How much do you know about frozen seafood?

For seafood, the vast majority of people's consumption purpose is - for the child nutrition, to the family health in the mainland cities, seafood is more representative of a quality attitude towards life: the ingredients are safe, healthy,, green, nutritious, which is the basic requirements for seafood.

But the freshness of frozen seafood is poor? Not necessarily!

In fact, many consumers have this question, many frozen seafood will have a lot of water after thawing, there are consumers who think that this is also for freshness, so what is the fact?

Frozen seafood after thawing there is water is a normal phenomenon, but the general chilled and frozen products will not add a particularly large amount of ice, especially imported seafood. Because in the process of transportation, the flight load and the weight of the transport truck are limited, the supplier will be based on experience, season, export place and other factors, add the right amount of ice, to avoid the embarrassment of the shipment of low and high freight. Therefore, if the chilled or frozen seafood bought in the market appears to have a lot of water after thawing at home, even more than 50% of the total weight, then it is likely to be the imported seafood arriving at the wholesale trading market and then re-distributed, ice-added products.

In fact, with frozen seafood, to ensure that you eat the past can not eat the ocean deep sea quality seafood, and part of the frozen form of seafood products processed freshness is not worse than live.

[Live Fresh

Shelf life is shorter, it is appropriate to taste in the coastal live fresh as the name suggests, refers to live seafood. Many people believe that live seafood is better because of its freshness. If you are near a seafood fishing spot, it is reasonable to ask for live seafood. But if you are in an area far from the coast, or want to eat imported seafood, its survival rate and meat fullness is difficult to guarantee.

Frozen Fresh

Maintains original quality and facilitates long-term preservation. Frozen seafood is seafood that is stored below -18 after being frozen. The advantage of frozen seafood is that the center temperature drops rapidly to -18 and freezes, which solidifies the moisture and prevents quality changes caused by fluidity, ensuring the nutrition and quality of seafood. Frozen seafood can lock the seafood body nutrients, water, so as not to lose, and kill bacteria and prevent bacterial invasion, to maintain the original quality of the product, conducive to long-term preservation.

[Attention

Incorrect thawing will make the seafood inside the ice crystals of the melting water recovery absorbed into the seafood cells, affecting the texture and nutrition of seafood.

The scientific way to thaw frozen seafood is to put it into the freezer in the refrigerator for low temperature thawing. That is, the frozen seafood from the refrigerator freezer to the freezer, so that the product gradually slow melt. This also has the advantage that even if the seafood is not eaten in time, it can be frozen and stored again, but if it is frozen at room temperature for too long, firstly, it will cause some microorganisms to grow, and secondly, it will be greatly reduced in terms of taste.

In addition, it can be thawed in natural air around 1-5, or sprayed with tap water around 15, or placed in running water around 10. But should not be placed in static water immersion; never put the seafood into warm water thawing.

Nowadays, the cold chain traceability system is constantly popularized and improved, many cities traceability platform on line, while the customs strict deduction and inspection to ensure the safety of imported frozen food, and a good cold chain system can ensure that the seafood freshness of the lower loss, from the time to efficiency, temperature, safety handling, transportation and other aspects of the new improvement.