How to store seafood and how to store it fresh

Fish are placed in water with ice cubes, and crushed ice particles are placed on hard shells, so that they can survive longer, even if they die, they are not afraid, because there is ice to keep them fresh. You can put it in an incubator, it's the kind of foam box with a lid, and you can go to the vegetable market to sell seafood and ask for one. Some stalls selling aquatic products in the vegetable market are oxygenated, and the live seafood is packed into plastic bags, then added with water, and then filled with oxygen, and then put it in a foam box It is safer, if the oxygen does not leak out for two days.

How to store seafood and keep it fresh? Seafood can be put in a bottle with water and frozen in the refrigerator to keep it fresher.

Freezing and refrigeration are the most common methods used to preserve the freshness of aquatic products. The temperature used in freezing is low (-25-5), and during the freezing process, the ice particles formed by the moisture inside the aquatic product expand in volume, and the tissue structure is destroyed, and freezing denaturation occurs. After thawing, the internal moisture precipitates, the surface is dry, the meat quality deteriorates, and the taste becomes worse.

With the refrigeration method, although the tissue structure of aquatic products is not damaged, for soft or crustacean aquatic products such as shrimp, crab and cuttlefish, due to the presence of protease in the meat, during the preservation process, the meat will appear turbid, the flavor will deteriorate, the meat will become soft, and the appearance image will be affected.

The method of storing seafood fresh is as follows:

1. Freeze and keep fresh.

It refers to a preservation method that reduces water activity, controls the growth and reproduction of microorganisms, and inhibits the activity of enzymes through freezing, so as to ensure the quality of aquatic products.

Water is a necessary condition for microbial reproduction, and the aw value of water activity required for bacterial reproduction is generally as the temperature decreases, so freezing and preserving fish can effectively inhibit microbial reproduction. The freezing of water has an inhibitory effect on the activity of enzymes in the fish body, which can effectively reduce the rate of protein decomposition in the fish body.

Cold oak freezing is an effective method for seafood products, but there are also certain shortcomings in the preservation of food, such as the freshness of food that has been deeply frozen for a long time and the taste of fresh food will have a certain gap. However, compared with the insurance method of additive manipulation of food, frozen fresh can maintain the original taste of seafood.

2. Salt storage and preservation.

Salt storage is a traditional method used by coastal fishermen to preserve the freshness of marine fish. The principle of preservation is: the use of salt volcanic dehydration solution, so that the water of the fish body is reduced, by destroying the humidity required for the activity of microorganisms and enzymes in the fish body (generally speaking, the water required for the growth and reproduction of microbial bacteria is more than 50%), inhibiting the reproduction of microorganisms and the activity of enzymes, so as to achieve the purpose of preservation.

The salt preservation methods mainly include dry picking, wet salting and mixed salting. The dry salting method uses solid salt and water precipitated from the fish body to form a salt solution. Salting the fish carcass for preservation; The wet salting method is to put the fish body into the salt warehouse first, and then add the pre-prepared supersaturated salt solution for salting and preservation; The mixed curing method is an organic combination of dry curing and wet curing.

Before putting the shrimp and seafood in the refrigerator for freezing, the shrimp should be washed with clean water, then put into a metal utensil, injected with cold water, and the shrimp should be submerged, and then put into the freezer layer of the refrigerator to freeze. After the water is frozen into ice, take out the metal utensils, take out the ice cubes and put them into a plastic bag, and then put them in the freezer compartment of the refrigerator for storage.

1.Most of the marine fish are frozen, so they should be frozen in the refrigerator, but after thawing, they should not be put in the freezer.

2.If it is fresh fish, it is necessary to remove the scales and internal organs of the fresh fish, wash and drain it and then cut it into small pieces of slag, pack it in a plastic bag or tin foil to prevent the spread of fishy smell, and finally put it in the freezer of the refrigerator for preservation.

3.Mussel shellfish should be washed with water first, then filled with water in a basin and put a large spoonful of salt, soak it for 2 hours to spit out the sediment and then put it in the refrigerator for refrigeration.

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4.If it is a shrimp, you can wash the shrimp with water and put it in a metal basin, and then put water in the basin, the water should not be over the shrimp, and finally put it in the freezer, take out the basin after freezing into a block, and then pour out the frozen shrimp pieces after placing it for a while, seal it with a fresh-keeping bag, and then put it in the refrigerator and cold stove to keep it quietly.