Seafood: How much do you know about live, chilled, frozen, and dried?
In a narrow sense, only fresh seafood can be called seafood, and seafood has relatively high requirements for long-term preservation and long-distance transportation. In the same way, today we will briefly introduce the common ways of keeping seafood fresh.
The main processing methods are as follows: fresh, chilled, frozen, and dry, and freezing is also divided into two types: ship-frozen and shore-based according to the processing location.
Many people think that fresh seafood is the best because it is the freshest. If you are near a seafood fishing spot, it is reasonable to ask for live food.
Generally speaking, live and fresh can maximize the taste and nutrition of seafood, and it is suitable for seafood such as shrimp, crab and shellfish. Because live fresh has high requirements on transportation and storage conditions, it requires huge cost input, and the price in the seafood market is relatively high.
Therefore, it is best to eat fresh seafood in coastal areas, otherwise even if the survival of seafood can be guaranteed during transportation, the actual taste is much inferior to seafood processed in other ways.
After the seafood is landed, it is covered with crushed ice layer by layer in a short period of time to keep it fresh. The seafood processed in this way is called chilled.
When we go to the supermarket to buy fish, we often see aquatic products placed on the ice piles, which are usually chilled. The chilled preservation method is suitable for the transportation of seafood with a short distance. The time for chilled fish to leave the water is short. Citizens often think that chilled fish is more fresh and the market price is higher than that of frozen fish.
Chilled food is at the critical point of freezing point, the meat remains soft, and the low temperature can prevent the reproduction of bacteria, the taste and nutrition are preserved to the greatest extent, and the freshness can be maintained in a short period of time, which is more delicious than frozen products.
Freezing means that seafood is stored below -18°C after being frozen.
Frozen seafood is generally frozen seafood by quick-freezing, that is, using modern freezing technology to reduce the temperature of seafood to a temperature below its freezing point in the shortest time possible, so that the water is completely solidified and prevented from flowing. The quality changes caused by sex are a way to ensure the nutrition and quality of seafood.