Refrigeration operation of seafood quick freezing equipment
2020-07-24 15:16:10
Introduction to seafood quick-freezing equipment. Maintaining freshness and hygiene before cooking seafood is an important key to tasting sweet seafood. Transportation, preservation, freezing, even deicing, bleeding, and killing will affect the taste. If you don’t use the correct method, it will be easy Ingestion of dirty things is harmful to health.
1. Because the tap water contains a small amount of chlorine, it is easy to lose the umami taste, and the seafood washed with tap water is more likely to turn black when placed in the freezer. Therefore, it is recommended to clean the seafood with salt water, and the time of contact with water is not appropriate Too long.
2. When thawing, if it can be placed in the low temperature position on the upper level of the refrigerator *, let it slowly de-icing, which will greatly help retain the taste and flavor of the seafood. Too fast de-icing will worsen the seafood quality and taste. Affected.
3. Whether you are buying fish or other seafood, if you don’t plan to buy a living body and go home for your own disposal, you must wrap it with ice cubes or a cold storage bag, and maintain the freshness at a low temperature of -4℃~2℃.
4. Be sure to clean the seafood before cooking in the pot to prevent the filth and blood from remaining, so that part of the fishy smell can be removed and it is more hygienic.
5. Seafood has a shelf life even if it is stored in the freezer. It is recommended to consume it within 1 week. If it is left for a long time, the flavor will be lost and the taste will naturally be poor.
Nuoruida (Tianjin) science and Technology Co., Ltd. is committed to research, development, and sales of liquid nitrogen freezer. Using European technology, we provide a variety of equipment. The main equipment is liquid nitrogen cryogenic freezer, liquid nitrogen cabinet freezer, liquid nitrogen tunnel freezer,sub-zero processing equipment, cryogenic freezing equipment, and so on.
