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Hypermarket Aquaculture Fresh-keeping Display Technology
Today, there are more and more supermarkets in major cities across the country, and there are more and more abundant items for aquatic products. Aquatic products have made great contributions to hypermarkets driving passenger traffic and increasing turnover with their own product characteristics. However, due to the “fresh†and “living†nature of aquatic products, if the preservation and cultivation techniques are not followed, On the other hand, the loss caused by this is very large. This is also a problem that is currently facing the managers of hypermarkets. In response to this real problem, the author summed up a set of techniques for aquaculture, preservation, and display of aquatic products in supermarkets through his own professional knowledge and years of practical experience in hypermarkets. Freshwater live fish farming techniques Blackfish: Temperature requirements, 15 °C to 25 °C; Oxygen demand: no requirement, the amount of water can be covered. Salmon: temperature requirements, 18 °C to 20 °C; oxygen demand: 1 mg / l. Mandarin fish, carp: temperature requirements, 18 °C to 19 °C; oxygen demand> 1mg / l. In the breeding process, these two kinds of fish require the appropriate amount of edible salt in the aquaculture water, which will make the breeding effect better. Salmon: temperature requirements, 18 °C to 20 °C; oxygen demand: 1 mg / l. Flat fish: Temperature requirements, 18 °C to 20 °C; Oxygen demand: 1 mg/l. Muddy, jaundice: temperature requirements, 15 °C to 25 °C; no requirement for oxygen demand; water injection can be covered as a standard. Bullfrog: Can not water, the temperature has little effect on it, because of its more excrement, it needs to be frequently cleaned. Kawasaki: The temperature and oxygen demand are not great, and the amount of water injection can be covered. Yellow mulberry: temperature requirements, 18 °C to 20 °C; oxygen demand> 1 mg / l. The overall requirements for freshwater live fish farming: Change the water frequently to keep the water fresh and free from dirt. When the catch is transferred to a new environment, the required temperature difference must not exceed 2°C to 5°C (this is particularly noticeable when receiving goods in the morning and changing water during operations). If this criterion is exceeded, abnormal fishing deaths will result. In addition, live fish require weak alkaline for the water body, so it is necessary to put a proper amount of baking soda. Seawater live fish The common live seafood products sold in hypermarkets include: tiger fish, left-mouth fish, sea bass, and salmon. Overall temperature requirement: 14°C to 16°C, salinity requirement 22° to 28°, oxygen demand 1mg/l. Shrimp culture technology Freshwater shrimp shrimp: temperature requirements, 15 °C to 18 °C; oxygen demand> 4mg / l. Macrobrachium rosenbergii: temperature requirement, 22°C to 25°C; oxygen demand >4mg/l. Seawater shrimp shrimp: temperature requirements, 18 °C to 22 °C; salinity requirements, 20 ° to 26 °; oxygen demand> 4mg / l; PH: 8.1 to 8.5. Penaeus vannamei: temperature requirement, 25°C to 32°C; salinity requirement, 18° to 22°; oxygen demand> 4mg/l; PH: 7.8 to 8.6. Japanese prawn (also known as bamboo shrimp): temperature requirements, 25 °C to 28 °C; salinity requirements 18 ‰ to 25 ‰; oxygen demand> 2 mg / l; PH: 7.8 to 9. Australian lobster: temperature requirements, 14 °C to 16 °C; salinity requirements, 26 ‰ to 28 ‰; oxygen demand> 4 mg/l; PH: 7.5 to 8.1. General requirements: A. Change the water frequently; B. Shrimp needs weak alkaline water, so it should also be put in appropriate amount of big soda. Crab farming techniques Green crab: temperature requirements, 18 °C to 25 °C; salinity requirements, 12.8 ‰ to 26 ‰. Sales in supermarkets are generally tied with ropes and displayed on display. Swimming crabs: temperature requirements, 8 °C to 14 °C; salinity requirements, 20 ° to 28 ° (wide salt). Lake Crab: It is required to be displayed on a mat of straw mats for sale, and it is regularly sprinkled with ice to cool down. When it is stored overnight, it is required to be bagged, fastened to the mouth of the bag, and placed in iced appliances. Treasure crab: temperature requirements, 14 °C to 16 °C; salinity requirements, 26 ‰ to 28 ‰. Shellfish holding technology, wolfberry, flower pods, white peony, sea melon seeds, green melon seeds: the requirement to wash the display in the seawater tray sales. Temperature requirements, the tray can be displayed on the mat ice; salinity requirements, 23 ‰ to 24 ‰. Bloody, sesame snails, scallops: Dry it on a mat of ice. General requirements: shellfish need to constantly change the water, keep the water fresh, remove the dead individuals in time in the sales process, and try to avoid customers directly put their hands into the tray selection. Crustacean maintenance technology Chinese sturgeon (also known as soft-shelled turtle or group of fish): The soft-shelled turtles sold in supermarkets are generally divided into greenhouse turtles and turtles (also called ecological turtles). The sales in supermarkets generally require net bags to be individually wrapped (not allowed to be active). , to reduce its physical exertion, to extend its survival time.) In addition, it is also required to regularly soak it in clean water for 2-3 minutes (3 to 4 times per day). The turtle is displayed on ice, and the ribbon between the soft-shelled turtle and ice is used. The partitions of the holes are separated to avoid direct contact with the ice. Turtles: Tortoises sold in supermarkets commonly have tortoises and Brazilian turtles, and it is acceptable to dry or inject a suitable amount of water, and the environmental requirements are not very high. After maintenance, display technology, chilled fish (including frozen goods after thawing) must be sterilized and decontaminated, and 3% of ice brine can be used for specific operations. Product, the following operations are required: Yellow fish: packing process, the bottom of the box pad ice 20cm to 30cm, put a layer of film on the ice, put a layer of yellow fish on the film, yellow croaker belly up, put a layer of film on the yellow croaker, film Put 20cm of crushed ice, so repeatedly, and put 20cm of crushed ice to the top, and then seal the box, into the freezer.. Hairtail, cuttlefish, squid: required to soak in 3% of ice salt water into the refrigerator after the opium fish , Horse-faced fish, Long-li fish, blue-fish, saury, horse-crossing fish, jade mackerel, etc.: Requirements stacking, into the cold storage General requirements: A, chilled fish requirements absolutely fresh, to 1 to 2 The thawed product should not be frozen twice in principle because it will change the structure of the catch and affect the quality of the catch.