Congelado não é necessariamente pior do que frutos do mar vivos
Seafood is eaten by us across the ocean. In our slightly paranoid concept, eating seafood must be alive, but is this really the case? Can more and more advanced freezing technology lock in the umami of ingredients? Today, I will break down the misunderstanding and analyze the freezing technology for everyone.
Additives make seafood more
Eating seafood must be alive, but the mountains are high and the water is far away, and it must be transported for a long time to ensure its freshness. During the transportation, substances simulating seawater are often added to the water, and the long-term transportation is prone to death and bacteria.
During the transportation process, the freezing technology was born when the seafood could not survive and reach the back kitchen. The current general freezing technology is as follows:
Freezing on ships: Most of them are done on ocean-going fishing vessels. After catching, they are simply sorted and put into cold storage for freezing.
Shore freezing: It is mostly caught in the sea, and the crushed ice is kept at a low temperature, and then sent to the processing plant for freezing, the freshness preservation effect is slightly poor.
Raw frozen: Seafood is frozen directly, or frozen after simple processing.
Cooked and frozen: Shrimp, crab, shellfish, etc. are cooked and then frozen.
Ordinary Freezing: Freeze at -18°C.
Low-temperature quick-freezing: frozen under the condition of -35～-60℃, the preservation effect is good, and the quality of seafood is maintained to the greatest extent. The quality of water and seafood will also decline.
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