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2, pickled processing. Reduce water content, inhibit bacterial growth and enzyme activity. Specific dry pickling method, wet pickling method and mixed pickling method, practical application of mixed pickling method. Operation: Rub the salt in the fish body, put it into the container, then inject the saturated salt water, cover the container and store it in a sealed manner. The amount of salt is adjusted according to the length of the pickling time.
3, smoke fire grilled. The sterilizing by smoke-fired baking makes the aquatic product less susceptible to spoilage and can form a unique smoky flavor. General smoke and cooking combined; can make aquatic products have a stable color and unique odor. The disadvantage is poor sanitation and it is difficult to avoid mold growth.
4, dry processing. Through the drying process, the water in the aquatic product is removed to prevent the bacteria from multiplying. There are two methods of natural drying (drying, air drying, etc.) and artificial drying (baking, baking, freezing, etc.). Natural drying method is simple, simple operation, low cost, can be processed and processed in large quantities of aquatic products in time, but the quality is low, vulnerable to pollution, easy to mold; artificial drying equipment, high technical requirements, high cost, but good quality, health and Save effect is good.
5, heated and cooked. Heating by steaming, boiling or roasting, baking, killing microorganisms, destroying enzyme activity, anti-corrosion and anti-rotation. General aquatic products must also be sealed after the processing of mature products to extend the preservation time. There are two methods for sealed storage: one is direct sealing, that is, the aquatic product is sealed in a container, treated with high temperature to eliminate microorganisms, and to prevent contact with external microorganisms; the other is indirect sealing, that is, in a sealed container filled with carbon dioxide Or other inert gas, replace the air in the container to prevent contact between aquatic products and air, mainly for the storage of dried aquatic products and surimi products.
6, physical storage. The use of ultraviolet radiation and atomic energy to kill bacteria, to achieve the purpose of the preservation of aquatic products, but must be used according to regulations, especially atomic energy radiation.
7, chemical storage. The anti-corrosion effect of chemicals is used to improve the stability of the aquatic product's resistance to storage and quality. This method can only be used under specific circumstances.
Basic methods for processing and storage of aquatic products
1, low temperature processing. Using low temperatures, the proliferation of spoilage microorganisms and autolysis of tissues are inhibited. Generally divided into cooling and freezing two methods. Cooling is to reduce the temperature of aquatic products to about 0°C, which is mostly used for short-term or temporary storage. Freezing causes aquatic products to form a hard state in a low-temperature environment below -18°C and is used for storage for a long time.