Frozen eel slices, if not sold immediately after frozen packaging, should be quickly stored in the cold storage below-65438 08℃. The fluctuation of storage temperature should not exceed 65438 0℃, the relative humidity should be 90%-95%, and the storage period should not exceed 65438 00 months. If it is sold to other places, it should be transported by refrigerated trucks. When it is sold, it should also be put in the refrigerator or freezer.

Reduce the temperature of aquatic products to slightly lower than the freezing point of their cell juices and store them at this temperature. Low temperature can inhibit the growth and reproduction of microorganisms, inhibit the activity of enzymes and slow down the oxidation of fat. When thawing, fish lose less body fluid and juice, and the surface color of fish is good.

Disadvantages: protein freezing denaturation of fish. Food stored at low temperature should quickly pass through the maximum ice crystal formation zone, otherwise it will easily cause freezing damage.

Extended data

Send the frozen plate with eel slices into the freezing chamber with the temperature below -25℃ in time, so that the central temperature of eel slices can be reduced to below-15℃ within 24 hours. If the flat freezer or quick-freezing cabinet is used for freezing, not only the freezing speed can be greatly accelerated, but also the central temperature of eel slices can reach below-15℃ within 4 hours, and the product quality can be improved. Frozen eel slices are frozen eel slices.

Take the frozen eel slices out of the freezer or quick-freezing cabinet, take them off the tray with ice cubes, put them into plastic bags after passing the inspection, seal them with a sealing machine, put them into cartons according to the rated quantity, and label them for sale.

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