Ukugcinwa kokutya kwaselwandle okubandayo

Ukugcinwa okubandayo kwaselwandle kusetyenziselwa ikakhulu ukugcina iimveliso zasemanzini, ukutya kwaselwandle, njl.

Uluhlu lwamaqondo obushushu eendidi ezahlukeneyo zogcino olubandayo lwaselwandle alufani, kodwa luqheleke phakathi kwe -30 kunye ne -5°C.

Ukwahlulwa kokugcinwa kokutya okubandayo kwaselwandle:

1.Seafood yokugcina ebandayo

Ubushushu bokugcina ukutya kwaselwandle kwahlukile ngokwexesha lokugcina:

① Ugcino olubandayo olunoluhlu loyilo lobushushu obuyi -5 ~ -12℃ lusetyenziswa ikakhulu kwingeniso yethutyana kunye norhwebo lokutya kwaselwandle okutsha.

Ixesha lokugcinwa ngokubanzi li-1-2 iintsuku.Ukuba ukutya kwaselwandle akuthunyelwanga kumjikelo weentsuku ezi-1 ukuya kwezi-2, ukutya kwaselwandle kufuneka kufakwe kwisikhenkcisi esikhawulezayo sokukhenkceza ngokukhawuleza.

② Isikhenkcezisi esinoluhlu lwamaqondo obushushu obuphakathi kwe -15 ~ -20°C sisetyenziswa kakhulu ukugcina ukutya kwaselwandle okunomkhenkce okukhawulezileyo.Ixesha lokugcinwa ngokubanzi li-1-180 iintsuku.

③ Izigcino ezibandayo ezinamaqondo obushushu amabini angentla zisetyenziswa kakhulu kwaye zixhaphakile kubomi bethu.Enye indawo ebandayo yogcino lwaselwandle enoluhlu loyilo lobushushu obuyi-60~-45℃.Eli qondo lobushushu lingasetyenziselwa ukugcina ityhuna.

Amanzi akwiiseli zenyama ye-tuna aqala ukukhenkceka abe ziikristale kwi--1.5°C, kwaye amanzi akwiiseli zenyama yentlanzi ekhenkceka abe ziikristale xa ubushushu bufikelela ku-60°C.

Xa ityhuna iqala ukukhenkceza kwi--1.5 ° C ~ 5.5 ° C, i-cell body yentlanzi iba yikristale ngakumbi, eyonakalisa i-cell membrane.Xa umzimba weentlanzi uncibilika, amanzi alahleka ngokulula kwaye i-taste eyodwa ye-tuna ilahleka, enciphisa kakhulu ixabiso layo..

Ukuqinisekisa umgangatho wetyhuna, ukukhenkceza okukhawulezileyo kunokusetyenziswa kwindawo yokugcina ebandayo ekhawulezayo yokukhenkcisa ukunciphisa ixesha "-1.5 ℃ ~ 5.5 ℃ indawo enkulu yokwakheka kwekristale yomkhenkce" kunye nokwandisa isantya sokukhenkceza, okukwayinto engaphezulu umsebenzi obalulekileyo ekukhenkceni ityhuna.

2.Seafood ekhawulezayo-engumkhenkce yokugcina ebandayo

Ukutya kwaselwandle okukhawulezileyo okukhenkcezayo okubandayo kokokukhenkceza okukhawulezileyo okwexeshana elifutshane kwentlanzi entsha ukuze kugcinwe ukutsha kwentengiselwano ukuze ikwazi ukuthengisa ngexabiso elihle.

Ixesha elikhawulezayo lokukhenkceza ziiyure ezi-5-8, kunye noluhlu lobushushu luyi-25 ~ -30℃.Umkhenkce ngokukhawuleza kwaye udlulisele kwi -15 ~ -20 ℃ kwindawo ebandayo yokutya kwaselwandle ukuze ugcinwe esitsha.