frozen, quick frozen, raw frozen, cooked frozen, sea frozen and land frozen

Do you know what the frozen, quick frozen, raw frozen, cooked frozen, sea frozen and land frozen are?

There are many kinds of sea shrimp, ship frozen Argentine red shrimp cooked frozen Boston lobster frozen black tiger shrimp raw frozen green shrimp and so on shrimp varieties are good to understand, even frozen there are so many kinds, in the end which is good?

So what's the point of these frozen fish?

【The significance of frozen seafood】

Despite the great development of logistics, even the Boston lobster from the opposite side of the world can be transported alive, but the logistics cost and loss of air transportation of live things lead to its relatively high price. In addition, many seafood come from the distant ocean, and it is impossible to be transported alive, such as Arctic shrimp and Antarctic cod There is also a lot of seafood caught seasonally, and if you want to supply it all year round, there is probably only one way to store it in cold storage. In short, frozen seafood is very valuable for enriching Chinese people's dining tables

【ship frozen and land frozen】

According to the location of seafood freezing, it can be divided into ship freezing and shore freezing. Ship freezing is mostly done on large ocean fishing ships. Many imported seafood are frozen by ship

Corresponding to ship freezing is shore freezing, which is more common in offshore fishing.

On the fishing boat, use crushed ice to keep the seafood cold, and then send it to the processing plant for freezing after landing.

Since seafood is easy to die after leaving the water, and stacked in the cabin, the preservation effect of shore frozen is not as good as that of ship frozen.

【raw frozen and cooked frozen】

According to the raw and cooked state of seafood when frozen, it can be divided into raw frozen and cooked frozen.

Raw frozen is generally the direct freezing of live seafood, or the freezing after simple cleaning and gutting, etc. It is common in fish, such as tuna, salmon, and plaice.Cooked jelly is a simple treatment of seafood, blanching or boiling, and then freezing. It is more common in shrimp, crab, and shellfish.

Cooked jelly is a semi-finished product, and the later cooking process is simpler, and because the moisture is relatively low, the taste is easy to maintain during the freezing process.

I once participated in a blind test of cooked and frozen Boston lobster, and its taste is no less than that of cooked fresh lobster.

【Ordinary frozen and quick frozen】

In fact, the biggest influence on the quality of frozen seafood is the freezing temperature. According to the freezing temperature, it can be divided into ordinary freezing and low-temperature rapid freezing.

Ordinary freezing generally refers to -18°C, while low-temperature rapid freezing ranges from -35 to -60°C.

Low-temperature freezing has a high cost, but it not only has a good fresh-keeping effect, but also maintains the taste and texture of seafood to the maximum extent. Therefore, it is commonly used in high value-added seafood, such as tuna.

When seafood cools to -1～-5℃, the water between and inside cells will form fine ice crystals. This temperature range is also called "ice crystal formation zone".

If seafood stays in this temperature range, ice crystals will continue to grow.

The large ice crystals will not only take away the water in the cells, but will also cause irreversible damage to the cell structure due to volume expansion, leading to the loss of juice during the later thawing and the loss of elasticity of the meat.

In fact, low-temperature freezing is to cool the seafood below the "ice crystal formation zone" as soon as possible, reducing and delaying the growth of ice crystals.

In addition, modern freezing technology also introduces technologies such as liquid nitrogen, ultrasonic waves, and electrostatic fields to further improve the freezing effect.

Summary: In the seafood industry, freezing is the most common preservation technique and one of the best preservation techniques.

With the continuous improvement of technology, the quality of frozen seafood has also been greatly improved.

If you do not consider the price factor, fresh and chilled seafood is still the first choice, but frozen seafood is also a good choice.

Next time you go to the supermarket, try some frozen seafood!