First, frozen fish processing raw fish â†’ washing â†’ selection â†’ weighing â†’ loading â†’ freezing â†’ release â†’ ice coating â†’ packaging â†’ finished product refrigerated (a) operation points 1 after the fish rinsed, according to species, specifications pick out reject Fish and corrupt fish, impurities and foreign bodies. Washing water temperature is controlled below 20Â°C, if necessary, add ice to cool down. 2 After selection, change it according to the specifications and allow water standard weighing. In order to supplement the moisture that evaporates during the freezing process, small miscellaneous fish need to add 6% of water, while other fish can make water 2% to 3%. 3 When the plate is loaded, the fish should be balanced and the fish head should be toward both ends or sides of the plate. After the long fish such as squid or squid are to be packed with fish, they must not be exposed outside or above the plate. 4 After the plate is placed, it can be frozen. It can also be pre-cooled in the pre-cooling room for about 2 hours. Then the temperature of the fish body is frozen below -5Â°C. Freezer temperature requirements to achieve -20 - 25 Â°C, the freezing time is generally 12-16 hours, the longest should not exceed 24 hours, so that the fish center temperature reaches -12 Â°C. The freezing process should be watered once, and the amount of water is appropriate to cover the fish. The precious or fatty fish should be fully frozen or semi-frozen. The dry frozen product should be coated with ice. 5 The water temperature does not exceed 20Â°C when the water is removed from the plate, and the ice should be kept intact during the operation. 6 After the fish is removed, the fish can be shipped out of the factory or frozen. The products can also be packed in plastic bags, and the finished products should be stored in a freezer below -16Â°C. Second, shellfish frozen products processing oysters, clams, oysters and other scallop meat and scallops can be processed into frozen products. Processing frozen shellfish should pay full attention to hygiene, so that it meets the national hygiene standards. The oysters and clams need to be stored in seawater overnight to spit out sediment, and then shelled and fetched. The shellfish was placed on a barbed wire and stirred in 3.5% saline for 5 to 10 minutes. The sediment was removed and then drained. The bag was placed in a polyethylene bag and frozen for four to five hours using an air supply or contact-type freezing device. As the freshness of shellfish decreases rapidly, it must be cooled with ice and frozen within 4 hours. The oyster meat is cooled in the same way as the oysters, but in order to prevent the frozen oyster meat from flowing out when it is frozen, it is best to place the oyster meat in 75% saline for more than 3 minutes, then freeze it, freeze it and store it at low temperature. Third, cephalopods and frozen products processing cephalopods mainly octopus and squid, squid mainly squid, calamari, squid and other gold. Take squid as an example. Wash the squid with 3% saline and place it. When placing the plate, the wrists are bent downwards as the outside so that the fins overlap in the center and the backs are arranged upwards. The head and foot can also be cut and put into the crotch plate and then frozen for 20-22 hours. After detaching the plate, glazing clothes are stored and stored at -25Â°C. There are two kinds of fresh and frozen products, including fresh and frozen products. Fresh octopus frozen products are made of viscera, washed with water, rubbed with salt, washed, plated, and frozen. After the frozen product is processed, the viscera is rubbed with salt and put into seawater or 3% salt water to cook until it turns red. After taking it out, it is put into cold water and quickly cooled to drain. The wrists (foots) are grouped together and wrapped around the ankles. The plate is frozen. Fourth, the ice coating method (a) immersed in the frozen product immersed in pre-cooled to 1 - 5 Â°C clean water after 3-5 seconds after removing, remove, the temperature of the ice coating chamber does not exceed 5 Â°C. The same operation 2 times, the amount of ice can reach 2% of frozen product weight - 3%. The spray method is used for multi-spraying on board ships, which means spraying mist on the surface of frozen products to form ice clothes. In order to prevent the oxidation of frozen fat during storage, antioxidants may be added to the water of the ice coating. Frozen ice plated goods should be packaged in a polyethylene bag at around 0Â°C, and then stored in boxes. The temperature should be below -18Â°C and relative humidity should be above 80%.
In agriculture, Estrous Synchronization is used (particularly in the dairy and beef industries) to facilitate breeding by artificial insemination. We have Progesterone Injection, Cloprostenol Sodium Injection and Testerone Propionate Injection and Estradiol Benzoate to solve farmers' different difficultites in aninal 's estrous synchronization.
Estrus Synchronization Medicine
Estrus Synchronization Medicine,Chorionic Gonadotropin for Animals,Estrous Synchronization,Estrus Synchronization for Vet
Jiangxi Institute of Biological Products Inc. , http://www.jxinstitute.com