With the increasing development of modern freezing technology, consumers in inland cities can also enjoy delicious fresh seafood through the use of seafood freezers, while also increasing more sales channels and income for fishers near the sea. In order to maintain the freshness of seafood to the utmost extent and deliver the original seafood to consumers, humans have explored a variety of processing methods in the process of ocean fishing. The primary processing methods are: chilled and frozen.
Live: As the name suggests, it refers to live seafood. Since it is alive, you are required to keep the seafood fresh from the moment you catch it until it is delivered to the consumer. If you live near a seafood fishing point, it is reasonable to ask for fresh food. But if you are inland or want to eat imported seafood, the survival rate and fullness of the seafood are difficult to guarantee. Fish are usually difficult to guarantee survival during transportation, while shrimp and crabs are relatively easy, which is why there are more live shrimp and crabs than live fish on the market.
Take the most tenacious big lobster, the big lobster can usually last about a week for transportation, but the lobster lacks food and drink during the transportation, which causes the shrimp to shrink and become thin. This is why the live lobster is often watched after cooking. The reason why the meat is separated from the shell, and even the meat of the shrimp tongs is only 1/3. Therefore, it is best to eat fresh seafood in the coastal area, otherwise, even if the seafood can be guaranteed to survive in transportation, the actual taste will be much worse than the seafood processed in other ways.
Chilled fresh: The seafood is covered with crushed ice layer by layer to keep it fresh within a short period of time after being landed. The seafood with this treatment method is called chilled. Crushed ice can lower the temperature of seafood to about 0°C and keep it within this temperature range during transportation and storage. In this temperature range, seafood basically does not freeze and can maintain freshness in a short period of time. As we often see in supermarkets, seafood lying on ice and not freezing on its own are all chilled. The seafood processed in this way has a shorter storage time, usually only 24-36 hours.
Frozen fresh: refers to seafood that is quickly frozen at ultra-low temperature when it is most fresh and full, and then stored below -18°C. The advantage of frozen fresh is that the core temperature drops rapidly to -18℃ to achieve complete freezing, so that the water is completely solidified, preventing quality changes caused by fluidity, and ensuring the nutrition and quality of seafood. Frozen seafood can lock the nutrition and moisture in the seafood body, and keep the seafood to maximize its freshness during transportation. After thawing, it can restore the state when it was just caught. And can kill bacteria and prevent bacteria from invading, maintaining the original quality of the product, which is conducive to long-term storage.
This storage method is also widely used in seafood products suitable for raw eating. Due to the possibility of parasites such as Schistocephalus in sashimi, sashimi needs to be frozen at a low temperature to reduce the risk of infection. Under normal circumstances, the freezing period will increase by 3 times for every 10°C decrease in temperature. Fatty fish have a shorter frozen storage period for lower-fat fish, and red muscle fish have a shorter frozen storage period. The general freezing temperature is: the low-fat fish and aquatic products are between -18℃~-23℃; the fatty fish is below -29℃, and some red muscle fish may require a low temperature of -60℃. The lowest possible temperature should be used during freezing and transportation, and any temperature fluctuations should be avoided. The US FDA stipulates that fish must be frozen at -35°C for 15 hours, or frozen at -20°C for 7 days before being eaten raw, while the European Union requires freezing at -20°C for more than 1 day.
Dachang will promptly arrange professional technicians to make on-site measurements, combine the historical environmental factors of the actual location, and give customers the best suggestions and design solutions, so as to solve the customer's cold chain system needs in a one-stop manner.
The cold storage is divided into four types according to the temperature in the storage, low temperature storage, medium temperature storage, high temperature storage and ultra low temperature storage. The storage temperature of fruit preservation storage is generally 0~5℃, 2~8℃, 5~11℃, 7~12℃ , The cold storage with the most suitable storage temperature can be determined according to the customer's storage needs.
Cold storage Quotation
The storage body of a small fruit fresh-keeping cold storage is generally 15-20m², which can store 5-7 tons of fruit, and the investment is about 30,000 yuan. The main consumables of the cold storage include units, insulation boards, air ducts, refrigerants, wires and control boxes, etc., while the custom-made fruit fresh-keeping cold storage is generally about 1400~2000 yuan m².
After the two parties have agreed to make an appointment for the installation date and installation schedule in advance, the materials will enter the site at the specified time, and after the customer accepts the quality of all materials, the assembly can be implemented according to the predetermined plan.
7*24 hours to receive customer emails or messages, within 2 hours (normal working hours) to respond promptly to solve all kinds of cold storage installation and cold storage usage problems encountered by customers. New customers can click on the consultation quotation in the navigation bar above or call +86 769 22282409.
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