The storage of fish is actually very large depending on the size of the fish, the type of fish, and the thickness of the fish’s fat For example, salmon, herring, trout, mackerel and other fish have high fat content. They can only be stored for about 2 to 3 months when stored in a cold storage at -18°C. In the same storage Under conditions, for fish with less fat, the storage period can reach about 4 to 5 months, so we generally recommend: If you store fish with more fat, the temperature of the cold storage can be controlled at about -30 to extend the storage. During the period, the temperature of fish with less fat should be controlled between -18 and -23 and the storage period can be extended. Some fish with red muscles should be refrigerated below -30, and there are some special types of fish. It is necessary to control around -40~-60 for storage.
In addition to the temperature difference in the storage of fish, there are also differences in the way the fish is handled , For example, its freezing method, we have three common ways of freezing fish: freezing in a quick-freezing tunnel, freezing in a low-temperature flat plate, and soaking and spraying with low-temperature liquid.
Freezing in a quick-freezing tunnel refers to the rapid freezing of fish directly under low temperature, high speed and cold air. The temperature is generally around -25°C. The current technology is already very sophisticated. Both temperature and wind speed can be controlled. However, if the wind speed is too high, the product will consume more dry consumption. Therefore, it is also important to control the humidity inside. It needs to be controlled at about 95%. The advantage of the quick-freezing tunnel is that the fish are all automatically controlled in the tunnel, mechanized production is realized, and the processing efficiency is relatively high.
low-temperature flat freezing refers to the freezing of fish by placing the fish in a fish plate and pressing between two low-temperature flat plates The pressure of this type of equipment is generally 40-100kpa. The advantage of low-temperature flat-plate freezing is that the frozen fish has a neat appearance, which is convenient for packaging and transportation, and the dry consumption is relatively low.
Let's continue to talk about the immersion and spray of cryogenic liquid. The immersion and spray of cryogenic liquid means using low temperature Soaked in salt water or sprayed with liquid nitrogen, this kind of cold storage construction method is suitable for storing fish without packaging, so that the fish body can be coated with ice to maintain the taste and reduce dry consumption.