Application Industry Solutions
——Seafood Aquatic Products

1. Freeze core requirements
Ultra fast cooling: The center temperature needs to be lowered from 0 ℃ to below -20 ℃ within 30 minutes, quickly passing through the ice crystal danger zone of -1 ℃~-5 ℃ to avoid muscle fiber rupture.
Cryogenic locking: The final freezing temperature needs to reach -35 ℃~-45 ℃, forming small and uniform ice crystals of ≤ 5 μ m, maximizing the retention of moisture and taste.
Low temperature chain throughout the entire process: from raw material fishing to freezing storage, the temperature does not exceed 4 ℃ to prevent spoilage caused by exposure to room temperature.
2. General process flow
Raw material acceptance (fresh/frozen) → cleaning treatment (descaling/removing internal organs/shells) → cutting and trimming (as needed) → pre cooling (0-2 ℃, 10-20 minutes) → preservation treatment (optional) → draining → quick freezing → ice coating (optional) → packaging → frozen storage (-18 ℃± 1 ℃)
Key steps: Pre cooling requires rapid removal of heat from the catch, and freshness preservation treatment is targeted at categories that are prone to blackening. After quick freezing, they need to be transferred to frozen storage within 1 hour to avoid reheating.
Shelf life: Under reasonable processing, fish can last for 6-12 months, shrimp for 4-8 months, and shellfish for 3-6 months.

1. Fish (sea fish/freshwater fish)
Whole fish: Remove scales, internal organs, wash thoroughly, drain surface water, freeze at -40 ℃, control thickness within ≤ 8cm, and avoid uneven abdominal temperature.
Fish fillet/fish fillet: After slicing, soak in a mixture of 0.2% ascorbic acid and 0.1% citric acid (10 minutes) to prevent blackening, and use monomer quick freezing (IQF) to avoid adhesion.
2. Shrimp (green shrimp/prawns/basal shrimp)
Shell shrimp: blanch in water (85-90 ℃, 15-20 seconds) → cool in ice water (0 ℃, 5 minutes) → drain → freeze at -35 ℃ to prevent blackening and discoloration of the meat.
Shrimp: After removing the shell and shrimp line, soak in 0.3% trisodium phosphate solution for 10 minutes to improve elasticity, and thoroughly drain the water before quick freezing.
3. Shellfish (scallops/clams/squid)
Shellfish: Spit sand treatment (water+2% saline, 2-4 hours) → Boil and remove shells → Cool → Freeze to avoid bacterial residue caused by freezing raw food.
Squid: After cutting into rings/shreds, it is directly frozen at -40 ℃ without blanching to prevent meat aging. After freezing, it needs to be vacuum packed to isolate oxygen.

Device Type	Applicable Products	Advantage
Spiral Quick Freezer	Whole fish, fish slices, shrimp with shells	Small footprint, continuous production, high temperature uniformity
Individual Quick Freezer	Shrimp, diced fish, shellfish meat	Single unit quick freezing without adhesion, direct packaging for discharge, high efficiency