What are the aquatic products What are the main aquatic products

1. Eel

Eel, also known as white eel.

White eel, river eel.

Eel, creek slippery, blue eel, Japanese eel. Eel is a general term for species that belong to the order Eel. Also known as the eel, it is a fish that resembles a long serpentine in appearance and has the basic characteristics of a fish.

In addition, eels, similar to salmon, have migratory properties. Eels are snake-like but scaleless fish that are generally found in brackish and freshwater waters.

2. Mussels

Mussels, also known as sea rainbows, are cooked and processed into dried mussels.

It is a bivalve mollusc.

The shell is black-brown and lives on coastal rocks. It is found in the Yellow Sea of China.

The coast of the Bohai Sea and the East China Sea.

The mussel shell is wedge-shaped, with a pointed tip and a broad, rounded back. Generally, the shell is 6.8 cm long, and the shell length is less than 2 times the height of the shell. The shell is thin. The top of the shell is near the very front of the shell. The two shells are equal, symmetrical to the left and right, and the shell surface is purplish-black, shiny, and has growth lines.

Dense and distinct, it grows in a ring from the top.

3. Crayfish

It is a freshwater economic shrimp that is popular because of its delicious meat. Because of its omnivorous nature, fast growth rate and strong adaptability, it has formed an absolute competitive advantage in the local ecological environment.

Its feeding range includes aquatic weeds and algae.

Aquatic insects, animal carcasses, etc., also kill each other when food is scarce.

Aquatic products:1. Shrimp. Shrimp, prawns and other products were the top best-selling products in the survey, with more than 41% of respondents in the survey sample saying they were more inclined to buy shrimp products or were looking for shrimp sources.

In the nineties, there were three main international shrimp markets: the United States, the European Union, and Japan. Nowadays, the Chinese market has become the largest seller of shrimp with strong demand.

2. Salmon.

The second most popular product, nearly 40% of customers surveyed expressed interest. Salmon (Atlantic salmon) is compact and delicious due to its flesh, which is pink in color and elastic. Commonly used for sashimi and sushi, salmon is popular among Chinese people for its deliciousness, firm texture and rich nutrition.

3. Scallops. Scallops live on shallow rocky or sandy seafloors. There are about 400 varieties of it.

It is one of the important marine fishery resources in the world. The shell, flesh, and nacre of scallops are highly valuable. A lot of scallops are eaten as a delicacy.

Scallops with bright radial patterns are very popular with collectors. Scallops are also known as sea scallops, their flesh is delicious, nutritious, and its adjudator muscle is "dried scallops" after drying, and is listed as one of the eight treasures.

It is a general term for aquatic animal and plant products and their processed products produced by marine and freshwater fisheries. Comprehensive analysis and accurate evaluation of domestic and foreign aquatic product markets, the establishment and improvement of China's aquatic product market system, and the promotion of China's aquatic product circulation play an important role in promoting China's fishery production and fishery economic development, and will further promote the adjustment of China's agricultural industry structure and increase the income of farmers and fishermen.

The growth and reproduction of cooling, micro-freezing, and freezing microorganisms, including bacteria, yeast, and molds, as well as the activity of enzymes inherent in food, are often the main causes of spoilage of aquatic products. The activity of microbial enzymes is all temperature-dependent. As the temperature drops, microorganisms stop multiplying or even die, and enzymes weaken or lose their ability to decompose.

Therefore, placing aquatic products in a low temperature environment can inhibit the growth of microorganisms and the action of enzymes, and prolong the shelf life of aquatic products.

Cryopreservation can be divided into three categories according to the different storage temperatures, namely cooling, micro-freezing, and cryopreservation. By cooling and preserving, the temperature is about 0 4, and there are two main methods: sprinkling ice and water ice.

Ice sprinkling is a method of sprinkling crushed ice directly onto the surface of the fish. Melted ice water cleans the surface of the fish, removes bacteria and mucus, and reduces weight. The water ice method is to first use ice to reduce the clear water to 0, reduce the clear sea water to -1, and then soak the fish in water ice, take it out when the fish body cools to 0, and then sprinkle ice to preserve.

This method is generally suitable for fish that are stiff after death or catch large quantities, and the advantage is that they cool down quickly. Micro-freezing preservation mainly includes ice salt mixed micro-freezing method and low-temperature brine micro-freezing method, which is not widely used in production.

If aquatic products are to be stored for a long time, they must be frozen. There are many freezing methods, such as air freezing, salt water immersion freezing, and plate freezing. In China, the air-freezing method is widely used.

The plate freezing method is developing rapidly. After the temperature in the freezer chamber is below -25, the core temperature of the fish is reduced to -15 and then moved to the freezer below -18 for 6 to 9 months. The changes in the refrigeration process of aquatic products are basically the same as those in the refrigeration process, mainly the color, structure and weight of the fish, but all changes in the refrigeration process are extremely slow.

Dry preservation method is a complete production process in which the water in the raw materials of aquatic products is removed as much as possible under natural conditions and artificial control conditions, or part of the water is removed before being added to prevent bacterial spoilage and enhance the preservation performance.

Aquatic products refer to aquatic animals and plants with certain edible value and their pickled and dried primary products.

Return. According to the biological classification, it can be divided into algae plants (such as kelp, seaweed, etc.), coelenterates (such as jellyfish, etc.), molluscs (such as scallops, abalone, squid, etc.), crustaceans (such as shrimp, river crabs, etc.), echinoderms (such as sea cucumbers, sea urchins, etc.), fish (such as hairtail, mackerel, carp, crucian carp, etc.), reptiles (such as Chinese soft-shelled turtles, etc.); According to the commercial classification, it can be divided into live aquatic products, fresh aquatic products (including frozen and chilled products), and processed aquatic products (according to the processing method, it can be divided into aquatic pickled products and dried aquatic products, including light dried products, dried salt products, and cooked dried products).

Fresh aquatic products are divided into four categories: fish, shrimp, crab and shellfish.

That's too much. These include both dried and fresh products.

Dried products: shredded squid, fish fillet, scallop column, etc.

Fresh products: including fish, shrimp, crab, shellfish, macroalgae (kelp, wakame, etc.), etc.

It's fish, shrimp and crabs, and some seafood.

Fish, shrimp, crabs, kelp, etc. are collectively referred to as whose products.

Fresh aquatic products include scallops, abalone, squid, shrimp, sea cucumber, sea urchin, hairtail, mackerel, carp, crucian carp, Chinese soft-shelled turtle, yuan fish, river crab, red sea bream, sea bass, flounder, sea crab, clam, clam, variegated clam, yellow croaker, horse noodle fish, pomfret, salmon, cuttlefish, partial mouth fish and other fresh aquatic animals and plants.

Aquatic product freezing refers to the use of low temperature conditions to inhibit the activity of aquatic product autolytic enzymes and the reproduction of attached microorganisms, and slow down their lipid oxidation, non-enzymatic browning and other chemical reactions, so that it can maintain excellent quality during storage. There are two types of methods: refrigeration and freeze preservation. The freezing point of aquatic products is -2 in the order of freshwater fish, brackish water fish, whale meat, migratory marine fish and bottom marine fish, respectively.

The traditional chilling method reduces the temperature of the fish to close to 0, and it can be refrigerated and kept fresh for a short period of time without freezing.