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Tuna/salmon refrigerator

This is a common and simple preservation method. In addition to crushed ice, it is also possible to add 3 to 7% NaCl, appropriate amount of sorbitol and compound food phosphate during ice making, and cut the fish into 3 pieces. The fish fillet of ~5cm thick is placed in a plastic film bag, and then placed in a plastic frame in the form of ice in the form of layer of fish. It can be stored in a cold storage at 2 to 4 °C. It can also be sliced for small tuna and directly covered with crushed ice. This method generally allows the tuna to have a shelf life of 40 days....

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Product description

Tuna/Salmon Refrigerator:

1. Frozen preservation method

This is a common and simple preservation method. In addition to crushed ice, it is also possible to add 3 to 7% NaCl, appropriate amount of sorbitol and compound food phosphate during ice making, and cut the fish into 3 pieces. The fish fillet of ~5cm thick is placed in a plastic film bag, and then placed in a plastic frame in the form of ice in the form of layer of fish. It can be stored in a cold storage at 2 to 4 °C. It can also be sliced for small tuna and directly covered with crushed ice. This method generally allows the tuna to have a shelf life of 40 days.

2, micro-frozen preservation

The 3 to 5 cm thick tuna fillets are micro-frozen and fresh-keeping at -1 to -3 ° C. Generally, they can be kept fresh for 8 to 10 days. The color and flavor of the meat are unchanged, and they can be used for sashimi.

3. Freezing method

Because tuna myoglobin is oxidized one to three times faster than mammals, and the temperature effect is particularly obvious, in order to keep the color, flavour and taste of the tuna in long-term storage, the frozen storage is generally used. People's improvement of quality requirements and technological progress, the temperature of frozen storage is also getting lower and lower, from -18 ° C → -25 ° C → -35 ° C → -50 ° C → -60 ° C, according to the research of the vine, in 6 During the monthly freezing cycle, the production rate of high-iron myoglobin is about 33% lower than that of -18°C frozen storage at -35°C, and only 2% higher than that of -78v frozen, but the energy consumption is low. Many, therefore, according to the existing situation in the country, it is recommended to use -35 ° C frozen. If the preservation period is to be further extended, a lower freezing temperature is required. In addition, it must be noted that the tuna frozen must also pass through the temperature range of -4 ° C → -7 ° C, otherwise the muscles are also prone to discoloration. Low-temperature tests that can be used to preserve biological materials, plasma, and special materials are applicable to blood stations, hospitals, epidemic prevention stations, electronic chemical and other enterprise laboratories, and offshore fishing companies.

Features

1, temperature control

2, microcomputer control, temperature digital display, the adjustment unit is 1 ° C, the box temperature is -20 ° C ~ -65 ° C adjustable;

3, 25 ° C ambient temperature, the temperature inside the box can be adjusted to -86 ° C;

4, can set the temperature difference between opening and closing.

Cooling System

1. Unique mixed fluorine-free refrigerant, which effectively reduces the exhaust pressure, so that the product can run freely even under the high temperature environment of 32 °C;

2, double-layer door insulation design, effectively keep the box low temperature;

3, ultra-thick high-density fluorine-free insulation layer, good insulation effect;

4. Special dual compressor cascade refrigeration system and heat exchange system design to ensure low temperature and high efficiency;

5. The product has been designed and operated normally by special system.

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Tuna/salmon refrigerator

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