1. Icing: Cover the fish with crushed ice (or ice cubes) and keep the temperature within 5℃.

In the process of transportation, most of the aquatic products sent by suppliers have been covered with broken ice. In order to avoid affecting the freshness, the aquatic products after acceptance should be transported back to the fishing island immediately and iced. The part covered by broken ice should not exceed 1/2 of the fish's body length, and it should be neat and orderly, giving people the feeling that the fish is inching and highlighting the freshness of the fish.

Always pay attention to whether the aquatic products displayed on the ice platform are covered with enough ice, and add crushed ice and spray enough iced salt water at any time to keep the freshness of aquatic products.

At the end of business every night, unsold aquatic products should be carefully packed into plastic bags and then put into foam turnover boxes. The upper and lower parts of the foam turnover box should be covered with ice, kept at a low temperature, and then sent to the cold storage, because the freshness of aquatic products can be maintained for a long time if the surface layer is not in direct contact with air.

2. Cold storage: The normal temperature of the cold storage room is 0℃, so be careful not to let the aquatic products blow cold air naked.

3. Freezing: The normal temperature of the freezer should be below-18℃.

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Management method of freshness of fruits and vegetables

1. Cold brine treatment method

Some goods have a large breathing capacity and the freshness drops rapidly. They should be cooled immediately after purchase to reduce the temperature of the goods. The commodities that need cold brine treatment are: corn, edamame, cowpea and other beans, Gracilaria lemaneiformis, broccoli, cauliflower and so on.

Essentials: First, put enough ice cubes into water to make cold water, and then soak the goods in it until the temperature drops to 7℃-8℃. When the temperature in the carton reaches 40℃, if the goods are directly put into cold water, the goods will be damaged due to excessive temperature difference. In this case, pour some water on the goods first, and then put it in cold water. After asparagus, broccoli, cauliflower and other products with buds are treated, dry the water with a towel. The cooled goods are displayed in the store or put into the cold storage for safekeeping.

2. Su Sheng therapy

The severely damaged and withered leafy vegetables need to be supplemented with water for Su Sheng treatment. If you want to provide customers with parallel imports, this link is essential. The products processed in Su Sheng are: spinach, rape, chrysanthemum, duck celery, turnip green, celery, lettuce and so on.

Su Sheng treatment essentials: After cleaning the mud and dirt in the sink, in order to reduce the damage of leaves, put the goods in the basket horizontally. When placed in 3/4 of the basket, erect the basket and gently shake it; If you put too much goods, it will affect the Su Sheng effect. In order to promote water absorption and improve Su Sheng effect, the roots can be cut off in water.

3. Exothermic treatment method

Some fruits have high respiratory heat, and during transportation, the heat will accumulate in the carton to produce moisture. After purchase, open the carton to radiate heat, and then put it in the cold storage or keep it at room temperature. The target commodities that need exothermic treatment are: melon, mango, papaya, strawberry, peach, pineapple, banana and so on. No matter what temperature, the evaporation of strawberries, grapes and cherries is remarkable, and the low temperature will not weaken. Pay attention to sell out as soon as possible in the store.

4. Implicit management methods

If Artemisia capillaris is displayed horizontally, it tends to bend. Because the front end of this plant is born with the characteristics of facing the sky and growing away from the ground, it is called the back ground. The darker the place, the stronger the plants. Concealed products are: spinach, asparagus, chrysanthemum, leek, duck celery, bamboo shoots, onions, corn, bee-fighting vegetables and so on.

If placed horizontally, the plant itself will produce stress, resulting in a decline in the taste of goods. It is best to place vegetables in the same direction as when they grow in the field. Reversing the bent objects can restore them to their original state in Su Sheng's library.

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Management method of freshness of delicious food

1. Cooked food should be stored separately from semi-finished products and raw materials to avoid pollution; All goods entering the store should be kept at low temperature as soon as possible; Semi-finished products or finished products need to be sealed and refrigerated with plastic wrap to avoid weathering and deterioration; After the goods are put into storage, the date should be marked, so as to be FIFO.

2. The normal refrigerating temperature of cooked food (bread) is 0 to 4℃, and the normal freezing temperature is-65438 08℃; Do a good job of cleaning and sanitation (according to the cleaning schedule) to reduce the pollution of stench and rot bacteria.

3. The display cabinet temperature should be controlled within the specified range: the normal temperature of the cooked food display hot cabinet is 60℃, and the normal temperature of the refrigerator is 0 to 5℃; Don't overstock inventory (except promotional items), sell as much as possible, and make your own goods "several times".

4. Managers should try the goods regularly to ensure the quality, and generally check them every 2 to 3 hours; Try to sell out the goods every day to bring forth the new and keep the freshness of the goods.

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Freshness management method of fresh eggs

1. Reasonable stacking. There should be a gap between the egg box and the egg basket, and the stacking should not be too large or too high. The height should be 0.3m lower than that of the wind tunnel, and there should be a ventilation seam. The distance between walls is 0.3m and the distance between piles is 0.2m to keep the temperature balanced. Fresh eggs cannot be stacked in the same warehouse with goods with high moisture, high humidity and peculiar smell. In particular, the first and second kinds of eggs should be stored in special warehouses (note: the shelf life of fresh eggs is generally 9 months for first-class eggs, 6 months for second-class eggs and 3 to 4 months for third-class eggs). Man Cang immediately sealed off the warehouse.

2. Each stack should be hung with a cargo card, and strict control of temperature and humidity is the key to the quality of fresh eggs during storage. The optimum temperature of the barn is-1℃ to 1.5℃, and the relative humidity is 85% to 88%. Too high warehouse temperature will shorten the storage period of fresh eggs and reduce the quality of fresh eggs; If the temperature is too low, fresh eggs will freeze and crack; Too high relative humidity will lead to mildew of fresh eggs; Too low will increase dry consumption. In order to effectively control the temperature and humidity, we must do the following.

3. The number of fresh eggs in each warehouse should not be too much, and the temperature difference in the warehouse should not exceed 2℃; Defrost the air cooler twice a week, and the time should not be too long; When the cabin temperature is-15℃, the refrigerator can be closed; Fresh air should be changed regularly, and the volume equivalent to 2 to 4 warehouses should be changed every day and night; Check the boxes regularly, generally 2% to 3% every 10 day; The compressor room should check the temperature between warehouses every 2 hours.