order to prevent the frozen fresh, flounder and other white meat fish from losing a large amount of effluent when thawing, it is necessary to first dip the fish body in cooling brine with a concentration of 10-15% for 0.5-1 minutes, or dip the fish in brine with a concentration of 3-5% for 0.5-1 hours; it is also necessary to dip the frozen fish fillets in brine first to reduce the loss; in order to prevent lipid rancidity of multi-fat fish in the freezing and storing, it can be used in the water containing BHA (butyl hydroxy anisole) or BHT (dibutyl hydroxytoluene) or α-tocopherol. Toluene) or α-tocopherol and other antioxidants in water, and then packaged in polyethylene or dichloroethylene film and other materials.
(See food freezing) other tuna are just caught up from the ocean immediately bleed, gill, gutted, will be easy to rot and affect the freshness of the fish part of the removal, and then immediately for ultra-low temperature quick-freezing, quick-freezing to minus 50 degrees Celsius as long as more than 40 minutes of time." Zhu Gong introduction: one eight eight two zero one land one seven seven, -60 degrees Celsius quick-freezing, can make the living cell membrane of the fish from destruction, to keep the meat fresh, if every logistics link after that can maintain the ultra-low temperature state, so that the tuna can maintain the perfect freshness.