We all know the cold storage, but depending on the fresh food, there are many types of cold storage. Our common fruit and vegetable fresh-keeping cold storage is a relatively common cold storage at room temperature, and does not require a very low temperature. Some foods that require low-temperature storage have higher temperature requirements. For example, aquatic products, their storage temperature is generally between minus 18 degrees Celsius and minus 25 degrees Celsius. This cold storage is called low temperature cold storage, and the following three standards must be met in aquatic preservation. Let's take a look at the Xiaobian of Zhongshan Kovat:
First, the aquatic product refrigeration operation should be reasonable
Since the temperature required for aquatic products is relatively low, in order to shorten the freezing time and improve the efficiency, the operation requirements are relatively high. The temperature of the aquatic product cold storage is very low. Therefore, it is necessary to ensure that the temperature in the cold storage is balanced and reasonable in temperature control operation. In order to ensure the quality of the food, the aquatic product must be frozen before entering the storage, and the temperature can not be higher than minus octave, otherwise it needs to be re-frozen.
Second, the standard of aquatic products entering and leaving the cold storage
Due to the low temperature of the cold storage and the large temperature difference from the cold storage, it is necessary to reduce the heat exchange between the two, otherwise it will consume energy and affect the safety of the food. Therefore, the employee should quickly enter the library and reduce the switch. Door time, at the same time closing the door to be strict. In order to ensure economic efficiency, the food in the cold storage is filled as much as possible.
Third, the standard of aquatic storage
The focus of this aspect is to record the time when the items enter the cold storage of the food, and try to let the first aquatic products first come out of the warehouse. At the same time, if the aquatic product storage time exceeds the shelf life, it should be treated in time. The frozen shelf life of the general food is two quarters to three quarters.
Due to the characteristics of its temperature, the low-temperature cold storage needs to fast-forward and fast-out in actual use. It is necessary to check whether the food is corroded and whether the out-of-stock inspection is expired. Only in this way can the food be safe.
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