What is the difference between chilled fish and frozen fish?

Frozen fish and chilled fish have their own advantages and disadvantages, frozen refers to the live seafood in a container with water, and then placed in minus 35 low temperature preservation, the general shelf life can be half a year to 1 year, this frozen seafood is suitable for long-distance transportation of seafood, such as we see in the supermarket hairtail, cod, yellow croaker, etc.

Chilled refers to the fact that after the fish is caught, it is covered with layers of crushed ice to keep it fresh, which is suitable for transporting seafood with a short distance and is generally stored for 1 day. Many fish buyers often mistakenly think that chilled fish is fresher and has high nutritional value, and most of them will buy chilled fish, and most of the frozen fish are more expensive than frozen fish.

But the fact is that the nutritional value of frozen fish has not been lost, and if it is allowed to thaw naturally, it will not affect the taste. In contrast, frozen fish is less likely to be contaminated with drugs than chilled fish, because the shelf life of chilled fish is relatively short, and many unscrupulous merchants will use a large amount of formaldehyde, chloramphenicol, malachite green and other drugs to preserve these chilled products and extend their shelf life. Fish soaked in the drug are difficult to distinguish with the naked eye, and there is a certain risk to human absorption.

The difference between chilled and frozen is as follows:

1. The storage temperature is different.

Chilling is to reduce the temperature to about 0 degrees; The freezer compartment of the refrigerator is mostly in the lower part, and the freezing reduces the temperature to below -18 degrees Celsius to facilitate the storage of products for a longer period of time.

2. The degree of freshness is different.

Refrigerator chilling is to maintain the freshness of freshly killed fish, shrimp, crabs and other seafood; And freezing is to freeze the seafood products, which can be left for a long time and lose the umami of the product itself.

3. Different modes of transportation.

The transportation equipment required for chilling is relatively high and cannot be transported in large quantities; Freezing is directly frozen, which is convenient for large-scale transportation.

4. The texture of the physical object is different.

Chilled meat is firmer and brighter in color; After being frozen at a low temperature, the meat will be slightly dry and deteriorate, resulting in a much worse taste.

Benefits of chilled versus frozen:

Chilled products are at the freezing point, the meat remains soft, and the low temperature prevents bacteria from multiplying, and the taste and nutrition are preserved to the greatest extent, making them more delicious than frozen products.

This type of freezing usually preserves the seafood by layering it with crushed ice. When we go to the supermarket to buy fish, we often see aquatic products placed on top of the ice pile, which is usually chilled. The chilled preservation method is suitable for seafood with a short transportation distance, and the time for chilled fish to leave the water is short, and the public often thinks that chilled fish is more fresh, and the market is more expensive than frozen fish.

First, there are different ways to preserve freshness

Chilled, freshly caught seafood, quenched, but the food is very fresh and the nutrients are not lost. Freezing is to freeze the outside of the seafood with a layer of ice, isolate it from the air, so that the food will not oxidize, and the food can be kept from deteriorating for a long time.

Second: the storage time is different

Frozen seafood can be transported over long distances and stored for a long time, generally frozen seafood can be stored for 3 months, while chilled seafood is different, it can ensure the freshness of seafood, but the freshness time is very short, about 24 hours.

Third: Different.

Chilled and frozen seafood ** is not the same, generally speaking, chilled is a little more expensive, this is also because after the seafood is landed, directly put into the cold storage, the temperature of the cold storage has been controlled at about 0 degrees for transportation, which is also destined to be more expensive unit price of such products, because in the transportation process, it also needs to be consumed, but it can ensure the taste and freshness of the ingredients. Freezing is not so complicated, and the cost is naturally lower.

Fourth: freshness is different.

The biggest difference between chilled and frozen seafood is the difference in freshness, so even if it is a little more expensive, most people will still choose chilled.

The difference is that the frozen hairtail is stored in a large number of frozen warehouses for a long time, while the chilled hairtail is just caught and is afraid that it will not be added to the ice cubes in time to keep the hairtail fresh when it is brought to the market.

Hello, "fresh" refers to the primary products that are not cooked, produced and other deep processing processes, and only do the necessary preservation and simple sorting and putting on the shelves, as well as on-site processing categories such as bread and cooked food. "Chilled" means freshly produced, freshly collected, or freshly made.

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Frozen hairtail fish has a long time period and may affect the eating taste, chilled hairtail fish is just caught and frozen and kept fresh in the fastest time, the time will not be very long and the edible taste of hairtail fish is better.

If the frozen hairtail is frozen for too long, wrap all the hairtail in an ice coat. Chilled hairtail is frozen while the hairtail is still alive! Place the hairtail on top of the ice cubes!

Frozen hairtail will be more tender and refreshing than chilled hairtail, but chilled hairtail will taste more delicious than frozen hairtail, more suitable for soup, and has higher nutritional value.

1. The storage temperature is different: cold and fresh is to reduce the temperature to about 0 degrees; Freezing lowers the temperature to below -18 degrees to store the product.

2. The degree of preservation is different: chilled can maintain the freshness of the fish just dead; Freezing is when the fish is frozen and can be left for a long time, losing the umami flavor of the product itself.

3. The mode of transportation is different: the transportation equipment required for chilling is relatively high, and it cannot be transported in large quantities; Frozen is directly frozen, which is convenient for large-scale transportation.

4. Different: Chilled food is higher due to its higher transportation cost and good taste; And the frozen ** is relatively low.

1. The difference between chilled and frozen.

1. The storage temperature is different.

Cold fresh is to reduce the temperature to about 0 degrees; Freezing lowers the temperature to below -18 degrees to store the product.

2. The degree of freshness is not the same.

Chilled means that it can maintain the freshness of the fish just after death; Freezing means that the fish can be left for a long time and lose the umami of the product itself.

3. The mode of transportation is different.

The transportation equipment required for chilling is relatively high and cannot be transported in large quantities; Frozen is directly frozen, which is convenient for large-scale transportation.

4. **Different.

Chilled due to the high transportation cost and good taste, so the ** is higher; And the frozen ** is relatively low.

5. The nutrients are different.

The chilled nutrient content will be higher because it has a relatively short storage time and there is no loss of nutrients; The frozen ones are stored for a long time and the nutrients will be lost.

Freezing is a temperature below minus two degrees Celsius. In this way, the shelf life of frozen food is relatively long. The chilled temperature should be between zero and minus two degrees. We colloquially call it soft freezing. Such foods are not as hard as frozen products when preserved.

The temperature of the refrigerator is between 0-10 degrees, and the freezer is frozen (the freezer compartment is below minus 24 degrees). Freezing is below 0 degrees Celsius. Chilled generally refers to food that has been frozen.

Refrigeration: It is used to preserve food that is not perishable, perishable, or eaten regularly. Frozen:

On the contrary, it is preserved, perishable, and perishable food. Chilled food has a short shelf life, and it is required to be transported from the production place to the destination as quickly as possible, and even air transportation is required in long places, so the logistics cost is higher, and it is naturally more expensive than frozen food.

Chilled is equivalent to 0 degree preservation, and the seafood itself is basically not frozen, so it can maintain freshness in the short term.

Generally, the refrigerator and freezer used in families and supermarkets have a temperature of about -20 degrees, and the structure of seafood will change, and some of them will be dehydrated, and the moisture will precipitate out of the body, and the taste will become rough. The characteristic umami taste begins to disappear, and the fishy smell increases.

In the supermarket of the coastal city, the fresh mackerel is about 15-20 yuan a catty, while the frozen mackerel of the same size is only half.

There is also a freezing technology is ultra-low temperature flash freezing, dozens or even hundreds of kilograms of tuna, high-grade beef, etc., within more than ten hours, the core temperature gradually drops to -60 and reaches complete freezing, the moisture is completely solidified, preventing the quality change caused by fluidity, and ensuring the quality of the meat.

Seafood should be eaten as soon as possible, no matter how it is stored, because after a long time, it will become a tasteless protein.

In the traditional cold storage freezing technology, during the freezing process of food, ice crystals will form due to the moisture contained in the food in the low temperature environment, resulting in the expansion of cell volume, the destruction of tissue structure, and the denaturation of freezing. After these foods are thawed, the moisture contained in the food will be precipitated, taking meat products as an example, in the case of ordinary low-temperature freezing, stored below -18, from room temperature to below freezing, the moisture in the meat products will condense to produce ice crystals, and the meat will be thawed after leaving the cold storage, the thawing process will also partially damage the cells, and the surface of the meat will be dry and the meat quality will deteriorate, resulting in poor taste.

The shelf life of chilled food is much shorter than that of frozen food, and it needs to be transported from the place of production to the destination as quickly as possible, and even needs to be transported by air, so the logistics cost is higher, and it is naturally more expensive than frozen food.

Of course, there are also some special foods that need to be frozen for preservation, such as tuna, high-grade beef, etc., which need to be completely frozen within ten hours, and the core temperature quickly drops to -60 to achieve complete freezing, so that the moisture is completely solidified, preventing the quality change caused by fluidity, and ensuring the nutrition and quality of the meat.

The difference between chilled and frozen is that their refrigeration temperatures are different: the temperature of the chilled chamber is about 2 -10, and the temperature of the freezer is about -16 -26. Nowadays, most refrigerators use a three-greenhouse structure, in addition to the freezer room and the chiller room, there is a zero-degree room, and the internal temperature is close to zero.

Extended information: A refrigerator is a refrigeration device that maintains a constant low temperature, and is also a civilian product that keeps food or other items at a constant low temperature and cold. There are cabinets or boxes that freeze through compressors and ice machines, and storage boxes with refrigeration devices. Its invention can be traced back to the nineteenth century, and the world's first artificial refrigeration household refrigerator was born in 1879, after years of development and innovation, China began to produce household refrigerators in the second half of the 50s of the 20th century.