News
Revolutionary Seafood Preservation Techniques: Enhancing Quality and Extending Shelf Life
Release Time:
Mar 21,2024
This technology overturns traditional seafood ripening processes, preventing the loss of seafood proteins during processing. It allows seafood pre-prepared dishes to retain high quality after long-term frozen storage. This technology is suitable for both seafood and freshwater raw materials, benefiting urban central kitchens, chain group meals, and catering products.
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Low-temperature Ripening Technology for Seafood: This technology overturns traditional seafood ripening processes, preventing the loss of seafood proteins during processing. It allows seafood pre-prepared dishes to retain high quality after long-term frozen storage. This technology is suitable for both seafood and freshwater raw materials, benefiting urban central kitchens, chain group meals, and catering products.
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Seafood Deodorization Technology: It solves the problem of fishy odors in seafood proteins during fishing, transportation, processing, and storage. This technology reduces the fishy smell rate through physical methods and is suitable for seafood and freshwater raw materials. It can be used in transportation, processing, and storage links, which is of great significance for aquatic product processing plants, cold storage, and pre-prepared food products. It also provides enabling power for restaurant product innovation.
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Raw Freezing and Proofing Technology: Starting from yeast sources, starch ice crystals, and water, it solves the problem of proofing after raw dough freezing. This technology is suitable for stir-fry pre-prepared dishes and can be added during cooking. It improves the aroma of pre-prepared dishes after reheating for urban central kitchens, adds flavor options for chain group meals and catering, and also helps improve the quality of overseas Chinese cuisine.
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Frozen Vegetable Crisp Green Technology: By utilizing the structural characteristics of vegetables and applying physical and environmental intervention methods, the quality of vegetables has been significantly improved. This technology keeps vegetables fresh for more than 6 months in a frozen state and maintains crispness and bright green color after cooking. Vegetables such as broccoli, spinach, Shanghai cabbage, rapeseed, garlic sprouts, and cucumber are suitable for this technology. Whether it's stir-fry, cold dishes, salads, or pre-prepared side dishes, they can all achieve the best results. This technology has broad application scenarios, including pre-prepared food enterprises, chain group meals, chain catering, and export-oriented pre-prepared food enterprises.
These innovative technologies bring unprecedented opportunities and changes to the pre-prepared food industry through physical methods and scientific processing means.
A comprehensive seafood processing enterprise specializing in the refrigeration and freezing of marine food, processing, sales, and foreign trade
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